“Healthy & Green Solid Oils 4.0 replaces the animal
fats used in making sausages and fresh meat products”

Technical datasheet

• Reduction in animal fat content
• Decrease in saturated fats in relation to bacon, panceta and/or lard
• Decrease in energy value in relation to animal fats
• Rich in oleic and linoleic fatty acids
• Allows staining. Allows addition of vitamins and minerals
• Enables water to be removed from original recipes
• No cholesterol contribution
• Thanks to its fluency, it helps to increase the mobility of meat preparations through the production lines
• Less product loss during preparation (less shrinkage)
• Decreases curing time for meat products (chorizo)
• Makes fresh meat products juicier (hamburgers)