Meat Products

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)