Cutter aids

Cutter auxiliaries are used in the food industry and in butcher shops when cutting meat in order to influence the properties of the sausage meat .

They should increase the water binding capacity and fat emulsification and thereby stabilize the polydisperse system. Be used sodium - and potassium salts of acetic acid , tartaric acid , lactic acid and citric acid , which set up the water binding capacity, since these salts slightly alkaline reaction. Phosphates cause partial dissolution and swelling of the myofibrillar proteins and also increase the water-binding capacity and fat emulsification. Other cutter aids are casein and egg white .

According to the European organic regulation , only citrates , i.e. salts of citric acid, may be used. The other mentioned cutter aids do not have to be declared unless they are subject to the regulations of the additive approval ordinance .