Fresh-style sausage
Supports cohesion and fat distribution in formed or cased refrigerated products.
Plant-based sausages & emulsions
Sunflower lecithin for a tighter, juicier sausage structure
Improve fat and water distribution through chopping, forming, cooking and refrigerated storage without a soy declaration.
Manufacturing problem
A sausage emulsion is tested at every process step
Plant proteins do not naturally manage fat and moisture like animal proteins. Heat and storage expose weak interfaces as purge, crumbling or a pasty bite.
- Fat purge in the pack
- Water loss during cooking
- Cracking or crumbling at the casing
- Uneven bite through the sausage
What lecithin changes
Lecithin supports the protein-fat interface
Sunflower lecithin helps distribute the fat phase through the hydrated protein system so the structure is more uniform before setting.
- More even fat distribution
- Improved cohesion through cooking
- Reduced visible purge during storage
- Neutral flavour that does not compete with seasoning
Relevant uses
Where it works in plant-based sausages & emulsions
Practical process roles, not a one-size-fits-all formulation claim.
Hot dogs & frankfurters
Helps stabilize finely chopped plant protein and fat systems before thermal setting.
Dry binder premixes
Powder can be pre-blended with proteins, starches and binders for repeatable batching.
Process guide
Format, addition stage and target effect
This starting-point map helps your team choose a trial path. Exact guidance follows review of your process.
| Application | Format | Addition stage | Target effect |
|---|---|---|---|
| Dry binder premix | Powder | Pre-blended with proteins and binders | Even hydration and repeatable dosing |
| Coarse sausage | Powder or liquid | Powder in dry mix or liquid with oil | Cohesion and fat distribution |
| Fine emulsion sausage | Liquid | With oil during bowl chopping | Emulsion stability and uniform bite |
| Rework system | Case dependent | Confirmed after process review | More consistent incorporation |
No formulation percentages are published here. Share your process for application-specific trial guidance.
Format selector
Powder or liquid for this application?
Choose a format to see guidance written for this manufacturing process.
Best for
- Protein and binder premixes
- Coarse sausage systems
- Plants prioritizing dry handling
Handling
Pre-blend with the dry protein and binder system before controlled hydration.
Store in the original packaging at room temperature (16-32°C / 61-90°F), away from direct sunlight, moisture, and air.
Watch out
Hydration order affects performance; validate the sequence on the production equipment.
Powder grade produced at a GMP+ and FSSC 22000 certified facility.
Purchasing & technical questions
Plant-based sausages & emulsions FAQ
Certifications & Documentation
- Non-GMO
- Soy-Free
- Kosher
- Halal
Lot-specific certificates of analysis, spec sheets, and certification documents are available on request.
Next step
Developing a plant-based sausage?
Tell us the protein base, chopping process and target texture. We will respond with the right format, pricing and sample path.