One of the problems in the production of hamburgers with a high percentage of meat is shrinkage and change in appearance during frying or grilling.

In this regard, the German company,Nesse has designed a new compound named Former Emul DS to improve the texture of the final product in addition to solving the above problems.

Among the advantages of this product, the following can be mentioned:

Maintaining the appearance of the final product after baking
Improve mouth feel
Juiciness of burgers after cooking
It should also be mentioned that this product can be used in all kinds of heated and emulsion sausages by creating a strong emulsion to replace the fat in the formulation.