Find all the meat, fish and restructured product applications for AGI products

Improved texture

Easy to cut,
inexpensive

Smooth,
creamy texture,
easy to slice

Improved yield,
optimised product appearance

Homogeneous shape,
easy to slice

Formulation
without gelatine,
without syneresis

Reduced losses,
controlled texture


	Applications		Lignes de produits		Principaux bénéfices

	Sausages		Matgel Matalgin		Our systems improve texture (‘knack’ effect) and water retention. Our Matalgin range makes it possible to formulate vegetable wraps.

	Fat emulsion, artificial fat		Matalgin		Our functional systems make it possible to produce homogeneous, easy-to-cut, inexpensive blocks of fat.

	Pâté		Matgel Matgum		Our systems allow you to obtain a smooth, creamy and sliceable texture with good water retention properties.

	Cooked hams Poultry Pork		Matgel		Our systems improve the yield, texture and ease-of-cutting, while limiting syneresis. They make it possible to cut fat content and help give a juicy appearance.

	Restructured meat or fish		Matalgin		Our systems make it possible to agglomerate meat or fish from pieces or offcuts with a homogeneous shape and good sliceability.

	Products in jelly		Matgel		Our systems allow you to replace gelatine and avoid the formation of syneresis.

	Onion rings Reconstituted fruit and vegetables		Matalgin		Our freeze/thaw-stable systems make it possible to obtain the desired texture and reduce losses.