Cured sausages alternatives

This very complete application provides different functional advantages when it comes to the production of cured sausages alternatives. It acts as a texturizer due to its cold acting gelling agent used to improve the texture and final appearance of the food products. The shelf life of the products can also be extended, as it contains extracts derived from fermentation as functional ingredients, providing a broad spectrum of antimicrobial activity and facilitating the substitution of synthetic preservatives. Finally, the lyophilized microorganisms blend allows the fermnetation, carrying out the acidification with lactic acid bacteria and ensuring the flavour of a traditional fermented product.