www.sausagemaking.org

I've been reading about a product that can be used to replace some of the animal fat in sausages. I am curious if anyone knows what this stuff is made from and if it affects the taste/texture of sausage.

Thanks,

Kathy

From:
http://www.meatprocess.com/news/ng.asp?n=71034-gum-technology-fat-replacer-ckx-fat-replacer-gum-blend

Marketed with an "all natural" tag, the gum blend combines cellulose gel, konjac and xanthan, and contains soluble and insoluble fiber.

Also see:

http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=1378&MMP=1012928941

Hope this helps

Phil