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Emulsifying Oleoresin of Paprika in Sausages

Hello there, this is a shot in a dark, but I'm wondering if anyone here could help me with this issue that I've been having.

I am currently trying to add Oleoresin of Paprika into a sausage that I am fermenting, smoking and dry aging.

I use the oil soluble version.

The issue becomes that once emulsified and stuffed the sausage it all looks great.

But once i get to the fermentation stage and the sausage reaches around 30C, the oleoresin splits from the emulsification and drags out all the water and other fats from my sausages turning it into a mush. 

I am adding 2% of oleoresin to the whole mass. 

Does anyone here have any experience with this and could help me please?

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