Fat replacer

kit s · Sep 8, 2017

Hey all. Really would like to see if there is a fat replacer out there that some, can recommend for sausage making (chicken). I used to use one furnished my Sausage maker that was made by Quaker. It was mad out of oats. Great stuff, as it not only held the moisture, but liquid. It was a neutral flavor.Unfortunately they quit making it.

Now i did find an outfit that made a similar product if it is not the same (Promo oats), but they only sell by 1000 kilograms containers. More than i can use in a life time for amount I make.

Now tried some of the others but they all seem to be made out of a xanthan gum. Tried the stuff and it tasted terrible plus left a film in mouth.

I used fat replacer when making sausage for friends who were worried about high cholesterol.

Though I try to make some lean for them just it still has fat in it. Other wise it is like saw dust.

Kit

tropics · Sep 8, 2017

Kit S said:
Hey all. Really would like to see if there is a fat replacer out there that some, can recommend for sausage making (chicken). I used to use one furnished my Sausage maker that was made by Quaker. It was mad out of oats. Great stuff, as it not only held the moisture, but liquid. It was a neutral flavor.Unfortunately they quit making it.

Now i did find an outfit that made a similar product if it is not the same (Promo oats), but they only sell by 1000 kilograms containers. More than i can use in a life time for amount I make.

Now tried some of the others but they all seem to be made out of a xanthan gum. Tried the stuff and it tasted terrible plus left a film in mouth.

I used fat replacer when making sausage for friends who were worried about high cholesterol.

Though I try to make some lean for them just it still has fat in it. Other wise it is like saw dust.

Kit

Kit I make Chicken sausage a lot.Here is a recipe I used NFDM non fat dry milk as a binder

Richie

http://www.smokingmeatforums.com/t/254028/chicken-sausage-italian

chef jimmyj · Sep 9, 2017

Lots of talk about Z-trim Oat fat replacer but nothing on where to buy it. Maybe this is better than straight Xanthum...JJ

https://www.sausagemaker.com/Fat-Replacer-1-lb-p/11-1027.htm

blaise · Sep 9, 2017

Of all the different sausages we make----every bodies favorite, is Ryteks Greek turkey sausage, only we use boneless, skinless chicken breast----its pretty lean----but has never cooked up dry and crumbly. Are you sure the problem is fat?

Have used the fat replacer from The Sausage Maker-----works well but seems to be more a texture thing---it may give some people that unpleasant mouth feel if to much is used.

Here are the ingredients : microcrystaline cellulose, konjac, xanthan.

We normally only use binders and fat replacers in smoked sausage, unless the fresh is all venison or some other very lean meat.

Blaise

kit s · Sep 9, 2017

Thanks all .

Tropics recipe looks great. Heard about dry milk in dry sausage, but not cooking sausage. I did wonder were any mositure might come from, but saw you included the skin in grind. Using the Quaker stuff, never had to use skin or any other fat as it held what ever moisture (wine, beer , water) i added to sausage.

Chef Jimmy J, yea heard about z trim also. Think I remember following some lead and think that is how i found promo oat....used mostly in ice creams etc.

Blaise

Dry maybe somewhat subjective i guess in comparison to what i am used to in pork sausage with fat. Still seemed rather dry and would crumble if casing is opened.The binder you used did leave a film feeling in my mouth. I did use the ratio that is listed on the container and well though it did bind, really didn't retain moisture and i also just could not get past that film feeling.

Again Thanks all Kit

DanMcG · Sep 10, 2017

I've been down this road a few times. It's hard to get that nice mouthfeel that you get from fat using things like soy protein, starches or phosphates and water. they all hold water but you don't get that creamy texture like you get from fat.

You might want to experiment with a vegetable oil emulsion, I've done it a few times and was pleased with the results.. I used Soy protein isolate, olive oil and water at a ratio of 1:4:5 and mixed it in the blender till it was a thick white paste. This can replace the fat at a 1 to 1 ratio.

I got a lot of info on this from "Making Healthy Sausages" by Stanley and Adam Marianski..

http://www.meatsandsausages.com/sausage-types/vegetarian/oil-emulsion

kit s · Sep 11, 2017

Thanks Dan.

That sound like it may work for me a little better than whats on the market currently.

Kit

DanMcG · Sep 11, 2017

Let us know how it works out.

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Fat replacer

kit s

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tropics

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chef jimmyj

Gone but not forgotten. RIP

blaise

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kit s

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DanMcG

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kit s

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DanMcG

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