media release

Akucell Sizzles in Asia

Akzo Nobel has introduced a new product to the Asian market which improves the quality, texture and taste of processed meat products, such as sausages.

Developed by Cellulosic Specialties—which is part of the company’s Surface Chemistry business—the product is a unique grade of the water-soluble cellulose gum Akucell®, which is the trade name for Akzo Nobel’s food grade CMC (carboxymethylcellulose) types.

Called Akucell AF3295, laboratory and line tests have shown the new product to have excellent stabilizing properties and extremely high fluid absorption capacity and speed.

These properties have a major impact on the quality of the end product, whether it be boiled sausages, smoked sausages, wieners, frankfurters, chopped meat products or cooked ham.

Due to its excellent binding properties, Akucell replaces starch and other additives in processed meat, such as phosphates, carbonates or citrates.

“Cellulose gum is tasteless, so the consumer gets more of the intended taste of the product as opposed to the taste of starch,” explained Rob Vancko, marketing manager at Cellulosic Specialties Asia.

“Furthermore, we are able to provide value to our customers by giving them a highly efficient product which works well at a reduced total cost.”

He added that he expects Akucell AF3295—which has already proven to be commercially successful in Europe—to be selling in regular commercial quantities in Asia by the end of the year.

Akzo Nobel also supplies Akucell for use in ice cream, bakery products, frozen goods, soups and sauces.

(Released: June 17, 2004)

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