Speciality Blend for the Meat Industry
$0.00Price
The development and production of compounds blend based on the individual functional ingredients such as hydrocolloids, protein and emulsifier.
The various ingredients of the compounds interact with strong synergistic effect as a stabilising and emulsifier system for Processed Meat Such as Cooked Sausage, Ham/Bacon, Restructured Meat Products, Minced meat products and fermented sausage or Raw Ham.
Details
Characteristics:
The stabilizing systems act specifically on the protein, fat and water phase and reduce the meat content replacing it with fat and water.
The stabilizing system also makes it possible to create new and innovative products from minced meat and at the same time achieve stable shapes and minimal exudation of liquid during subsequent boiling or frying.
Packing and storage:
25kg in paper bag
Best temperature for storage is below 25℃, keep ventilated and dry.
Shelf life is 12 months.