Meat & Poultry Solutions
Functional ingredient solutions to improve water retention, texture, yield, processing performance, and product stability.
Applications
- Beef Burgers
- Sausages
- Frankfurters
- Meatballs
- Chicken Nuggets
- Luncheon Meat
- Marinated Poultry
Common Challenges
- High Cooking Loss
- Low Water Holding Capacity
- Fat Separation
- Weak Texture
- Low Yield
- Oxidation
Ingredients Solutions
Hydrocolloids
Improve texture and water binding.
- Carrageenan (E407)
- Xanthan Gum (E415)
- Carboxymethyl Cellulose – CMC (E466)
… More
Modified Starches
Improve texture and cost optimization.
- Acetylated Distarch Adipate (E1422)
- Hydroxypropyl Distarch Phosphate (E1442)
… More
Phosphates
Improve protein functionality, water retention and yield.
- Sodium Tripolyphosphate – STPP (E451(i))
- Sodium Hexametaphosphate – SHMP (E452(i))
- Tetrasodium Pyrophosphate – TSPP (E450(iii))
… More
Antioxidants
Reduce oxidation and maintain product quality.
- Ascorbic Acid (E300)
- Sodium Ascorbate (E301)
… More
Benefits
✔ Higher Yield
✔ Better Water Holding Capacity
✔ Improved Texture
✔ Reduced Cooking Loss
✔ Better Product Stability
✔ Extended Shelf Life