The use of phosphate makes it possible for the product to retain its own water from its raw material for a longer period of time, especially in meat products since it strengthens the water binding structure by restructuring the protein and delaying the denaturation of the protein.
In this way, it prevents drip loss and on the other hand it keeps cooking defects to a minimum level and protect the nutritional value which directly affects the taste. Protection of organoleptic quality provides a structure which gives freshness, natural flavor and natural colour to the meat product, high chewing quality, mouth fullness when eating, reduced rates of shrinkage while cooking and extension for the shelf life.
Selay Profibka Series
By working on customer requests, new and undiscovered solutions can be developed with combined stabilizers and emulsifiers.
Special formulated blends.
The functions of these mixtures can be briefly summarized as providing protein stabilization and improving water-oil retention properties. They are used as binder and for builder property for emulsified meat products.
•It improves slicing quality.
•It strengthens water binding structure.
•It decreases boiling- of loss.
• It reduces drip loss.
•It protects nutritional values.
• it offers freshness, natural colour it also enhances chewing quality and saturity in the mouth.
LOCUST BEAN GUM