MEATSHURE^®

Produktbeschreibung

MeatShure® encapsulated salt helps control bind, syneresis, protein extraction and delays the onset of oxidative rancidity during shelf life. The use of MeatShure® encapsulates helps to optimize high speed forming operations by preventing salt-soluble proteins from accumulating on equipment. This reduces patty adhesion and malformation, reduces cleaning delays all while increasing process yield. MeatShure® encapsulated acids provide traditional fermented flavours through direct acidification, while protecting protein structure and texture.

Produktmerkmale

• Flavour Enhancer
• Preservation
• Yield improving