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Experience our fully customizable range of ingredients and specialty blends to promote protein modification, flavor retention and enhanced textures that are tailored by process and storage conditions to retain the quality consumers expect.

TARI®, BRIFISOL®, FIBRISOL®, NUTRIFOS®, KATCH®

sausage
shrimp
meat
meat
fish

Efficient processing to maximize yields and deliver the tenderness, succulence, flavor and nutritional benefits consumers expect is a challenge. Selecting the right ingredient to deliver these benefits requires unparalleled experience provided by our process experts.

MPS Applications:

  • Frankfurters
  • Sausages
  • Ham
  • Poultry
  • Seafood
  • Bacon
  • Deli Meats
  • Fish
  • Comminuted Meat
  • Kebab Döner
  • Marinated Meat

KEY TRENDS:

  • Sodium Reduction
  • Low Fat
  • Higher Heat Processing
  • Convenience
  • Food Safety in Handling

Ingredient solutions for common challenges:

  • Slow Dissolving Rate
  • Lumping
  • Precipitation
  • Crystal Development
  • Yield Reductions
  • Color
  • Curing Solution Stability
  • Flavor
  • Brine Pockets

What Our Food Scientists Are Saying

  • Phosphates are a functional ingredient that affects the meat proteins to improve water-holding capacity and protein extraction which results in a meat product with better bind and improved texture.
  • Phosphates can increase cooking yield and shelf life of a processed meats while maintaining juiciness and flavor.
  • ICL’s alternative protein product portfolio ingredients are unique and functional while versatile to the boundaries of culinary imagination.
  • There are numerous phosphate solutions available based on the customer’s needs. In addition to increasing the water-holding capacity and protein extractions, phosphates also have great buffering capacity and chelating ability.
  • Phosphates provide excellent moisture retention in seafood throughout the following processes: soaking, freezing, thawing (if needed) and cooking.

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