Meat, Poultry, Seafood
Stability in processed meats comes from proper emulsification and the absence of water separation or syneresis.
The strategic combination of phosphates enables proteins to increase their water-holding capacity, which protects your products against moisture loss during freezing, thawing, cooking, and storage.
Benefits include:
- Outstanding emulsification properties
- Retention of tenderness and flavor
- Prevention of syneresis