FIBER EXPORTIZE 10
VEGETABLE FIBER WITH EXCELLENT TEXTURIZING PROPERTIES
MEAT APPLICATIONS
INJECTED PRODUCTS
- Injectable fiber that stabilizes the brine inside the meat muscle
- Decrease drip
- Provides viscosity and suspension power in the brine
- High water holding capacity
- Increase performance
- Allows to replace or lower doses of certain texturizers (carrageenans, gums, starches)
- Provides pleasant texture in the mouth in the final product
- Better appearance, final product with less syneresis
- Brined dose: 0.2 – 1%
OTHER MEAT PRODUCTS
- Direct application on tumbler, cutter or kneading machine
- Improve the texture
- High water holding capacity
- Stable to cooking processes
- Cold texturing capacity
- Dosage: 0.4 – 1% in final product
Gelyfing
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Emulsifier
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Thickener
•••••
Colorant
•••••
Texturizer
•••••
Water Binding capacity
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