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

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Colorant

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Texturizer

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Water Binding capacity

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