FIBER EXPORTIZE 27
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 (1:15 – 1:20)
- Increase performance
- Allows to replace or lower doses of certain texturizers (carrageenans, gums, starches)
- Provides texture in the final product
- Better appearance, final product with less syneresis
- Brine Dose: 0.8 – 1.5%
OTHER MEAT PRODUCTS
- Direct application on tumbler, cutter or kneading machine
- Improve the texture
- High water holding capacity
- Stabilizes the retrogradation of native starches
- Stable to cooking processes
- Cold gelling capacity
- Dosage: 0.4 – 1% in final product
Gelyfing
•••••
Emulsifier
•••••
Thickener
•••••
Colorant
•••••
Texturizer
•••••
Water Binding capacity
•••••
