Meat Additives In Cotlets

High water holding capacity (WHC), in both cold and hot water conditions

Superior water control, no spongy behavior

Thermocoagulation and thermostability

Stable in acid, neutral, and alkaline pH conditions

Excellent film-forming properties, cryoprotective effect, and fat absorption

Improves production yield

High gelling properties and functional improvement of many cheap meat by-products which can be transformed into good quality raw materials

Very strong and white thermo-stable fat and oil emulsions (even sterilization)

Cost-effective, especially against emulsions made with ISP and/or caseinate

No off-taste

No allergen

High gelling properties and functional improvement of many cheap meat by-products which can be transformed into good quality raw materials

Very strong and white thermo-stable fat and oil emulsions (even sterilization)

Cost saving (It is cost-effective, especially against emulsions made with ISP and/or caseinate)

Super stable to freeze-thaw treatments