Meat, skin and fat emulsion
Emulsifying and gelling solution based on alginate, which provides fast binding with high water retention, guaranteing high yields and cost-effective solution for any market. High emulsion stability permits the use of high-fat ingredients, such as backfat or skin, without the use of expensive ingredients such as collagens.
Description
This gelling application provides binding for all kinds of meat, fatty meat cuts or even skin. Thanks to high water retention and cooking stability, the resulting product has a high production yield, while maintaining losses at minimum, and its versatility can give another opportunity to even the most underappreciated cuts or leftover sraps. The resulting product can be treated in any convenient manner, sliced, ground, cooked or frozen.
Benefits
Create Added-value Products
Accurate Portion Control
Improve Texture
Extend Meat
Extend Fat
Improve Yield
High Water Retention
Reduce Cooking Loss
Stabilize Fats
Fast Binding
Allergen-free
Products
used
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