The BDF Team works hard to provide our clients with solutions that keep them one step ahead of market challenges, as current requirements in many countries seek to reduce sodium levels in meat products, in order to safeguard consumer health.
With this in mind, we have developed a new application of our Probind TXo Transglutaminase. This solution helps to reduce sodium levels in the production of emulsified cooked sausages, facilitating emulsion and maintaining or even providing a considerable improvement to final product texture.
In our laboratories we have developed two low-sodium formulations, achieving 27% and 44% reductions in sodium addition. Using only 1 gram per kilo of Probind TXo we reduced salt additions by 44%, achieving hardness results in cold and hot trials that were markedly superior to initial product values.
Contact us at info@bdfingredients.com for more information about this new application.