Description
ADVANTAGES
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High capacity of retaining the liquids, avoiding its release during cooking. Gums show synergism with carrageenan, reinforcing the formed gel and giving it a greater cohesion and elasticity, while avoiding syneresis.
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ALKEMIR®-505/RS adjusts the viscosity of the meat emulsion, providing the adequate body to the final product and improving its texture.
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It increases the stability of the emulsion.
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It does not mask flavours nor taste.
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It allows a clean cut. Its ability to interact with proteins enhances total liquid retention and stabilises the emulsion between fat, water and meat, preventing release.
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It enhances the brightness of the finished pieces.