Description
ADVANTAGES
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.
ALKEMIR®-505/RS adjusts the viscosity of the meat emulsion, providing the adequate body to the final product and improving its texture.
It increases the stability of the emulsion.
It does not mask flavours nor taste.
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.
It enhances the brightness of the finished pieces.