Meat processing

Affiliated Classification:

Compound Phosphate

Application

 

Benefits

 

Features

Product Code

Chopping additive

Improve elasticity

High, medium and low viscosity products can improve the emulsification and elasticity of the products.

It can maintain the natural flavor of meat products and reduce soapiness and astringency while ensuring high productivity;

S50

P50

 

Improve meat crispness

It can effectively improve the crispness of the product.

Maintain the natural flavor of meat products and reduce soapiness while ensuring high productivity;

P34  S60  S70

Fast STPP  

TSPP(High solubility)

Brine additive

Fast dissolution in low temperature and low concentration salt water

It can effectively improve the crispness of the product.

 

Maintain the natural flavor and color of the meat while maintaining high product quality and reducing soap flavor.

P34  S60  S70

Fast STPP  

TSPP(High solubility)

keywords：

Compound Phosphate

the

and

high

of

Previous:

Seafood processing

Previous:

None

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