Hydrocolloids (stabilisers)
Hydrocolloids, such as carrageenan and guar gum, are versatile ingredients that act as binding agents, thickeners and stabilisers, making them essential for improving the texture, flavour and presentation of various meat products.
Making clever use of hydrocolloids in your formulas enables you to optimise the sensory properties of your products, increase their shelf life and simultaneously respond to constantly changing consumer needs. Thanks to the innovative possibilities of hydrocolloids, you will set a new standard for quality and diversity in the meat sector.
Making clever use of hydrocolloids in your formulas enables you to optimise the sensory properties of your products, increase their shelf life and simultaneously respond to constantly changing consumer needs. Thanks to the innovative possibilities of hydrocolloids, you will set a new standard for quality and diversity in the meat sector.
Carrageenan is extracted from seaweed and is extremely suitable for use as a thickener and stabiliser. That makes it the ideal choice for manufacturing meat products with a consistent texture, such as ham and poultry.
Guar gum is a natural polysaccharide, which is often used to improve the viscosity and stability of sauces and marinades. This results in better adhesion to the surface of the meat and an evenly distributed flavour.
Alginate
etc.
PROPERTIES AND BENEFITS:
- Improve the texture and flavour of meat preparations
- Can be used as a binding agent, thickener and stabiliser
- Customised mixtures are possible for unique end products
- Optimisation of sensory properties
- Increase the shelf life of end products
