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Meat product like Meat ball, Sausage, Ham and Surimi product need modified starch to improve water binding capacity and texture improvement.
|1. Kreation® M2|
2. Kreation® 20CL
3. SMS 454
|• Improve water binding capacity of process meat. Provide elasticity & juiciness.
• Texture Improver; firm texture, Tender texture, juicy mouthfeel etc.
• Reduce moisture loss in vacuum packaged and in smokehouse.
|4. Kreation® 1202||Yield Improver||• Excellent water holding capacity in marinated product. Provide soft texture and juicy product.|