Natural powdered & paste products to increase water binding, quality and yields

Our emulsifiers and functional binders impart high water-binding capacity and increase yield in meat and other food products. These emulsifiers and binders are of particular benefit to pale, soft, exudative (PSE) meat. They also improve texture, reduce purge, increase cooking yields, minimize oxidation, effectively bind natural juices and stabilize product consistency.

Applications

Use our emulsifiers and binders with beef, pork, poultry, fish, seafood, deli entrees, seasoning mixes, sauces and various other food applications.