Compound Emulsifier

Compound emulsifier is a complex product made by blending TG enzyme with other emulsifiers. They are used for bonding red meat, poultry, seafood minced meat and fish roe products, etc. Characteristics of product Milk-white powder Strong bonding stability Enable the natural cross-linking of meat proteins Enhance water retention Add a high value Reduce the waste of minced meat Lower production costs Usage instructions React at 4-6℃ for 3 hours (the time can be shortened appropriately if the temperature is raised). The most suitable pH range is 6.0-7.5. The reaction temperature and time can be adjusted according to the application product. It is recommended to thoroughly mix and dissolve it with 5 times the amount of ice water before using it for the pulping process. It can also be applied to dry mixing and dry dipping processes. Shelf life 12 months from production date and original packaging. Packing Vacuum aluminum bag packaging with external carton, 1kg/bag, 5kg/bag, 20kg/CTN. Storage conditions Store in a dry place at room temperature, avoid from sun light and high heat. Once opened the package, please use immediately or reseal and freeze the products as soon as possible. APPLICATION For Meat products with various shapes For Mutton rolls, chicken rolls, hamburger meat For Pork belly, fish fillet, fish roe bonding For Turkish doner For Seafood product bonding