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QBind - Improving texture and yield in meat and savory products
Product description
QBind - Improving texture and yield in meat and savory products
Getting that perfect texture, bite and sliceability while also achieving maximum yield, is a serious challenge in many meat production processes. Our QBind category offers an assortment of ingredients with excellent water binding and emulsifying properties that will exceed your expectations and help to lower the costs of your formulations.
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Getting that perfect texture, bite and sliceability while also achieving maximum yield, is a serious challenge in many meat production processes. Our QBind category offers an assortment of ingredients with excellent water binding and emulsifying properties that will exceed your expectations and help to lower the costs of your formulations.
Specifications
| Categories | Ingredient Mixtures, Synbiotics Additives incl. Flavourings & ColoursEmulsifiers, Stabilisers, ThickenersMono- and diglycerides of fatty acids Proteins, Enzymes, Amino Acids |
|---|---|
| Sales markets | Western Europe | Eastern Europe | Middle East | Asia | Australia | North America | Central/South America |
| Supplied from | Netherlands |
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QBind - Improving texture and yield in meat and savory products
