Meat Products Series - Sausages & Meatballs
Product Characteristics:
- Low gelatinization temperature (≤63°C), good fibrous stretch, strong binding force, and excellent gel elasticity.
- Strong acid resistance, good water-holding capacity, and excellent freeze-thaw and refrigerated stability.
- Fine structural texture, effectively locking in moisture and preventing the loss of meat juices.
- Good sliceability, enhancing the product’s elasticity, resilience, and firmness.
Applicable Products
E1412 – Distarch Phosphate
Diphosphated distarch can be used as a multifunctional improver in the food industry. As a thickening agent in flour products (such as bread and pasta), it can enhance the chewy texture. As a water-retaining stabilizer in meat products (such as ham, sausages, and fish balls), it can effectively improve elasticity and slicing properties. Its comprehensive performance makes it an ideal choice for high-temperature processing and acidic food formulations.
E1420 Acetylated Starch-AA-301
Starch acetate can be widely used in instant noodles (enhancing the bubble resistance of noodles), frozen foods (inhibiting freeze-thaw dehydration), ham sausages and fish balls (improving slicing properties and juiciness), as well as in powdered seasonings, dairy products, and baked goods. It plays a crucial role as a stabilizer and texture improver.
E1414 Acetylated distarch phosphate
Acetylated distarch phosphate is widely used in the food field that requires tolerance to harsh processing conditions. For example, it is used as a stabilizer in canned foods, ketchup, and other seasoned sauces. In spherical products such as fish balls and meatballs, it can enhance elasticity and water retention, preventing collapse after cooking. Its multifunctionality is particularly prominent in the frozen prefabricated food and sauce industries.
E1422 Acetylated distarch adipate
Acetylated distarch adipate is particularly suitable for sauces (such as salad dressing and canned sauce), frozen prepared foods, and baked products. It can effectively lock in moisture and enhance the gloss. In meat products, it can enhance the retention of oil and water, improving the yield and taste of the finished products.
Applicable Products
Sausages: High-temperature sausages, low-temperature sausages, grilled sausages
Western Meat Products: Ham, frankfurters, sandwich ham, luncheon meat
Meatballs & Surimi Products: Fish tofu, beef balls, fish balls, etc.
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