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WIBERG GmbH Optimizer Pearl J
Optimizer Pearl J structure former for cooked sausage, cooked salami and convenience products , has high water binding capacity and add dry during the cuttering process. E407
Product families
Applications
Food & Nutrition — Food
- Convenience Foods
- Meat Poultry & Seafood
Product Families
Food Ingredients — Texture & Consistency
- Texturizers
Other characteristics
- End Uses
- Processed Meat Products
- Features
Cost Effective, Enhanced Firmness, Improved Water Holding Capacity, Texturizing
- Functions
- Firming Agent
- Labeling Claims
- Halal
- Dosage
- 15 – 20 g/kg mass
- Markets
- Food & Nutrition
- Technology
- Food Ingredients
- Certification
- Not Halal
- HIGHLIGHTS
The products in the WIBERG optimizer range help to produce stable and homogeneous emulsions that positively influence consistency and texture, especially in the production of cooked sausage products. Depending on the recipe, these emulsions may replace a share of the pure meat and/or fat, thus significantly contributing to the reduction of material costs.. Item No. M236362
- Food Ingredients Features
- Cost Effective
- Enhanced Firmness
- Improved Water Holding Capacity
- Texturizing
- Food Ingredients Functions
- Firming Agent
- Certifications and Compliance
- Halal
- Food and Nutrition Applications
- Processed Meat Products
