The compound water retention agent is a new and efficient quality improvement agent, which is scientifically compounded by a variety of food additives. It can enhance the product elasticity, improve the product structure, taste delicate, starch does not return, and has a high yield. No oil, no dehydration, extended product shelf life, shelf life. The product has excellent water-solubility, emulsification, chopping, rolling, injection, and strong stability. We are committed to ten years of research on the water retention of mixed water retention agent in meat products. The following part mainly introduces the function of compound water retention agent.

Improve the structure of meat products, improve the quality of meat products

The consistency of the structure and the homogeneity of the cut surface of meat products are mainly related to the viscosity between tissues during the processing.

Compound with water retention agent to make the protein viscosity increased, so as to make the meat organization structure has great improvement, internal organization is exquisite, can make meat good associativity, rich elasticity, good slice, slice and the sleek, fine taste good taste, enhance the tenderness of the product, increase the delicious taste meat, also can keep the original flavor of the product.

Emulsify fat

In the processing of meat products, the mixed water retention agent filled in the raw materials of chicken, beef and mutton can act as an emulsifier, promote the formation of oily latex solution, and produce a protective layer for meat products. If the technology is proper and the emulsification is good, the fat content of the product can reach 40%-50%.

Improve water retention

The structure of the compound water retention agent attracts many polar genes and can absorb water, retain water in the product and extend the shelf life. The water absorption and gel property of the compound water retention agent is conducive to the retention of gravy and the long-term preservation of good taste and taste of meat products.

Strengthen the gelatinous structure of meat products

A stable emulsifying system will be formed by adding water retention agent into the raw materials of chicken, beef and mutton products.During the hot processing of meat products, the protein on the surface of the fat ball is denatured, and the elastic self-bearing gel is obtained. The fat ball is tightly wrapped to form the consistent and elastic product tissue.

Adding compound water retention agent into meat products is a very effective way to improve the water retention rate of products.It is generally added by sodium hexaetaphosphate, sodium tripolyphosphate, sodium pyrophosphate composed of complex phosphate namely water retention agent.From the above four points, it is not difficult to see that complex phosphate plays a very important role in water retention in the tissue of meat products, and is also very critical for improving the yield. I hope the compound water retention agent manufacturers to provide these can give you some help.