Payment & Shipping Terms:
|Appearance:||White Or Light Yellow Powder||Viscosity:||Low, Medium And High|
|Particle Size:||Granular, 40, 60, 80, 100, 120, 200mesh||Gel Strength:||Normal To High Gel Strength|
Sodium Alginate as meat binder
Meat products enterprises produce a lot of leftovers in the production process. Recombining these leftovers with meat adhesives can effectively improve the utilization rate of meat products, and the obtained products can be used to produce bacon, shabu-shabu meat slices and other products. In addition, meat adhesives are also used for special products such as hamburger patties and special meat patties for Roujiamo that need to be bonded and restructured.
The gel properties of alginate have high application value in meat adhesives. The compound meat product thickener MY-D101 developed by alginate can be used in the bonding of hamburger patties, onion rings, etc.; the compound thickening stabilizer MY-NF06 can be used as a binder for large pieces of meat, It has the following advantages:
(1) High bonding strength and wide range;
(2) It can bond lean meat, fascia, bone, cortex, etc., and can bond a wide range of meat;
(3) Easy to use and simple to operate;
(4) It can improve the yield while promoting adhesion.