TEXTURE IMPACT X
Stabilizing System FOR Processed MEAT
& for meat replacement
Texture Impact X is a one-compound stabilizing system for water management, bite improvement and meat-replacement in emulsion-type/minced and whole-muscle slices.
Due to its excellent water binding and texturizing properties Texture Impact X is typically applied as replacer of conventional stabilizing / water-binding agents such as phosphates, soy protein isolates etc.
It functions as meat replacement matrix by which up to 15% of meat can be replaced while improving the bite, texture and juiciness of your meat products.
“Texture Impact improves product functionality, while saving costs”
Your Advantages
- No undesired influence on taste
- Convenient application and integration in standard manufacturing process
- Free of GMOs, allergens, glutamate or other flavor enhancers
- Applicable to a broad variety of meat products
- Improved freeze-thaw-heating stability: deep frozed products keep their shape after heating
- Capable of replacing up to 15% meat (minced meat / emulsion type)
- Improved yield due to efficient water management
- IMPROVES: texture, juiciness,
firmness, cooking loss
- Excellent hot bite above expectations
- Minimizes fat-loss / fat-dripping
- Improved cutaway view
APPLICATION
For all processed meat products that are served hot such as doner kebab, burger patties, chicken nuggets, sausages, meatballs, pelmeni, koftas, cevapcici or as stabilization of vegetarian and vegan products
It is applied as oil-water-matrix which can be easily prepared and subsequently added to the final product in a conventional cutter
WE COSTUMIZE...
The sensory product properties (texture, bite, juiciness etc.) can be customized according to specific local market requirements. This also holds for additional sensory and technological features such as flavour, colour, saltiness, conservation etc.
HUNGRY FOR CHANGE?
