Ingrédients agroalimentaires

Carra Gel PGU 6928 is a carrageenan that forms firm gels with high water retention. Is designed to be used as cost-effective water holding agent improving texture and sliceability. It is advised in meat applications and suitable for injection and tumbling technology.

Tapicoa Dextrin 11 is a starch derivative which can be used in carriers in dry mixes, as thickeners in liquid foods, and as film formers in food coatings. TAPIOCA Dextrin offers varying levels of solubility. This starch line acts as an adhesive coating for candy, snack and vegetable, and meat substrates. In batters and breadings, it enables expansion of the coating during baking or frying.

PYROPHOSPHATE-22 (SAPP-22) is an Acidity regulator, Sequestrant, Leavening, Stabilizer, Texturizer : Meat Processing, Processed Cheese Processing, Bakery, Potato Processing, Nuclotide (I + G) Processing, Plasticizer, etc.

Sodium hexametaphosphate acts as an excellent sequestrant, curing agent, emulsifier, firming agent, flavor enhancer, flavoring agent, humectant, nutrient supplement, processing aid, stabilizer and thickener, surface-active agent, synergist, texturizer and buffering agent: Cheese, Cured Meats, Desserts, Dips, Eggs, Fillings, Fruits, Gelatin, Ice Cream, Imitation Cheese, Meat, Milk Based Beverages, Pet Food, Polymers, Poultry, Processed Cheese, Processed Meat, Seafood, Sour Cream, Starch, Syrups, Toppings, Vegetable Protein, Vegetables, Whey, Whipped Toppings, Yogurt