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Carra™Gel MCH - Carra™Gel MSG

Gelymar Hall: Shk Maktoum Hall Stand: M-F21
  • Carra™Gel MCH - Carra™Gel MSG
  • Carra™Gel MCH - Carra™Gel MSG
  • Carra™Gel MCH - Carra™Gel MSG
Carra™Gel MCH - Carra™Gel MSG Carra™Gel MCH - Carra™Gel MSG Carra™Gel MCH - Carra™Gel MSG
• Water retention • Syneresis reduction• Protein interaction: Synergy with vegetabe and meat protein achieving a great palatabilit• Texture  • Increase firmness, improves the bite• Easy to handle• Savings: Allow the substitution of meat protein by vegetable protein – cheap formula.• Help to achieve the right viscosity to proper handling suring manufacturing.• Fat reduction• Allows to decrease fat content keeping the sensory profile (juciness and lubricity)• Sodium reduction • Allow to work with low sodium brines• Savings  – Protein interaction• Great savings on formulation keeping the right firmness.• Facilitates injection• Low viscosity Development that facilitates manufacturing process• Increase firmness and improves sliceability • Water retention• Syneresis reduction

Categories

  • Ingredients
  • Additives
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