It is used for the production of gels with cold and hot water in a ratio of 1:10 that can be used for texture in meat products. It is also used to make fat emulsions with cold water (1: 6: 6) and hot water (1:10: 10)
Packing: 15 KG
Use: It can be added in the dry state directly to the meat mass or desalting mass, or in the form or gels.
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