Clean Label Enzyme preparation for better texture, bite, volume, elasticity, gel strength and juiciness. Used for meats, poultry, seafood and Dairy and vegetarian & vegan products.
Better Texture and Bite
Better Taste. Improved Whiteness.
Surimi: Higher Gel Strength)
Stabilizers and emulsifier
Salami: Shorter Fermentation Process
Vegan/Vegetarian Products: Better Bite, Elasticity and Stability.
Bread: Higher volume. More Stability. Longer Fresh.