Excellent characteristicsCohesive binding in formed meat and fish products to ensure product integrity during cooking, baking or frying is essential to ensure the consumer can enjoy the product to at its best. AVEBE has a range of solutions that achieve this goal.
For either binding in the cold state or water retention and binding whilst cooking AVEBE products have excellent characteristics:
- High binding capacity
- Ideal gelatinisation temperatures to give maximum functionality
- Controlling cooking yields
- Texture control
For cold water biding ELIANE™ and PASELLI™ products offer excellent functionality and once the meat and fish products are cooked products such as the PERFECTAMYL™ starches can also be used. For extra texture and binding PASELLI™ potato fibres have the ability to bind fat and water to increase yield and succulence even further.
To find out the best binding system for your textural and functional needs please do not hesitate to contact us so that we can ensure that you have the most up to date solutions.