Succulence and yield improvements to whole meats ensure that the consumer can enjoy the product to the full whilst at the same time allowing the manufacturer to give the right value performance to the product. AVEBE has a range of products that are suitable for this application.
To improve sensory properties and yield of whole meat products a massaging/tumbling or injection step is used to incorporate brine into the meat muscle. AVEBE products can offer a range of benefits in this application:
- Increased yield/high water binding capacity
- Salt tolerance
- Ideal gelatinisation temperatures to give maximum functionality
- Binding/viscosifying/gelling attributes
- Clean flavour profile
- Simple label declarations
The introduction of the ELIANE™ range of products to the AVEBE portfolio has enhanced the potential benefits to consumers and customer alike. This amylopectin potato starch has enhanced salt tolerance and stability to improve yields and purge even further. They complement the range of FARINEX™, PERFECTAMYL™ and PERFECTABIND™ starches along with the generally used native starch from AVEBE. We continue to innovate within our product range to look for the improved functionality and thus to gain the latest insight please do hesitate to contact us.