Magazine Today
Funingpu presents its remarkable edible gelatin, a game-changing ingredient that addresses a crucial aspect of meat processing—water retention. With its exceptional ability to lock in moisture, Funingpu’s edible gelatin transforms the texture, slicability, and yield of meat products. Discover how this innovative ingredient revolutionizes the meat industry, captivating meat manufacturers with its unparalleled water-holding capabilities.
Making Palatable Meat With Funingpu’s Edible Gelatin
The unique molecular structure of Funingpu’s gelatin contributes to its superior water-absorbing capacity. Its strong ionic groups form additional hydrogen bonds with free water, allowing it to hold significantly more water compared to other commonly used ingredients such as starch and soy protein. While starch has a water absorption ratio of 1:2 and soy protein 1:4, Funingpu’s edible gelatin surpasses these ratios by tens of times. Moreover, Funingpu’s edible gelatin reacts with proteins in meat, forming a robust three-dimensional spatial structure known as gels. These gels effectively lock in moisture, preventing water loss during processing steps like heating, sterilization, and shearing. The result is meat products with enhanced water retention, imparting improved texture, juiciness, and succulence.
Conclusion
Funingpu’s edible gelatin emerges as an indispensable ingredient for meat manufacturers seeking to enhance water retention in their products. Its ability to firmly “lock” free water ensures minimal water loss during processing, improving texture, slicability, and yield. Trust in Funingpu’s commitment to excellence and experience the transformative power of our edible gelatin in your meat processing operations. Let Funingpu be your partner in meat innovation, ensuring that every bite is a moment of pure delight.
