ProBinder™ MS

Use range: sausage products (sausage, hot dog, meatballs)

Features:

Improve the elasticity, brittleness, and texture of the product;
Increase product water retention and increase product yield;
Improve product slicing and improve product quality;
Increase the gel strength of the product.

Intestinal use process:

Raw meat minced → → kneaded → added to ProBinder™️ Ms
→Filling molding→→Placement reaction→→Sterilization→→Finished product

The use of meatballs:

Raw meat (pig, beef, chicken) → → mix (1/2 ice water + other additives) → → add ProBinder™️ Ms mix (1/2 ice water + starch) → → ball forming → → reaction (45 °C-55°C, 15-20 minutes)→→cooked (80°C-85°C)→→cooling→→finished product

Storage conditions:

Keep it cool (preferably frozen or frozen) and dry, away from light. Avoid exposure to air and use or reseal the product as soon as it is opened.

Precautions:

The amount of ProBinder™️ Ms added depends on the formulation of the food and its production process and is determined experimentally before use.
ProBinder™️ Ms should not be mixed with oxidants.

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