The stable coagulant NEC is compounded

Product Name: Re-match the stable coagulant NEC

Product traits: Clear light yellow or hazel liquid. Soluble in water, insoluble in ethanol, moisture absorption.

Product Use: Can be used in soy products, meat product processing, ham sausages, baking, dairy products and so on.

First, the application of the stable coagulant NEC in soy products:

The compounding of the stable coagulant NEC on soybean protein effect is very significant, mainly used in the production of dried beans, tofu and other products, has the following advantages:

1. Improve gelability and increase product toughness;

2. Maintain the configuration and moisture, the taste of the product, flavor, so that the product crisp, Q cool, increase the tenderness.

Second, the application of the compounding stable coagulant NEC in meat recombinant products:

1. Do not change the quality and flavor of the final product, green safety;

2. Will be a variety of broken meat glued into a whole piece of meat, to make steak, pork chops, beef and mutton rolls;

3. Give the product good water retention and freezing stability;

4. Increase the added value of raw materials and reduce the waste of minced meat;

5. According to customer demand to make a variety of shapes of new products.

Third, the application of the compounding stable coagulant NEC in intestinal products:

1. Can promote protein molecular crosslinking, improve the quality of meat products, improve elasticity, improve taste;

2. Enhance water holding, gel strength, cross-link meat, improve yield, improve strength, improve slicing performance;

3. Reduce production costs and increase the added value of products;

4. Improve the flavor of meat and increase the shelf life;

5. Reduce phosphates or replace phosphates, improve nutritional value, greener and greener;

6. Can reshape muscle texture, improve sausage molding performance, and can also be applied to canned food.

Fourth, the application of the stable coagulant NEC in meatballs:

This product is suitable for beef balls, chicken balls, fishballs and other meatball products; 

1. Improve the elasticity, brittleness and gel strength of the product, so that meatballs have a better taste and elasticity;

2. Improve the water holding capacity of the product, can improve the brittleness of meatballs, antifreeze;

3. Make the proteins in the meatballs form a three-dimensional mesh structure, resulting in a better texture and taste

4. The bonding can be done by freezing or heating, which can maintain strong bonding stability. 

V. Application of the compounding stable coagulant NEC in baking products:

1. Improve the quality of flour and the rheous properties of dough;

2. Enhance the absorption rate of dough and improve the yield of bread;

3. Improve the mechanical stirring endurance of the dough;

4. Increase the volume of bread, improve the yield of bread;

5. Improve the internal structure and taste of bread.

6. Alternative stabilizer use, improve product viscosity in temperature changes and mechanical impact, there is still a strong water holding capacity, not easy to dehydration contraction, strong shaking does not disperse, reduce whey yield, reduce costs;