Seafood products are susceptible to losing natural fluids and becoming rancid quickly, thus making them highly sensitive to storing and processing conditions. The Pearl brand of phosphates and non phosphates are designed to increase yield, reduce drip losses during cooking and improve texture and tenderness.

The Pearl advantage

	Increases water holding capacity
	Reduces drip losses during processing and thawing
	Restores natural water binding properties of fish and seafood proteins
	Offers sequestering and buffering properties to preserve colours, texture and flavours
	Prevents microbiological spoilage
	Eliminates struvite formation in canned seafood