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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
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Increases
water holding capacity |
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Reduces
drip losses during processing and thawing |
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Restores
natural water binding properties of fish and seafood
proteins |
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Offers
sequestering and buffering properties to preserve
colours, texture and flavours |
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Prevents
microbiological spoilage |
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Eliminates
struvite formation in canned seafood |
View
our list of products for the seafood segment
...more>> |