 |  |  |  |  |  |
Specific Applications
Ham and Tumbled Meat
- Effectively binds water even during cutting stages
- Reduces purging during storage
- Excellent meat extender
- Controls cooking losses
- Give body to finished product
- Improves slice ability
Sausages
- Binds juices and brine during cooking
- Does not mask flavors
- Improves meat binding even with lesser
fat - Controls purging while in storage
- Low cooking losses
- Improves texture
- Excellent meat extender
Dessert Jellies
- Excellent gelling agent
- Improves flavor release
- Promotes low syneresis
- Give superior texture flexibility
- Gels even outside refrigerator
- Easy unmolding from cups
- Gives clear and smooth finish to finished
product - Low dosage
Ice Cream
- Provides resistance to melting
- Provides homogeneous body and mouth feel
- Imparts smooth and creamy texture
- Inhibit formation of large ice crystals
- Stabilize and emulsify
- Prevents fat from coalescing
Other Dairy Products
- Prevents whey separation
- Provides smooth and creamy texture
- To finished product
- Gives homogeneous mixture
- Provides body to finished product
- Aids in increasing viscosity
Toothpaste
- Used as a stabilizer
- Prevent hardening, cracking and hardening
- Cheaper alternative to xanthan gum
- Imparts a desirable short texture providing
clean break from the tube
Bread/ Dough
- Serves as water binder
- Add moisture to the dough
- Improve product quality and yield
- Retain fresh texture and taste
Noodles
- Improve resistance to overcook
- Good substitute to egg without deterioration in
product
Shampoo
- Serves as thickener
- Promotes healty hair growth
Dressing/ Filling and Jams
- Provide viscosity and mouth feel
- Prevents separation of fats resulting to
homogenous system - Enhances flavor releasetaste
Pet Foods
- Helps bind water
- Prevents fat separation
- Gives "shine" to appearance and texture
Air Freshener Gels
- Serves as gelling agent
- Controls the texture of the gel
| Copyright 2005 Martsons Food Corporation All Rights Reserved |
