Food Hydrocolloids

Meat

Meat with Cutting Board

RheoRanger™ hydrocolloids have unique synergies with other hydrocolloids to generate texturizing solutions that provide processed meats with a rich appearance and mouth fullness.

Benefits

  • Improvement of the yield (water binding)
  • Providing soft and juicy texture
  • Syneresis control
  • Improvement of the final appearance of the product
  • Creation of cost effective products

Use of RheoRanger Hydrocolloids in Blends

Cooked Ham

  • In cooked meat such as ham, bacon or poultry, RheoRanger hydrocolloids improve the yield of meat products (by binding of additional water). 
  • This blend is designed to improve the texture, mouth-feel and final appearance of food products  

SausagesRetorted Meat Products

  • In meat emulsions like sausages, RheoRanger hydrocolloids provide enhanced texture and mouth feel and a better appearance of the final product. 
  • RheoRanger hydrocolloids blend complies with the pasteurization and sterilization process (75°C to 120°C).