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.

Benefits

• Yield extension
• Meaty and juicy texture
• Dry appearance of slices
• Syneresis control
• Cost control
• Consumer acceptance
• Reduction of hydrocolloid level