Food Hydrocolloids

Retorted Meat

Hotdog Jar

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

RheoRanger Yield Graph RheoRanger Break Strength Graph

Benefits

  • Improved heat stability
  • Texture improvement
  • Meaty and juicy texture
  • Increased yield
  • Cost control
  • Reduction of hydrocolloid level