Ulrick & Short functional phosphate replacers

Friday, 09 September, 2011 | Supplied by: http://www.ulrickandshort.com



Ulrick & Short has developed a range of functional phosphate replacers that can improve the overall texture and moistness of meat and poultry. The company’s Ezimoist range of phosphate replacements is suitable for brine solutions used for cooked and cured meats in either injected or tumbled products and whole muscle or reformed meat products.

The complex functionalities of original phosphates, such as maintaining yields and moisture through various cooking cycles, are maintained in the products. The Ezimoist range enhances the eating quality by maintaining consistency, texture and taste of meats that go through harsh processing conditions.

Derived from both tapioca and maize, Ezimoist comes with a clean product label declaration and can help to extend merchandise appearance due to its ability to enhance and retain succulence in meats such as burgers, sausages and hams.

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