CASEINAL
- Emulsion Formation: - CASEINAL's ability to bind oil and water allows for the formation of a stable emulsion. This enhances the texture and moisture content of the product, making it juicier and more flavorful.
- Product Stability: - Ensures a homogeneous mixture of fat, water, and meat proteins. This prevents separation of fat and water during cooking, thus preserving the integrity of the product and reducing the risk of shrinkage.
- Functional Properties: - CASEINAL can function as an emulsion stabilizer and gelling agent. These properties enable it to provide the desired texture and consistency in meat products.
- Nutritional Values: - CASEINAL is rich in protein content. Adding protein to the product enhances its nutritional value, providing a healthier and more balanced food ingredient.
- Extension of Shelf Life: - By facilitating the homogeneous mixture of water and fat, CASEINAL can delay microbial spoilage. This extends the shelf life of products, providing a commercial advantage.
- Dietetic Applications: - It can be used in dietetic products, thus promoting lower calorie intake.