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Vegetable Protein Alternatives to Phosphoric Acid and Phosphates in certain Meat Preparations

on Tue, 03/13/2018 - 13:46

In formed, whole muscle meat systems such as kebab spits, vegetable proteins - such as soya and pea proteins - can function as emulsifiers to improve the texture, sliceability and succulence of the meat preparation without the need to use phosphates.