| ≥1 piece |
Product Description
In the meat industry, calcium lactate is the ideal solution to improve texture and provide high firmness, good spreadability, avoid water release and stickiness. As meat contains a relatively small amount of calcium, meat producers are looking as well to fortify their products to respond to consumer’s need, following the growing awareness of the need of a higher calcium intake.
Product Advantages
1) Improving the meat texture of emulsion cooked sausages
One of the main challenges in emulsified products is the achievement of a good texture for which the level of protein in the recipe is crucial. However, many meat emulsion products have a low content of meat proteins and therefore, a weak structure, since other raw materials are used as alternatives.
2) Improving enrichment and shelf-life extension of goods
Given the well-established relationship between calcium intake and lowering the risk of several diseases, calcium fortification is a recent but growing trend in the meat industry.