Hamburger

 

If you are looking for a solution to improve your hamburger, then Unicell WF and Unicell PF are products for you. Thanks to the fiber, the texture of the finished product is improved. The efficiency is increased and total production cost is lower. Fiber provides improved freeze-thaw stability and firmness.

Main Characteristics:

  • Improves mouthfeel and juiciness
  • Improves Nutritional Profile
  • Improves texture

 

Pajaczek_Hamburgery_Pork_Wheat

Summary of our application study:

  • Improves texture
  • Increases succulence
  • Lowers production cost
  • Increases yield
  • Improves freeze-thaw stability
  • Improves firmness
  • Improves nutritional profile

Fiber addition to meat products will improve the production process. In addition, the good binding properties of fiber will provide multiple opportunities for yield improvement (both before and after cooking). Another benefit of using fiber in meat products is the possibility for partial meat replacement in the formulation. This helps to reduce cost while improving the nutritional profile of the finished product. Our recommended products for this application are Unicell Wheat Fiber WF-200 and Unicell Powdered Cellulose PF-200.

 

  • Improvement of texture
  • Improvement of stability
  • Reduction of ice crystal formation during freezing
  • Shelf life extension in some applications
  • Binding properties, including leakage reduction during storage
  • Better forming
  • Improved freeze-thaw stability
  • Better firmness

Related applications(14)

Our global network is at your disposal

3-2

Should you have any enquiries, please fill the form below. One of our advisors will contact you as soon as possible.

All information will be processed in accordance with our Privacy Guidelines

    By continuing to use the site, you agree to the use of cookies. more information

    The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

    Close