Ground Meat

If you are looking to improve your minced meat products, then Unicell Wheat Fiber WF is the product to consider. Its usage can improve texture and stability while reducing ice crystal formation during freezing. In addition, the good binding properties of this fiber can reduce weepage in the finished product.

Main Chacacteristics:

  • Improves mouthfeel and texture
  • Enhances nutritional profile
  • Enhances texture

Summary of our application study:

  • Increased yield;
  • Lows the production cost in the final product;
  • Enhances flavour, succulence, granulation and texture;
  • No difference in colour between samples

The addition of fiber improves  yield of the product. Adding fiber reduces production cost. Another benefit is a possibility of partial replacement of meat with fiber. Recommended product for this application is Unicell WF 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

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    Interfiber on IFFA -> SEE MOORE