Emulsifiers can stabilize and homogenize the internal structure of meat systems, forming a robust protein network that effectively locks in moisture and fat, reducing water and oil separation. This improves product texture and yield. The addition of emulsifiers effectively addresses issues such as greasy surfaces, large fat or gel pockets, and enhances product elasticity and crispness. It also mitigates color and flavor deterioration caused by dehydration and drying on the meat surface.

1. Single emulsifiers have limited emulsification efficiency and application scope.

2. Lack of synergy with thickeners reduces application efficiency.

1. Excellent emulsification performance.

2. Diverse product range and broad application scope.

3. Customizable solutions tailored to product formulations, achieving cost reduction and efficiency improvement.

Minced meat products, broth-based products, etc.