STARCH | STARKS FIBER

NATURAL STARCH TAPIOKA

It retains moisture in the product, when the meat during heat treatment, begins to excrete it, helping to reduce loss in yield.
Helps to increase consistency and improve product structure.
Reduces syneresis in packaged, heat treated products. It has little effect on the taste of the product, compared to other starches.

WΗΕΑΤ FIBERS

Retention of moisture & fat in meat preparations. Preservation of volume in minced meat preparations.

MODIFIED STARCH

Minimizes moisture loss in products that are sliced and vacuum packed.
Loss reduction in heat treated products.
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