Contact Us

Meat and Seafood Processing

Xanthan gum improves the water retention of meat, it mainly bases on two aspects- One is that xanthan gum is a hydrocolloid, which can penetrate into the meat tissue to increase the water retention capacity of the muscle; the other is that the water retention of meat can be achieved through the gelatinous form of protein. It can improve the structure and electrostatic effects, improve the tenderness and sliceability of meat products, improve product structure, and increase elasticity; It can reduce the water loss rate of cold storage. Therefore, the application of xanthan gum will help improve the water retention and texture quality of meat, enhance the taste, increase product yield and reduce the costs;

Recommendation: Ziboxan®TS, Ziboxan®BT

Recommended dosage: 0.05%--0.2%


Recommended Xanthan Gum

Recommended dosage

0.05%---0.1%

Products Catalog Application

Contact Us

Welcome your presence, you can send us an email, we will get in touch with you within 24 hours.

Insights
Application of Water Solubility of Xanthan Gum in Food Processing

Application of Water Solubility of Xanthan Gum in Food Processing

Apr 22,2021

Application of Xanthan Gum in Daily Food Processing

Application of Xanthan Gum in Daily Food Processing

Apr 15,2021

Use of Xanthan Gum As a Food Additive

Use of Xanthan Gum As a Food Additive

Apr 08,2021

Sanshangliang Industrial Park, Dalate, Ordos, Inner Mongolia, China, 014300
sales@deosen.com
0533-6298884