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Category: Starch based

Description:

Are a product group identified by the name TUMBLA or DRIP FREE, which implies their characteristic of adding increased waterbinding capacity. The TUMBLA/ DRIP FREE-range of product are used as highly efficient gelling agents in the production of processed meat products (different types of ham, or cuttered products like sausages or pâtés), where extra waterbinding is essential, resulting in much higher yields. Above all they improve on the texture and firmness of the final product. They can be based on a combination of various types of stabilizing compounds and gelling agents.

Applications:

TUMBLA/ DRIP FREE products are added to the tumbler, injected or added to the bowl chopper. Each of them have specific characteristics and are designed to solve various problems.

Technical advantages of use:

• Hot or cold gelling!
• Create strong gels
• Early or late gelling
• Excellent waterbinding capacity
• Injectable or non injectable versions available
• Increased sliceability
• Provides denser and very firm structure in hams
• Improving structure, taste of sausages
• Avoid water separation and jelly separation
• Avoid drip loss in the packaging
• Lower cooking, smoking, frying losses
• Yield increasing

Extra product information and typical examples:

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