Exclusively used in meat processing. Binds to meat protein and stabilizes fat-water emulsions. Typical applications include ham,

Exclusively used in meat processing. Binds to meat protein and stabilizes fat-water
emulsions. Helps to increase yields, enhance texture and mouth feel, improve
meat slice-ability and prolong shelf life. Typical applications include ham, sausage,
luncheon meat, frankfurter and much more.