Water retention
Higher cooked yield and less purge in the pack.
05 · Food
Meat & seafood
Water retention, sliceability and bite
8%–20%frozen fish & meat
In processed meat and seafood, starch holds water through cooking and chilling, improves bite and slicing, and keeps yield consistent from batch to batch. The right grade depends on protein level, brine injection, cooking and freezing steps.
Request sample & data sheetTypical products
- Emulsified sausages, frankfurters and luncheon meat
- Ham and sliced cold cuts
- Nuggets, burgers and meatballs
- Surimi, fish balls and frozen seafood
- Coated and battered products
- Vegetarian and plant-protein products
Recommended starch families
What the starch has to do
Texture and bite
Firm, elastic texture in sausages and fish balls.
Sliceability
Clean slices without crumbling.
Freeze-thaw stability
Texture holds through frozen storage and reheating.
Starting dosage ranges
Values are starting points for application trials. Final grade and dosage are confirmed against your formulation and process.
| Application | Primary function | Dosage |
|---|---|---|
| Frozen fish and meat products | Viscosity, elasticity, eating quality and shelf-life support | 8%–20% |
Send us your formulation and process conditions.
Tell us the product, process temperature, pH, shear and the result you need. Our application team will suggest grades and an evaluation route.