Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Agar
- Food Additive Number
- E 406, INS 406
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
Meatagar has a high tolerance to sterilization conditions and for this reason it is the best choice for food preparations of shelf-stable products where strong thermal processes are employed.
In canned products it helps to protect the proteins and other food components from denaturation and to promote stability and homogenous texture during storage, reducing the shrinkage caused by the cooking/sterilization process.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Applications
Aspic, Canned Meat/Tunafish, Sterilized Meal
Properties
Technical Details & Test Data
- Properties
High stability and high gel strength after sterilization
High thermal resistance
Suitable for canned/sterilized product
Low synaeresis after sterilization
Synergies with other hydrocolloids (LBG, Tara, Guar)