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%
0.05%---0.1%
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