Press Release
Innophos Introduces New Solution for Chicken Meatball
Published on
Tuesday, May 27, 2025
Innophos has developed Textur-Bind OB1025, an innovative Moisture Retainer Agent Blends solution with two E-number meat blends for chicken meatball applications. It can meet the customers' demands for simple labels.
Textur-Bind OB1025 has a higher pH that can keep meat away from the isoelectric point, retaining moisture and improving the texture of the final product for a wide variety of meat products. It can improve the yield of the final product, giving it a rich juiciness.
The pyrophosphate content of OB1025 is high, which makes the emulsification performance and the protein binding of the product better. It also makes the texture more elastic and the structure more compact and flexible, retaining product flavor and reducing oxidation.
Textur-Bind OB1025 has a higher pH that can keep meat away from the isoelectric point, retaining moisture and improving the texture of the final product for a wide variety of meat products. It can improve the yield of the final product, giving it a rich juiciness.
The pyrophosphate content of OB1025 is high, which makes the emulsification performance and the protein binding of the product better. It also makes the texture more elastic and the structure more compact and flexible, retaining product flavor and reducing oxidation.
