Meat Products

Designed for injection or tumbling process to prevent oxidation in the chicken patty and increase water holding capacity to create a moist and juicier chicken patty.

• Textur-Bind OB920

Can be used for tumbling process with an increased protein extraction capability, resulting in a highly moist and juicier nuggets. It includes formation of glue binding.

• Textur-Bind Kena100

Designed for injection or tumbling process using non phosphates solutions. Our ingredients keep natural juices and moisture. These can be used for charcoal cook or grilled skewered chicken. Solutions also include beef and lamb.

• Textur-Bind WP100
• Textur-Bind NP83
• Textur-Bind LS98F

General applications for chopped meat, injection, or marinade applications to create tender and succulent end products. Can be use in injection or tumbling process.

• Textur-Bind Kena400

Ingredients for tender and more succulent end products. Designed for injection or tumbling process that will create a higher finished product yield.

• Textur-Bind OB956
• Textur-Bind OB83K

Designed for tumbling process and will retain moisture. This ingredient will boost bite texture, and it has excellent emulsification property.

• Textur-Bind HY03

These products are designed for coarse ground meat sausages to prevent the fat chunks from leeching during cooking. It is designed for chopping process, moisture retention and excellent bite texture.

• Textur-Bind CS1050
• Textur-Bind OB950

Improve piece to piece binding and perform an elastic texture with this ingredient designed for chopping process. It has the ability to retain meat color and achieve excellent tenderness.

• Textur-Bind OB950