Moisture retention for shrimp and fillets, surimi elasticity and texture improvement for cephalopods and shellfish, with low-/no-phosphate options.
Key stages of the industry process and the chemicals involved
Soaking or tumbling with retention compounds reduces freeze-thaw and cooking loss, improving texture and plump appearance of shrimp and fillets.
Surimi compounds improve gel strength and binding for elastic forming products, matching surimi processing requirements.
Rehydration and texture compounds for cephalopods, pH-adjusting processing aids and crispness solutions for shellfish improve rehydration rate and bite.
Common materials for this industry, click to view specifications
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