Processed-meat yield and texture depend on how water is held within the matrix during mixing and heating. A starch-rich gel former, a high-retention fibre and the rice-flour base affect water and structure differently, so developers need to separate hydration, binding and texture effects during formulation trials.
What can we help you achieve?
Water binding
Stronger cohesion helps processed meat form cleanly and stay intact through handling and preparation.
Improved texture
Better texture control can deliver a consistent bite from piece to piece.
Better yield
Improved moisture retention can help reduce cook loss and support a better finished yield.
Our Recommended Ingredient Solution
PisumMYL
This ingredient can provide texture and structure building and protein fortification and binding and water management in this formulation. This pea starch concentrate retains about 12% protein and is characterised by strong gel formation, combining starch-led structure with more nutritional value than a purified starch.
PisumRICH
It supports the same validated formulation objective(s), but it brings a different ingredient profile. This ingredient is derived from the pea hull and contains more than 85% insoluble fibre, with high water retention and strong fat-binding properties rather than protein- or starch-led functionality.
OryzaNAT
It supports the same validated formulation objective(s), but it brings a different ingredient profile. The OryzaNAT range can be selected across different amylose profiles and particle sizes, allowing the rice-flour base to be tuned toward firmer or softer texture requirements.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
