Enhance the product’s oil-retention and water-holding properties, improve product yield, increase sliceability, and inhibit starch retrogradation. The sausages exhibit rich coloration, excellent elasticity, and a tender, fine-textured meat.
It exhibits good solubility, excellent water-retention capacity, and remarkable pH stability (9–9.5), which can enhance the water-holding capacity, emulsifying properties, and plasticity of food products, thereby improving their texture and mouthfeel.
Enhance the product’s oil and water retention, improve gel strength and elasticity, increase yield, exhibit excellent pH stability (5–8), demonstrate strong thermal stability, and enhance product texture and sliceability.
It has excellent water-retention properties, can increase yield, produces products with good elasticity, pleasant texture, excellent slicing characteristics, a glossy appearance, and good emulsifying ability; it also has no noticeable off-flavor.
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