Structure modifying systems consist of functional ingredients that help to create the desired texture in foods. These solutions support the structural stability of products, resulting in a more balanced performance during the production process and throughout storage.
Phosphate Mixtures
Phosphate mixtures support protein functionality, especially in meat and meat products, helping to create a stronger and more stable structure. They play an important role in improving the texture and binding properties of products.
Vegetable Fiber Blends
Plant fiber-based systems contribute to the product structure and support the formation of a more balanced and stable texture. These mixtures, which adapt to different product formulations, have a wide range of applications.
Hydrocolloid Mixtures
Hydrocolloid systems consist of functional ingredients that contribute to the formation of consistency and structure in foods. They offer solutions that support the textural properties of products in different applications.