PROCESSED MEAT
Processed meat is one of the most mature categories in Indonesia. With Ingredients Master, you can achieve cost effectiveness and versatile texture which enables you to stay ahead of the competition.
MEAT AND SURIMI-BASED PRODUCT
Meat-based products such as sausage, meatball, and nugget have been widely consumed, making it a popular product. The quest for innovative textures and cost effectiveness makes the path towards the ideal processed meat product rocky. But with Ingredients Master, the process will be a walk in the park.
MODIFIED TAPIOCA STARCH
A cost-effective solution to improved versatile texture in processed meat has arrived. Whether you want to have it firm or elastic, you can achieve the texture you want with added values such as moisture retention.
SOY PROTEIN ISOLATE
Soy protein isolate is a must-have in processed meat, particularly to partially replace meat in terms of texture and emulsifying capabilities. Our soy protein isolate lets you formulate the best product based on your needs.
TRANSGLUTAMINASE
Transglutaminase is an enzyme which creates protein crosslinks. In processed meat, this enzyme comes handy for creating firmer texture, increasing water binding capacity, or acting as meat glue for recombinated meat (e.g. Saikoro meat cube) and surimi.
SUPPORTIVE PRODUCTS
Phosphates
Sago Flour
Lactic Acid
Carrageenan
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