Probind® TXo Transglutaminase in Emulsified Cooked Sausages
+ Improves texture while standardizing the final product.
+ Facilitates the elimination of phosphates and caseinates.
+ Improves meat bite.
+ Enhances the final texture in low sodium products.
+ Helps to reduce final product costs.
For further information please visit our website: [ Ссылка ] or contact us at: info@bdfingredients.com
