VAN HEES branded ZARTIN products include a wide range of additives developed to increase water-binding capacity, improve product quality and the eating experience of products made from beef, pork or poultry. The water-binding effect is caused by the organic acids contained within ZARTIN that are commonly found in nature and are renowned for their advantages in processed meat products.
Features & Benefits:
- Functional ingredients that can be utilized as phosphate alternative or in conjuction with phosphates
- Improve yields, product quality and sensory attributes
- Reduces purge by increasing water holding capacity
- Dry, water soluble powder that is processor-friendly and reduces finished product cost