Yield improver - Yield Improvement
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The Replacement of Sodium Tripolyphosphate (STPP) with Natural Alternatives
As a pioneering producer of Rice Flour, we are excited to unveil a groundbreaking shift that is revolutionizing the processed food landscape: the replacement of Sodium Tripolyphosphate (STPP) with natural alternatives in chicken breast processing.
Enhanced Yield, Healthier Choices
STPP, a widely-adopted additive, has long been utilized to enhance moisture retention and texture in chicken breast products. However, growing concerns over elevated sodium levels have spurred us to seek innovative solutions. Our journey began with a commitment to redefine conventional practices and introduce tangible change.
This innovative approach offers a multitude of benefits, starting with healthier choices that align with the demands of health-conscious consumers. These alternatives not only enhance meat moisture but also significantly reduce sodium content. Yield improvement during processing is another key advantage, translating into economic gains for manufacturers and contributing to the reduction of food waste—a win-win situation. The science behind these natural alternatives empowers us to achieve better moisture retention in chicken breast while preserving the meat's integrity. This results in succulent, juicy chicken that excels in both flavor and quality.
As we forge ahead on this path, we envision a future where processed foods represent the epitome of health, flavor, and sustainability. Replacing STPP with natural alternatives in chicken breast is not just a novel approach; it's a commitment to shaping a better world, one delicious bite at a time.
• Waxy Rice Starch
• Specialty Starch
