Safecore phosphate-free products(Fish Specific)

1. Replace Phosphates.
2. Safer and More Effective Than Phosphates.
3. Preserve the Original Flavor of the meat.

This technology has been granted a U.S. invention patent in March 2020 (US Patent No: US 10,602,761, B2) and is ahead of the international level.

Safer
1.The raw materials are a combination of organic acid salts, inorganic acid salts, sugar alcohols and oligosaccharides.
2.The dosage is small and will not mask the original flavor of the meat.
3.Provides an elastic taste even under low salt conditions (0.6%);
4.Raw materials are safe for human body.

Better Performance
1.In high-temperature and low-temperature fish products, the gel strength of the fish produced is superior to that of compound phosphates, with more natural elasticity and crispness.
2.Maintains a more natural color in processed fish products;
3.In processed fish products, prevents water loss during repeated freezing and thawing and reduces shrinkage during heating;

Fried Cod Nuggets Treatment Effects of Safecore
1.Preserves the original flavor of the fish, without water loss during thawing.
2.Does not change during frozen storage and can maintain a good texture even after secondary heating.
3.Keeps the color, flavor, and texture of the cod nuggets unchanged during long-term freezing.

Safecore phosphate-free products(Beef Specific)

1. Replace Phosphates.
2. Safer and More Effective Than Phosphates.
3. Preserve the Original Flavor of the Beef.

This technology has been granted a U.S. invention patent in March 2020 (US Patent No: US 10,602,761, B2) and is ahead of the international level.

Safer
1.The raw materials are a combination of organic acid salts, inorganic acid salts, sugar alcohols and oligosaccharides.
2.The dosage is small and will not mask the original flavor of the beef.
3.Provides an elastic taste even under low salt conditions (0.6%);
4.Raw materials are safe for human body.

Better Performance
1.In high-temperature and low-temperature beef products, the gel strength of the beef produced is superior to that of compound phosphates, with more natural elasticity and crispness.
2.Maintains a more natural color in processed beef products;
3.In processed beef products, prevents water loss during repeated freezing and thawing and reduces shrinkage during heating;
4.In processed beef products, maintains elasticity even after repeated freezing and reheating.

Beef - Treatment Effects of Safecore
1.Maintains the unique rich beef flavor of the beef.
2.Maintains elasticity and crispness even after long- term freezing;
3.Remains firm and elastic, both when hot or cold;
4.Retains the natural red color of beef;
5.Solves the problem of blackening during secondary processing.

Safecore phosphate-free products(Pork Specific)

1. Replace Phosphates.
2. Safer and More Effective Than Phosphates.
3. Preserve the Original Flavor of the Meat.

This technology has been granted a U.S. invention patent in March 2020 (US Patent No: US 10,602,761, B2) and is ahead of the international level.

Safer
1.The raw materials are a combination of organic acid salts, inorganic acid salts, sugar alcohols and oligosaccharides.
2.The dosage is small and will not mask the original flavor of the meat.
3.Provides an elastic taste even under low salt conditions (0.6%);
4.Raw materials are safe for human body.

Better Performance
1.In high-temperature and low-temperature meat products, the gel strength of the pork produced is superior to that of compound phosphates, with more natural elasticity and crispness.
2.Maintains a more natural color in processed pork products;
3.In processed pork products, prevents water loss during repeated freezing and thawing and reduces shrinkage during heating;
4.In processed pork products, maintains elasticity even after repeated freezing and reheating.

Pork - Treatment Effects of Safecore
1.Preserves the natural meat flavor and prevents water loss during thawing;
2.Maintains taste even after long-term freezing and repeated heating;
3.Keeps color, flavor and taste consistent of meat after long-term freezing.

Safecore phosphate-free products(Chicken Specific)

1. Replace Phosphates.
2. Safer and More Effective Than Phosphates.
3. Preserve the Original Flavor of the Chicken.

This technology has been granted a U.S. invention patent in March 2020 (US Patent No: US 10,602,761, B2) and is ahead of the international level.

Safer
1.The raw materials are a combination of organic acid salts, inorganic acid salts, sugar alcohols and oligosaccharides.
2.The dosage is small and will not mask the original flavor of the chicken.
3.Provides an elastic taste even under low salt conditions (0.6%);
4.Raw materials are safe for human body.

Better Performance
1.In high-temperature and low-temperature chicken products, the gel strength of the chicken produced is superior to that of compound phosphates, with more natural elasticity and crispness.
2.Maintains a more natural color in processed chicken products;
3.In processed chicken products, prevents water loss during repeated freezing and thawing and reduces shrinkage during heating;
4.In processed chicken products, maintains elasticity even after repeated freezing and reheating.

Chicken - Treatment Effects of Safecore
1.Preserves the natural fresh and sweet taste of the chicken, without water loss during thawing.
2.Has a high fullness after frying and a chewy texture.
3.The chicken still have a chewy texture when eaten cold.

Safecore phosphate-free products(Shrimp meat Specific)

1. Replace Phosphates.
2. Safer and More Effective Than Phosphates.
3. Preserve the Original Flavor of the meat.

This technology has been granted a U.S. invention patent in March 2020 (US Patent No: US 10,602,761, B2) and is ahead of the international level.

Safer
1.The raw materials are a combination of organic acid salts, inorganic acid salts, sugar alcohols and oligosaccharides.
2.The dosage is small and will not mask the original flavor of the meat.
3.Provides an elastic taste even under low salt conditions (0.6%);
4.Raw materials are safe for human body.

Better Performance
1.In high-temperature and low-temperature shrimp meat products, the gel strength of the shrimp meat produced is superior to that of compound phosphates, with more natural elasticity and crispness.
2.Maintains a more natural color in processed shrimp meat products;
3.In processed shrimp meat products, prevents water loss during repeated freezing and thawing and reduces shrinkage during heating;
4.In processed shrimp meat products, maintains elasticity even after repeated freezing and reheating.

Shrimp meat-Treatment Effects of Safecore

1.Frozen shrimp meat has the unique fresh and sweet taste of fresh shrimp meat.
2.Increases the yield and prevents water loss during thawing;
3.Maintains a good appearance fullness when heated;
4.Maintains elasticity and crispness even after repeated heating;
Application Significance
Greatly improves the commercial value of shrimp meat dishes.