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.