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.