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.