Catalina Food Solutions

Texturizing agents

Natural Texture

Natural Ingredients

In order to develop our range of natural texturizers, the different sources of natural substances have been thoroughly studied so as to develop synergistic blends which in hindsight naturally provide a natural texture.

Catalina’s scientific team, has studied the different functionalities of soluble and insoluble vegetable fibers, the different vegetable and animal proteins as well as of various starches to acquire natural solutions that provide the desired texture to a wide variety of foods. Whether it may be the need of a firm, spreadable or creamy texture as well as others.

Benefits

Natural Solutions
APPLICATION ADVANTAGES PRODUCT

MINCED MEAT

HAMBURGER

MEAT BALLS

SAUSAGES

Natural meat structure
Avoid compactation
Open texture
Juice retention

Firm texture
Easy forming
Lower Shrinkage after cooking
Juice retention
Meaty bite

Mass extension
Higher Yields
Firm texture
Easy forming
Lower Shrinkage after cooking
Meaty bite
FIBERSAN-901






BINDERSAN-740




EXTENSAN-540

NUGGETS

Easy Forming
Higher yields
Lower Shrinkage after cooking
Meaty bite

BINDERSAN-740

MEAT FILLINGS

Strong binding
Purge reduction
Juicy texture

EXTENSAN-540

SEEHK KEBAB

Firm texture
Easy forming
Juice retention

BINDERSAN-740

DONER KEBAB

Holds structure
Easy forming
Juice retention

BINDERSAN-740

MEAT EMULSIONS

Emulsion stabilization
Improved texture
Firmer bite
Purge reduction
Higher yields

GELSAN-3552

COOKED HAM

Higher yields
Lower purge
Improved sliceability
Reduces syneresis

GELSAN-3552

TOPPINGS

Outstanding stability
Purge reduction
Juicy texture

GELSAN-5429

REFORMED BACON

Purge reduction
Strong binding
Higher yields

GELSAN-729

PEPPERONI

SALAMI

SALCHICHON

CHORIZO

Improved yields
Strong binding
Improved sliceability

LISAN-9940

SAUCES

Emulsion stabilization
Improved texture

GELSAN-9352

MARINADES

Emulsion stabilization
Improved texture

GELSAN-1152

APPLICATION

MINCED MEAT

HAMBURGER

MEAT BALLS

SAUSAGES

ADVANTAGES

Natural meat structure Avoid compactation Open texture Juice retention

Firm texture Easy forming Lower Shrinkage after cooking Juice retention Meaty bite

Mass extension Higher Yields Firm texture Easy forming Lower Shrinkage after cooking Meaty bite

PRODUCT

FIBERSAN-901 

BINDERSAN-740

FIBERSAN-901 

NUGGETS

Formado fácil
Mejora rendimientos
Menor retracción al cocinado

BINDERSAN-740

RELLENOS

Potente ligazón
Reducción de mermas
Textura jugosa

EXTENSAN-540

SEEHK KEBAB

Textura firme
Formado fácil
Retención de jugos

EXTENSAN-540

DONER KEBAB

Textura firme
Formado fácil
Retención de jugos

EXTENSAN-540

PASTAS FINAS

Estabilización emulsiones
Mejora de textura
Mordida firme
Reducción de mermas
Mejora rendimientos

GELSAN-3552

JAMÓN COCIDO

Mejora rendimientos
Reducción de mermas
Mejora loncheado
Reducción sinéresis

GELSAN-3552

TOPPINGS

Gran estabilidad
Reducción de mermas
Textura jugosa

GELSAN-5429

BACON REESTRUCTURADO

Reducción de mermas
Potente unión
Mejora rendimientos

GELSAN-729

SALCHICHÓN

CHORIZO

PEPPERONI

SALAMI

Mejora rendimientos
Mejora ligado
Mejora loncheado

LISAN-9940

SALSAS

Estabilización emulsiones
Mejora textura

GELSAN-9352

MARINADOS

Estabilización emulsiones
Mejora textura

GELSAN-1152

Natural solutions for the challenges of the future.