MAK Ingredientes
Custom brines and functional additives.
Description
Functional ingredients for maximum water retention, stability and yield, the "ingredient" pillar of the MAKU performance triangle (Machine + Ingredient + Service).
From carrageenans and animal proteins to vegetable texturizers and standardized phosphates, MAK-INGREDIENTES maximizes juiciness and reduces weight loss.
| Line | Variants | Function |
|---|---|---|
| MAK Carrageenan | Kappa / Iota / Lambda | Thermoreversible gels for cooked ham; perfect slicing firmness |
| Animal proteins | Chicken (IF/EM), Pork (IF/4C) | Increases protein, stabilizes emulsion (sausages/nuggets), binds water and fat |
| Vegetable texturizers | White corn, Yellow pea (pea protein) | Structure in burgers/fillings; gluten-free; sustainable hybrid/vegan alternative |
| Standardized phosphates | - | Alkaline injection systems to open the muscle fiber → max. WHC |
Advantages
- Maximum water-holding capacity (WHC) and juiciness
- More stable emulsions, less weight loss
- Perfect slicing firmness without waste
- Vegetable alternatives for hybrid/vegan products
Options
- Combination with MAK-FLAVORS / MAK-ADOBOS
MAKU Meat Tec
Leinenbrink 10, 33824 Werther (Westf.), Germany
