Reduce your formulation costs without sacrificing quality. Solutions for water binding and structure optimization.
every gram counts.
Variants: Chicken (IF/EM) and pork (IF/4C). Benefit: Increase the protein content and improve the emulsion stability of sausages and nuggets. Our highly functional proteins bind water and fat, stabilize the sausage meat and reduce weight loss.
White corn: Optimizes the structure in burgers and fillings. Gluten-free, easily digestible and neutral in taste. Yellow pea (pea protein): The sustainable alternative. Excellent for hybrid or vegan products, provides firmness and a meat-like bite.
(Kappa/Iota/Lambda): Formation of thermoreversible gels for cooked ham. Guarantee perfect slicing strength (slicing) without waste and a premium texture.
Alkaline injection systems to break down the muscle fiber. The result: maximum water binding capacity (WBK/WHC) and superior juiciness after cooking.
Specific additives to eliminate critical pathogens in ready-to-eat lines. Protect your brand from product recalls.
Extend shelf life on the shelf. Maintain freshness and color without affecting the taste profile.
MAK-INGREDIENTES offers a technical portfolio with just one goal: margin optimization. From water binding in cooked ham to stretching with highly functional animal and vegetable proteins. We don't just deliver ingredients, we deliver profitability.
