Pump up meat moisture
Claiming to have no artificial chemical components and being free from genetic modification, Ulrick & Short's Ezimoist range of phosphate replacers can be used as brine solutions in cooked and cured meats in either injected or tumbled products, and whole muscle or reformed meat products.
The complex functionalities of original phosphates, such as maintaining yields and moisture through various cooking cycles, can often be difficult to replicate. Ulrick & Short claims to have formulated the ingredient specifically to match the functions of the original phosphate.
The Ezimoist range is designed to maintain the consistency, texture and taste of meats that go through harsh processing conditions, where these vital properties are often lost.
Derived from both tapioca and maize, Ezimoist comes with a clean product label declaration and can help to extend merchandise appearance due to its ability to enhance and retain succulence in meats such as burgers, sausages and hams.
Contact: Ulrick & Short
