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Product Name: methyl cellulose

Model: SGA16m / MX

Features:

It has good stability and can be used for binding of raw meats. If it is used in meat roll, it can effectively eases dispersion.
It fits numerous types of applications, which can be used in the adhesion between lean meats, and also for the adhesion between fat, fascia, cortex and other parts.
As needed, the shredded meat can be integrated into the required shape. After being frozen immediately, the product can be cut into the required shapes and sizes .
It improves the yield, effectively prevent shrinkage in the cooking process, prevents purge, and maintain the original state of the product to the maximum extent.

Country of origin: USA

Main ingredient: methyl cellulose

Application: ham, reconstructed meat, lunchen meat, steak, reconstructed bacon, etc

Recommended dosage: 0.3% ~ 2% or as required

Usage: added directly or mixed in oil (to be added it half an hour before the end of tumbling process)

Shelf life: 3 years

Methyl Cellulose