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Sausage

effectively boosts firmness, elasticity, water-holding capacity, and high thermal resistance

Sausage is the world’s most popular processed meat. Most of the sausage is the meat emulsion type. Sausage manufacturers will be challenged to stabilize the emulsion of the meat while the texture has to meet the standard. With the modified starch mixed in the product, the emulsion of the sausage is able to stabilize and the texture of the product will be improved as well.

Key Functions:

  • Texture improvement
  • Emulsion stability improvement
  • Excellent stability under storage condition

Product Series:


Starch Application

Banpong has innovated the ultimate performance of
Modified Tapioca Starch Solutions to deliver the superiority of your product


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