They are functional mixes or Tamix based on the use of Alginates and Calcium as gelling agents improving texture and appearance of foods.
Main advantages and benefits:
- Easy to use and prepare
- May be used in any type of industrial process
- Facilitates accurate portion control
- After binding, the product can be sliced, frozen and cooked without losing shape or texture.
- Allergen free
- Binds non-proteins products like fat, vegetables, fruit and other products.
We can re arm any kind of meat product (pork, beef, turkey, fish or chicken) at any shape and size.