Processed meat & Surimi Products
CPI STARCH provides excellent water absorption to productively retain moisture, enhance taste, as well as extending the shelf life of meat and surimi products. We are more than happy to customize the formulas of our modified tapioca starches to best match your application which will help you lower costs and increase production yields.
Key
Function
Increased % production yield (retain moisture & reduce cooking loss)
Improve texture quality (Texturizer)
Improve quantity (Filler)
Prolong shelf life: Maintain appearance and stable texture as storage condition
Application
Recommended products
Marinated: Pattie, Steak, Ham, Kebab
CPI 20-01/02
Chilled: Sausage, Meatballs, Hot pot products
CPI 12-01, CPI 14-01/ 02, CPI 22-01/ 02
Crab stick, Fish balls, fish cakes (Surimi)
CPI 20-02, CPI 14-01/ 02, CPI 22-01/ 02
Retorted sausage, Retorted meat products
CPI 14-02/ 03, CPI 22-02/ 03
