Sint Coll JP 96 is a high-functional protein specifically developed for brine-injected meat products. It is dispersible in liquid brines at low dosage and once injected into the meat, provides an exceptional water binding capacity combined with thermo-reversible gelling properties. It remains fluid throughout the injection process, minimizing the risk of gel formation and injector needle clogging. It is developing its gel structure only during cooking and cooling process. The result is superior brine retention, enhanced texture, elasticity and higher yield. In sliced applications, it also improves slice integrity and slicing performance.
Particularly suitable for cooked ham and other injected meat products, SINT Coll JP 96 delivers consistent processing performance, premium product quality, higher protein content and enhancing production efficiency.
