Preguntas frecuentes

In meat products, why the hydrocolloids formed gel become weakening and purge in acidic environments?

Core Issue: Acid Stability. Most gums are stable between pH 4-7.

1. Choose the Right Gum: For acidic products, prioritize xanthan gum and gellan gum.

2. Process Adjustment: Acidify after stuffing/cooking and sterilization, avoiding prolonged heating of gums under acidic conditions.

3. Use Buffering Salts: Such as sodium citrate, to stabilize the system pH within the gum's tolerance range.