Benefits of ACTIVA® FEW
Can replace salt in meat systems that extract protein for producing protein network during cooking.
With lower optimized dosage, ACTIVA® FEW can be effectively used for cost down.
Enhances texture in most applications like sausage, ham, salami, etc.
Creates a protein network which allows to reduce or remove stabilizers.
This product is ideal for all products which include proteins, including emulsified & fermented sausages,