Innophos recently unveiled a new multi-faceted ingredient solution that helps food processors reduce processing time while improving the taste, texture, and appearance of bacon and other meat products. Innophos Optibalance™ 200, a specialty blend ingredient, was created to achieve peak flavor and appearance of bacon while also producing greater yield.
According to the Innophos website, “Optibalance™ 200 is a great way for processors to reduce ingredient costs while speeding up processing time and improving the throughput of pork-brined bacon and other meat products,” said Songwei Wu, Staff Scientist, Innophos, Inc. “As an alternative to STPP (sodium tripolyphosphate), Optibalance™ 200 allows processors to use fewer ingredients with improved results. We can increase the dissolving rate of the pork brine, which also means less equipment downtime to clean clogged injection equipment and improved safety.
Optibalance™ 200 offers good binding, color development, and texture improvement. It also delivers additional manufacturing advantages, including:
- FASTER PROCESSING TIME – more rapid dissolving rate and greater flexibility in the process, with no specific sequence of ingredients required
- HIGHER CAPACITY – reduces the formation of particulates in marinades, reducing clogs and downtime to clean injection equipment
- BETTER FUNCTIONALITY – improves dissolving performance
- LESS INGREDIENT USAGE – use up to 8% less Optibalance compared to STPP (sodium tripolyphosphate) for the same solution
Contact your Skidmore Representative to learn more about the many Innophos ingredients we handle.
