White Fiber™ is mechanically extracted from citrus fibrous pulp membranes, which has been used to replace phosphate for water-holding in processed meats.
During cooking, hot dogs usually shrink, which is also known as cooking loss. During heating, many food components are melted and dragged out of the food products. White Fiber™ improves the binding of emulsions in hot dogs as the result addition of reduced cooking loss.
MARINATING CHICKEN NECK
Marinating meat, poultry or seafood products sometimes can be a mess due to the very liquidy marinade. The addition of 2g/kg White Fiber™ to marinades proved to reduce tumble loss.