standardized portions
l add a high value
l boost the production rate
For Fish (surimi, fish fillet, fish ball, fish cake, fish tofu, kamaboko, etc)
l improve texture, increase elasticity
l increase firmness and viscosity
l good thermo-stability and liquid retention
l no need to add phosphate/salt or to heat/ freeze for binding
l prevent splitting of products and improve slicing
For Dairy (cheese, yoghurt, etc)
l reduce the addition of solids, such as skim milk powder, proteins.
l improve stab