CRANBURY, NJ. — Innophos, Inc. launched Optibalance 200 to help food processors reduce processing time while improving the taste, texture and appearance of bacon and other meat products.
The specialty blend may serve as an alternative to sodium tripolyphosphate (STPP). It offers strong binding, color development and texture improvement properties, according to the company.
“Optibalance 200 is a great way for processors to reduce ingredient costs while speeding up processing time and improving throughput of pork-brined bacon and other meat products,” said Songwei Wu, staff scientist at Innophos. “Optibalance 200 allows processors to use less 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.”
