Cures, Phosphates & Brines
turkey (1)
Product Name
Futoppia CU series
Futoppia PH series
Futoppia BN series
Water-binding agents
Typical Application
Cooked / uncooked processed meat, eg salami, bacon, ham, pepperoni
Meats that tend to dry out when cooking –whole turkey, whole chicken, or pork roasts
Enhances juiciness
Increase water holding capacity
Flavor and color
Increase the moisture level in side of the meat