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    TextureAid®: Meat Texturizer for Restructured Meat Products

    Our TextureAid® range of products is a hydrocolloid and SVP-based Meat Texturizer that aids in improved water holding capacity in ground meat products. This allows for a reduction of meat content without affecting the product quality.

    Benefits for Sheek Kebab

    TextureAid®allows for a reduction of meat by 16% in restructured meat products. This can lead to significant cost savings for meat product manufacturers.

    Benefits for Sausages

    TextureAid®can also be used to replace minced chicken meat with mechanically deboned meat (MDM) in sausages.

    How TextureAid® Works

    TextureAid® works by binding water molecules and forming a gel network. This network helps to retain water in the meat, which prevents it from drying out during cooking. TextureAid® also helps to improve the texture of the meat, making it more tender and juicy.

    If you have any questions about our TextureAid® range of products for restructured meat, please contact us. We would be happy to help you.

    Additional Information

    TextureAid® is a safe and effective product that has been approved for use by the FSSAI. Our TextureAid® range of product is a versatile product that can be used in a variety of meat products, including sheek kebabs, sausages, burger Patties, and meatballs. It is a great way for manufacturers to save money and improve the quality of their products.


    Product Range

    Products Nature of the product Function*
    TEXTUREAID® M Modified SVP based texturizer Improves binding and water holding capacity in restructured meat
    TEXTUREAID® MSK Modified SVP and Hydrocolloid based product Allows replacement of meat by 16% in restructured meat products

    *Please refer product data sheet for more details


    Get our complete product details and specs by filling the form below.