Prosur PHR

Identification & Functionality

Food Ingredients Functions

Flavor Enhancer

Ingredients

Yeast, Citrus Puree

Technologies

Food Ingredients

Product Families

Food Ingredients — Taste & Flavor

Flavor Enhancers

Features & Benefits

Labeling Claims

Allergen-free,

Clean Label,

Natural,

Non-GMO

Food Ingredients Features

Enhanced Juiciness,

Improved Meat Tenderness,

Improved Texture,

Improved Water Retention,

Improved Yield

Key Highlights

• Increased yield.
• Improved juiciness and tenderness.
• Improved sliceability and texture.
• Faster brine pick-up & purge reduction.
• Highlight the savory flavor.
• Clear and honest labeling.
• Eliminates soluble phosphorus from the discharge water.
• High return on investment.
• Great performance in low-sodium products.
• All-natural, allergen-free, non-GMO.

How Does PHR Work

Thanks to its powerful (and natural) yeast and citrus extracts, PHR reverses the rigor mortis process by opening up and relaxing the myofibrillar proteins. In other words, PHR boosts the water retention of your meat in a natural way. As an added benefit, PHR improves the savory flavor of meat and poultry.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Convenience Foods,

Meat, Poultry & Seafood,

Savory & Culinary

Food & Nutrition Applications

Burgers & Patty,

Food Seasonings,

Meatballs,

Processed Meat Products,

Sausage

Applications

• Direct addition in fresh ground meats like sausages, burger patties, and meatballs.
• Easy addition to all brines for injection without clogging injection needles.
• Brines for tumbling of cooked products like ham, chicken, and roast beef.
• Seasoning blends – PHR is nonhygroscopic and mixes perfectly with seasoning.