All in All internal invisible barrier (INTVISIBAR) system
January 26
10:48
2014
All in All internal invisible barrier system (INTVISIBAR) comprises the latest in surface active control for the minimisation of moisture migration between both bread and meat layers in cooked and raw burger systems. It was also found during accelerated shelf life trials to increase the shelf life of the burger by up to 20% in accelerated shelf life trials.
The INTVISIBAR system comes as a powder which is mixed into the meat during processing and uses the internal structure of the burger to bind and release water in a controlled manner to ensure the quality of the meat as well as the freshness of the bun.
Results
Conclusion
While all trials have been performed under accelerated conditions the results above prove the effectiveness of the AIA INTVISIBAR in burger systems
AIA INTVISIBAR system delivers:
- •Reduced moisture migration between burger and bun
- •Maintains the moisture balance between both burger and bun over life
- •Increased antimicrobial shelf life
- •Possible increased product yields due to a reduction in moisture loss during processing
For more information, contact Daniel Hickey:
Email: dhickey@allinall.ie
Tel: (+353) 016263957
Tel: (+353) 016263957
