News Articles Tagged: Food Binding

Why Methyl Cellulose is a Top Choice for Meat and Poultry Processing

Explore the key benefits of using Methyl Cellulose (MC) in meat and poultry processing, from binding and texture improvement to moisture retention.

Natamycin vs. Other Antifungals: A Comparative Advantage

An in-depth comparison of Natamycin with other antifungal agents, highlighting its unique advantages in food preservation and therapeutic applications.

The Science Behind Meat Bonding: How Transglutaminase Enhances Meat Products

Delve into the scientific principles of Transglutaminase (TG) enzyme in meat processing, focusing on its ability to improve texture, binding, and overall quality of meat products.

The Binding Power of Microcrystalline Cellulose: Applications and Advantages

Explore the essential binding properties of Microcrystalline Cellulose (MCC) and its diverse applications in pharmaceutical and food industries, featuring insights from NINGBO INNO PHARMCHEM CO.,LTD.