Emulsifier for meats and fats. Shrinkage Reducer Bernecol is a composition of phosphates, which have a direct effect on fats and meat albumin. It significantly dilates the albumen cells, increases the volume of the initial mass, ensures perfect binding, helps to preserve the natural juices of the meat and allows the dough to completely absorb all the water that is added.

Composition

• Neutral sodium pyrophosphate.
• Sodium Tripolyphosphate.
• Potassium metaphosphate.
• Sodium hexametaphosphate.
• Sodium pyrophosphate.

Uses

• Significantly dilates the albumin cells.
• The volume of the initial mass increases.
• Ensures perfect binding.
• Helps to preserve the natural juices of the meat.
• It allows the complete absorption, by the mass, of the totality of the water that is added.