Meat Product Stabilizer

Yas Sepidvash Company offers a practical range of products designed to create and improve texture in meat products within cutter, tumbler, and injection systems.
The stabilizers consist of blended hydrocolloid codes that play a key role in gel structure strengthening.
In addition, they provide several significant benefits, such as:

• Moisture retention
• Emulsion stability
• Improved texture and shape
• Reduction of cooking or defrosting weight loss
• Prevention of shrinkage

Campus Gel K EM

This code represents one of the high-potential products developed by Campus Italy. As a blended hydrocolloid, it performs effectively in cutter and tumbler systems. Owing to the optimal presence of various hydrocolloids, it demonstrates excellent efficacy in enhancing product texture.

Super Fiber Plus

The primary purpose of using single or combined fibers in the meat processing industry is to increase water-holding capacity (WHC).
Fiber acts like a sponge, preventing water loss in sausages, cold cuts, and burgers.
Campus Italy, leveraging advanced global expertise, offers blended fibers (including wheat, barley, citrus, bamboo, and soy) to ensure maximum efficiency in cutter and tumbler systems.

Super Fiber Micro

Considering the needle size of injection systems commonly used in the meat industry, there was a need for a specific fiber code designed not to interfere with solubility performance.
Campus Italy developed and produced this specialized fiber to ensure optimal functionality in injection systems.