Phosphate Replacement
Additives
Information
When you dissolve TENDERSAN in water, negatively charged molecules are formed and they interact with negatively charged myofibrillar muscle proteins,
increasing the interfibrillar space, opening the
structure and allowing the entrance of the brine into those spaces.
This improves the fixation of the juice and avoids
the collapse of the muscular structure. The
product gets more tender and juicy after cooking.
TendersanCL does not provoque the fibrillar
reticulation, which enables meat structure to
keep its natural properties.
