Prom-M Ltd - functional blends, additives and conservants for meat processing, production of mayonnaise and emulsified foods
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EMCA IN functional plant proteins, developed especially for injection/tumbling

EMCA IN EMCA IN is a functional protein for injection/tumbling of meat products. The product has very good solubility and low viscosity, which prevent blockage of needles and facilitate the better penetration into the meat tissue. The protein is very well hydrated, which aids the functionality of the productу

  1. General recommendations for the preparation of brines with EMCA IN:
  2. Add water in a mixing tank with a stirrer present. Make sure the stirrer creates a vortex. Add salt and stir for 2 minutes
  3. Add phosphate and stir for 2 minutes
  4. Slowly add EMCA IN and stir for 5 - 10 minutes
  5. Add the other ingredients like dextrose and spices etc
  6. You should obtain a smooth homogenous mass, before injection
Typical formulation with a 30% addition of brine
Ingredient % % %
    In product In brine
Muscle tissue 100 76,9  
Brine 30    
Water   19,6 84,8
EMCA IN   1,5 6,5
Sodium-tripolyphosphate   0,4 1,7
Salt   0,6 2,6
Dextrose   0,6 2,6
Flavouring components   0,4 1,4
  130 100 100
Ingredients for:
Meat Processing
Mayonnaise
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