SIMPLE AND NATURAL INGREDIENT SOLUTIONS

ON-TREND SOLUTIONS TO MEET GROWING HEALTH AND NUTRITION NEEDS

HELP OUR CUSTOMERS ADAPT TO MODERN CONSUMER TASTES AND HEALTHY LIFESTYLES

UNDERSTAND CHANGING NEEDS OF OUR CUSTOMERS

CLEAN AND FRIENDLY LABEL

MEATS

MEATS

Meat is a good source of easily digestible protein and contains essential amino acids which are vital for growth and maintenance of the body. Processing, to form sausages, patties, or dried meat, may cause changing on its appearance and nutrition value when compared to normal cooking processes.

We can deliver the succulent meat products plus all the functional, nutritional and labeling benefits that will make your products stand out. With our superior products, you can improve texture, control moisture, provide tender, juicy and delicious meat and meat analogues as your desire, replace fat or high cost product, and enhance freeze-thaw stability and shelf life.

Deliver the meat products that solve your challenges

Solve your challenges with superior solutions that provide:

  • Increase yield.
  • Manage moisture.
  • Create an eating experience and texture that satisfies.
  • Replace fat to improve nutritional value.

Find the meat applications to suit your customer preference

Product Extended shelf-life Freeze-Thaw stability Firmness Yield
CASSTEX 21 ••
CASSTEX 22 •••••
CASSTEX 31 •• •• ••• ••
CASSTEX 35 •• ••• •••
CASSTEX 51 •••• •••• ••• ••••
CASSTEX 52 ••••• ••••• •• •••••

CASSTEX 9 Product description: Native tapioca starch

  • ADHESIVE PROPERTIES
    Provide binding properties for meat products.
  • TEXTURIZER
    Create the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • FAT REPLACER
    Use as fat replacer to improve nutritional value.

Application Summary

CASSTEX 9
is suitable for the products need the stability during food processing and help to create your desirable texture of the product.

Typical Application Include

Meat ball and sausage:
CASSTEX 9: Improve texture and appearance, increasing yield and decreasing water syneresis during storage.

Usage Tips
May be use 5-20% CASSTEX 9 in meat analog recipe
  • FIRMNESS
  • DECREASE SYNERESIS

CASSTEX 13 Product description: Modified tapioca starch

  • ADHESIVE PROPERTIES
    Provide binding properties for meat products.
  • TEXTURIZER
    Create the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • IMPROVE WATER FREEZE THAW STABILITY
    Resist to freeze and thaw over multiple cycles.

Application Summary

CASSTEX 13
is suitable for the products that need stability during storage especially in cold or freeze condition and provide desirable texture of your products.

Typical Application Include

Marinade:
CASSTEX 13 provides tender, juicy texture by managing moisture in your meat products.

Usage Tips
May be use 3-5% CASSTEX 13 in marinade recipe
  • MAINTAIN MOISTURE

CASSTEX 21 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Create the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • FAT REPLACER
    Use as fat replacer to improve nutritional value.

Application Summary

CASSTEX 21
is suitable for the products that need stability during food processing and help to create your desirable texture of the product.

Typical Application Include

Meat ball and sausage:
CASSTEX 21: Improve texture and appearance, increasing yield and decreasing water syneresis during storage.

Usage Tips
CASSTEX 21 may be use 5-10% in meat ball or sausage recipe.
  • FIRMNESS

CASSTEX 22 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Create the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • FAT REPLACER
    Use as fat replacer to improve nutritional value.

Application Summary

CASSTEX 22 is suitable for the products that need stability during food processing and help to create your desirable texture of the product.

Typical Application Include

Meat ball and sausage: Application for CASSTEX 22 is improving texture and appearance, increasing yield and decreasing water syneresis during storage.

Usage Tips
CASSTEX 22 may be use 5-10% in meat ball or sausage recipe.
  • FIRMNESS

CASSTEX 31 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Create the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • IMPROVE WATER FREEZE THAW STABILITY
    Resist to freeze and thaw over multiple cycles.

Application Summary

CASSTEX® 31 is suitable for the products that need stability during cooking and storage especially in cold or freeze condition, help to provide desirable texture of your products.

Typical Application Include

Fish ball and sausage: Application for
CASSTEX 31is improving firmness texture of your products and decreasing water syneresis during storage thus enhance shelf life.
Meat in frozen dim sum:
CASSTEX 31helps to stabilize your product quality after defrosted or freezing and thawing over multiple cycles.

Usage Tips
CASSTEX 31 may be use 5-10% in fish ball and sausage recipe.
CASSTEX 31 can use as binder of meat in dim sum recipe depends on the texture requirements.
  • FREEZE/THAW-STABLE
  • FIRMNESS

CASSTEX 35 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Create the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • IMPROVE WATER FREEZE THAW STABILITY
    Resist to freeze and thaw over multiple cycles.

Application Summary

CASSTEX® 35
is Acelylated distarch phosphate (E 1414), suitable for the products that need stability during cooking and storage especially in cold or freeze condition, help to provide desirable texture of your products.

Typical Application Include

Fish ball and sausage: Application for CASSTEX® 35 is improving firmness texture of your products and decreasing water syneresis during storage thus enhance shelf life.

Meat in frozen dim sum:
CASSTEX® 35 helps to stabilize your product quality after defrosted or freezing and thawing over multiple cycles.

Usage Tips
CASSTEX® 35 may be use 5-10% in fish ball and sausage recipe.
CASSTEX® 35 in meat in dim sum recipe depends on the texture requirements.
  • FREEZE/THAW-STABLE
  • FIRMNESS

CASSTEX 39 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Create the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • IMPROVE WATER FREEZE THAW STABILITY
    Resist to freeze and thaw over multiple cycles.

Application Summary

CASSTEX 39
is suitable for the products that need stability during cooking and storage especially in cold or freeze condition, help to provide desirable texture of your products.

Typical Application Include

Fish ball and sausage: Application for
CASSTEX 39 is improving firmness texture of your products and decreasing water syneresis during storage thus enhance shelf life.
Meat in frozen dim sum:
CASSTEX 39 helps to stabilize your product quality after defrosted or freezing and thawing over multiple cycles.
Marinade:
CASSTEX 39 provides tender, juicy texture by managing moisture in your meat products.

Usage Tips
CASSTEX 39 may be use 5-10% in fish ball and sausage recipe.
  • DECREASE SYNERESIS
  • FIRMNESS

CASSTEX 42 Product description: Modified tapioca starch

  • ADHESIVE PROPERTIES
    Provide binding properties for meat products.
  • TEXTURIZER
    Create the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • IMPROVE WATER FREEZE THAW STABILITY
    Resist to freeze and thaw over multiple cycles.

Application Summary

CASSTEX 42
is suitable for the products that need stability during cooking and storage especially in cold or freeze condition, help to provide desirable texture of your products.

Typical Application Include

Marinade:
CASSTEX 42 provides tender, juicy texture by managing moisture in your meat products.

Usage Tips
May be use 3-5% CASSTEX 42 in marinade recipe
  • MAINTAIN MOISTURE

CASSTEX 51 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Create the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • IMPROVE WATER FREEZE THAW STABILITY
    Resist to freeze and thaw over multiple cycles.

Application Summary

CASSTEX 51
is suitable for the products that need an excellent stability during food processing and help to create your desirable texture of the product.

Typical Application Include

Meat ball and sausage: Application for
CASSTEX 51 is improving firmness texture of your products.

Meat analogues:
Decreasing water syneresis during storage thus enhance shelf life.

Usage Tips May be use 5-10% CASSTEX 51 in recipe
  • DECREASE SYNERESIS
  • FIRMNESS

CASSTEX 52 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Create the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • IMPROVE WATER FREEZE THAW STABILITY
    Resist to freeze and thaw over multiple cycles.

Application Summary

CASSTEX 52
is suitable for the products that need an excellent stability during food processing and help to create your desirable texture of the product.

Typical Application Include

Fish ball and sausage: Application for
CASSTEX 52 is improving firmness texture of your products and decreasing water syneresis during storage thus enhance shelf life.

Usage Tips
May be use 5-20% CASSTEX 52 in meat ball and sausage recipe
  • DECREASE SYNERESIS
  • FIRMNESS

CASSTEX 72 Product description: Modified tapioca starch

  • IMPROVE COOKING STABILITY
    Improve cooking stability under heat, acidic and high shear condition.
  • TEXTURIZER
    Create the desirable texture of your product.
  • DECREASE SYNERESIS DURING STORAGE
    Enhance the shelf life of your product in normal storage condition.
  • IMPROVE WATER FREEZE THAW STABILITY
    Resist to freeze and thaw over multiple cycles.

Application Summary

CASSTEX® 72 is suitable for the products that need excellent stability during food processing and help to create your desirable texture of the product.

Typical Application Include

Vegetarian Abalone (meat analog): Application for
CASSTEX 72 is improving firmness texture of your products and decreasing water syneresis during storage thus enhance shelf life.

Usage Tips
May be use 5-10% CASSTEX 72 in meat analog recipe
  • DECREASE SYNERESIS
  • FIRMNESS
Partner with us

Partner with us

With our deep manufacturing capability and product development expertise, we aspire to strengthen our existing partnerships and create new regional partners. Our company is committed to innovation and operational excellence.

Meet us at the upcoming events

17 - 19 March 2020

Food Ingredients China

SHANGHAI, CHINA
NATIONAL CONVENTION & EXHIBITION CENTER
BOOTH NO.61S02/61T03

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26 - 30 May 2020

Thaifex - World of food Asia

BANGKOK, THAILAND
IMPACT MUANG THONG THANI
HALL 10 BOOTH NO.RR27

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9 - 11 September 2020

FI ASIA INDONESIA

JAKARTA, INDONESIA
JAKARTA INTERNATIONAL EXPO
HALL A BOOTH NO. A-L38

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