The company's range of natural phosphate replacers, stabilisers and thickeners are ideal for seafood processing and fish ready meals and expand its existing Synergie and Ezimoist ingredients.
Ulrick & Short said its range of Ezimoist phosphate replacers, which were originally developed for meat processing, improve the texture and succulence of fish, including prawns and scampi. It also claimed they improved yields, while increasing shelf-life and retaining product moisture over multiple cooking cycles.
Complementing the Ezimoist range of ingredients, Ulrick & Short has also further developed its Synergie range of thickeners and stabilisers for seafood ready meals.
The Synergie range has been designed to replace modified starches, while adding functionality to enhance mouth-feel, texture and stability without any splitting.
Both hot and cold process tolerant, Synergie ingredients remain stable in pre-prepared dishes and ready meals and have been created for products including béchamel and butter sauce within ready meals such as fish pie.
Free from genetic modification, Ezimoist and Synergie are naturally derived from crops such as maize and tapioca and can be referred to with clean-label declarations such as cornflour.