Flavex is a line of multi-functional hydrocolloid proteins which have been used by major meat manufacturers for over 30 years. They allow manufacturers to increase yield, reduce purge and improve mouthfeel in meat, poultry and seafood products. They are also useful in binding meat together such as in a formed chicken patty. They provide fat reduction and cholesterol reduction, thereby reducing calories as well.
Our patented technology provides a means of encapsulating oil, oleoresin, spice, color, food chemical ingredients or other chemicals and additives in a colloid gel matrix for use in a variety of food products.
We are committed to ensuring that our customers always receive a consistent high quality ingredient. That is why we have a HACCP system in place to regulate our manufacturing procedures to guarantee that you receive the purest USDA hydrocolloid and milk proteins.
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