Metal bowl with raw meat, carrot, apple, eggs, potato.

PetShure® Structuring & Forming

Transform small protein components of both animal and plant origin into solid forms that resemble high-value, whole muscle meat with PetShure Structuring & Forming Technologies. Leveraging Balchem®’s expertise in ingredient encapsulation, PetShure Structuring & Forming Technologies offer greater process flexibility and control.

The system consists of two parts, sodium alginate and calcium lactate. Alginate produces a thermo-irreversible gel in the presence of calcium which forms and binds small protein components into a singular shape. Microencapsulated calcium lactate offers a consistent and controlled bond with sodium alginate for reliable processing.

With PetShure Structuring & Forming Technologies, you can transform protein components into high-quality, high-value solid meat products that handle and process just like whole muscle meat.

PetShure logo: geometric design with text underneath.

Key Advantages of Structure & Forming

With PetShure Structuring & Forming Technologies, you can transform protein components into high-quality, high-value solid meat products that handle and process just like whole muscle meat.

  • Mimics the performance of whole muscle cuts during both processing and cooking, ensuring a consistent texture and quality that meets consumer expectations.
  • Offers precise control over timing and processing rates, allowing for greater flexibility and efficiency in production workflows.
  • Versatile in its application, it can be used effectively with both animal and plant-based proteins, making it an ideal solution for a wide range of product types and dietary preferences.

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