Enzymatic Salmon Hydrolysate

Liquid enzymatic hydrolysate (21% solids), made exclusively from fresh salmon viscera, excluding skin, bones, and heads. It is pasteurized and stabilized with organic acids and may contain natural or synthetic antioxidants commonly used in the industry.

PROPERTIES

Emulsifying properties: These are directly related to surface properties; that is, to the extent to which the hydrolyzed compound effectively reduces the interfacial tension between hydrophobic and hydrolytic components in food products (dos Santos et al., 2011).

Foaming properties: The transport, penetration and rearrangement of molecules at the air-water interface determine the foaming properties (Elavarasan et al., 2014).

Water holding capacity: The presence of glutamic and aspartic acids with polar side chains in rainbow trout hydrolysate allows for a substantial water holding capacity (Taheriet al., 2013)

Fat-binding capacity: Fat absorption is primarily due to the physical entrapment of oil; therefore, higher apparent protein density is associated with greater fat absorption (Tanuja et al., 2012).