Category Overview
Functional Ingredients for Yield, Texture & Stability
The economics of meat processing are driven by water retention, protein functionality and process control. Ravelin supplies a complete portfolio of phosphates, binders, antioxidants and protein systems engineered for industrial meat producers.
From sausages and bacon to restructured meats and marinated products, our solutions optimize cook yield, slice integrity, and shelf life — while supporting cure development and color stability.
Product Range
Complete Meat Processing Portfolio
| Product | Function | Primary Use |
|---|---|---|
| Sodium Tripolyphosphate (STPP) | Water binding, pH adjustment | Whole-muscle injection, sausage, seafood |
| Sodium Hexametaphosphate (SHMP) | Sequestrant, dispersant | Processed meat, dairy meat hybrids |
| Sodium Acid Pyrophosphate (SAPP) | Color stability, acidulant | Cured meats, hams, frankfurters |
| Tetrasodium Pyrophosphate (TSPP) | Emulsification, pH | Sausages, emulsified meat |
| Sodium Erythorbate | Cure accelerator, antioxidant | Cured meats, bacon, ham |
| Sodium Ascorbate | Cure accelerator | Cured meats, color development |
| Sodium Lactate / Potassium Lactate | Shelf-life, flavor | RTE meats, sausages, marinades |
| Sodium Diacetate | Antimicrobial, flavor | Deli meats, processed meats |
| Isolated Soy Protein | Binder, fat replacement | Sausages, patties, restructured meat |
| Konjac Gum | Binding, water holding | Sausages, plant-based meat |
| Sodium Alginate | Calcium-bound binders | Restructured meat, seafood |
| Carrageenan | Brine retention, slice integrity | Hams, deli meats, poultry |
| Cure Salt Blends | Sodium nitrite/nitrate systems | Cured meats, bacon, ham |
| Custom Meat Binder Systems | Application-specific blends | Sausages, restructured meats, marinades |
Applications
Engineered for Every Meat Sub-Sector
Sausages
Emulsion stability, slice integrity, bite quality.
Bacon & Cured
Cure development, color stability, yield.
Whole Muscle
Injection, marination, water retention.
Seafood
Glaze stability, moisture retention, freshness.