FIBRIMEX

A natural cold binding technology to form new cuts and slices into individual portions to bind beef, pork, fish and seafood proteins.

 

It is a plasma protein with two components, Fibrinogen and Thrombin, used to create a natural meat binding system.

 

The product is commonly applied in the meat, chicken, seafood and fish industries.

KEY BENEFITS

  • Natural meat binding agent system
  • Increase yield
  • Allergen free

 
 

  • Binds fat. For example: bacon wrapped portions
  • Maintains its tenderness
  • Controlled binding with precise portions

SUGGESTED APPLICATIONS

STORAGE INFORMATION

When stored in its original packaging at -18
degrees Celsius or less, a shelf life of at least 2 year after production date is guaranteed.

PACKAGING

  • PE bag: 4,4 lbs (2kg) 11 lbs (5kg)
  • The bags are packed in a cardboard box
  • The boxes are piled in 5 layers of 4 boxes on a one way plastic pallet of 39.4 in x 47,2 in

 

MAIN HEADQUARTERS

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Suite 1100.
Coral Gables, FL 33134

PHONE

Phone: (305) 460-9094
Fax: (305) 460-9096

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EMAIL

info@ingredientcorp.com