Do your meatballs shrink when cooked? Water retention and cooking loss
Cooking loss lowers yield and juiciness in meatballs, doner, sausages and chicken. The cause is found in the recipe and the process together, and so is the solution.
Four main causes of cooking loss
With too little solubilized protein, water and fat cannot be bound.
High fat or excess water weakens the emulsion.
Too much heat in the bowl cutter or during cooking breaks down the structure.
Meat quality that changes from batch to batch makes yield unstable.
What does each ingredient do?
The choice depends on your product, your process and your label target; they are often used together.
Water retention and emulsion
Increase the protein's capacity to bind water and fat.
Plant fibersClean-label water retention
Citrus and plant fibers hold water and support texture.
TexturizersBinding and fat retention
Reduce crumbling and fat release in meatballs and burgers.
EnzymesBinding pieces together
Transglutaminase binds pieces of meat to each other.
Highlights from the catalog
Side by side with your current recipe
- The control recipe and the trial recipe go through the same process.
- Cooking loss, texture and sensory properties are compared on the same criteria.
- The decision is based on the measured result; your recipe stays confidential.
Water retention and cooking loss
Why do meatballs shrink when cooked?
Heat makes the proteins contract, and the water and fat they can no longer hold are pushed out. Protein, the fat-to-water balance and cooking temperature determine this loss.
Can water retention be achieved without phosphates?
Yes, with citrus fiber, plant fibers and proteins. The result depends on the product type and is confirmed through trials.
How much can you reduce cooking loss?
It depends on the product and the process, which is why we run comparative trials against your current recipe.
What do we need to send for a sample?
Product information, main raw materials, process conditions and, if available, a control sample of your current product.
Let's reduce cooking loss together
Tell us about your product and your line, and we will prepare the right sample.