A manufacturer of shoulder ham was working with a complex brine formulation that included native potato starch, soy protein isolate, carrageenan and phosphate to achieve the required water retention and texture in a 90% injection-level product. The label was long, the formulation was difficult to optimise and the soy protein isolate required an unwantedallergen declaration on the label.

By replacing native potato starch, soy protein isolate and reducing carrageenan with PerfectaBIND^® C, the manufacturer streamlined the brine to a significantly simpler composition while maintaining equivalent water retention and texture performance. PerfectaBIND^® C’s water binding capacity in salt matrices is substantially higher than native potato starch. This allowed it to carry the functional load that previously required multiple ingredients. PerfectaBIND^® C delivered a high-quality product, a more predictable production process and removed the allergen declaration from the label.