ESMoSPHERETM
Case Studies
TM & © 2006 - 2007, ESMo Technologies Pte. Ltd. (Co. Reg. No. 200303657E) All Rights Reserved.
1.
Improve water retention in food
Improve water retention in food
2.
Reduce freeze burns in frozen food that will cause quality damage
Reduce freeze burns in frozen food that will cause quality damage
W/O ESMoSPHERETM
With ESMoSPHERETM
Severe freeze burns
and discoloration
and discoloration
With ESMoSPHERETM
W/O ESMoSPHERETM
Live catch fishes stored in freezer @ -20 deg. C for 4 days
Salmon sashimi stored in chiller @ 0 ~ 4 deg. C for 5 days
3.
Slow down oxidation and also blood drip loss
Slow down oxidation and also blood drip loss
With ESMoSPHERETM
W/O ESMoSPHERETM
Fresh beef cubes stored in chiller @ 2 ~ 6 deg. C for 3 days
Fresh prawns packed and stored in chiller @ 2 ~ 6 deg. C for 3 days
After 3 days, prawns head turned darker. Body turned reddish & drier
Dozens of case studies have been conducted on numerous kinds of seafood and meat products.
The results are consistently positive in all sensory judgement; from appearance, feel, smell and even on taste after cooking !!
TRY ONE NOW & BE CONVINCED !!
The results are consistently positive in all sensory judgement; from appearance, feel, smell and even on taste after cooking !!
TRY ONE NOW & BE CONVINCED !!
4.
Slow down oxidation de-hydration
Slow down oxidation de-hydration
With ESMoSPHERETM
W/O ESMoSPHERETM
beef meat retains color
less blood drip loss