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JUICYWHC is built around controlled hydration chemistry and matrix stabilization, using targeted functionality that improves water distribution, water immobilization, and structure integrity during mixing, forming, and cooking. In fiber-rich and high-moisture systems, JUICYWHC helps manage NSP/fiber water-binding behavior and supports a more stable protein–water network, resulting in a juicier bite and more consistent performance across batches.
Product Form
Free-flowing powder
Packaging
1 kg • 5 kg • 25 kg (industrial packs)
(JUICYWHC is commonly used alongside binding systems when both structure + juiciness are required.)
Burgers & patties • Nuggets • Kebab/mince • Plant-based seafood (cakes/sticks/chunks) • High-fiber analogues • Products requiring reduced purge and improved juiciness
0.10–0.50% on total mix
(Exact dosage depends on protein type, hydration level, fiber load, fat system, and cooking method.)
It is used to improve juiciness and water-holding capacity (WHC) in plant-based burgers, nuggets, mince, and seafood analogues, reducing dryness and purge.
WHC is the ability of the protein/fiber matrix to hold water during storage and cooking. Higher WHC reduces purge and improves cooked juiciness.
By improving water distribution and immobilization, it reduces free water release that causes syneresis/purge during chilling.
Yes. Better water retention supports lower cook-loss and improved yield, especially in high-moisture products.
Yes—fiber-rich systems often need hydration control. JUICYWHC helps manage water binding for better processing and texture.
Add during the hydration/mixing step, so it can distribute evenly and stabilize water in the matrix.
It primarily improves juiciness and mouthfeel. Texture may feel more tender due to better hydration; for higher firmness, combine with a binding system.
Yes. Combining binding + WHC is common to achieve both structure and juiciness.
It can improve freeze–thaw tolerance by reducing water separation, but results depend on the formulation. Trials are recommended.