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Free-flowing powder (functional system)
Packaging
1 kg • 5 kg • 25 kg (industrial packs)
(WHC MAX is often used with binding systems for best structure + juiciness + reheat stability.)
Frozen burgers & patties • Nuggets • Kebab/mince • QSR reheated products • Long distribution packaged analogues • Plant-based seafood (cakes/sticks/chunks)
0.20–0.70% on total mix
(Exact dosage depends on protein type, water level, freezing cycle severity, distribution time, and reheating method.)
It is used to improve moisture retention and reheat eating quality in frozen and long distribution plant-based products, reducing dryness and purge.
JUICYWHC focuses on improving juiciness and WHC in general production. WHC MAX is designed for harsher conditions—freeze–thaw, long distribution, and reheating stability.
Yes. It helps maintain moisture through storage and thermal cycling, improving juiciness and bite after reheating.
Yes. By improving water immobilization, it reduces free water release that causes purge during storage and thawing.
Yes. Better moisture retention supports improved yield and reduced cook-loss variability.
Add during the hydration/mixing step to allow uniform distribution and stable water binding.
Yes. Combining binding + WHC often gives the best balance of structure + juiciness + cook stability.
It typically improves tenderness and mouthfeel by retaining moisture. Overdosing can make bite feel too soft—trials are recommended.
Yes—performance depends on protein blend and formulation. Trials help optimize for your base.
Measure purge %, freeze–thaw loss, cook-loss %, yield, and sensory juiciness after reheating (grill/oven/air-fry) across shelf life.