Good day everyone,
Our higher management has brought to our QC department's attention that we are interested in using something called Corbion glaze (please find the link below). I personally have never heard of this, but their website and what our management says is it extends shelf life ( we plan on doing a shelf life study prior to using this of course). I just wanted to reach out and see if any one on here has worked with/heard of Corbion before. If so:
- When in the process is the Corbion glaze applied?
- What is the temperature of the glaze when applied?
- Is the glaze used for seafood the same that is used for other proteins? If not how is it different?
Your help is greatly appreciated! For reference, we are a seafood processor who deals mostly with raw shrimp but also does fish and breaded products. I believe this is intended for the raw shrimp however.
Best,
Shrimper