Functional, low-viscosity, low-salt brine

Abstract

A treatment solution for a food product may include water, salt and a crushed substrate of the food product being treated. The water, the salt and the food substrate are emulsified together to define an emulsified treatment solution and the protein of the crushed substrate is activated to bind the water to the food product when treated with the treatment solution. The treatment solution maintains a substantially constant viscosity after emulsification.