FUNCTIONAL BRINE, WITH LOW VISCOSITY AND LOW SALT CONTENT

Abstract

The present invention relates to a treatment solution for a food product, comprising: water; salt; a ground substrate of the food product being treated; and wherein, when the water, salt, and ground substrate are emulsified together to define an emulsified treatment solution, the protein in the ground substrate is activated to bind the water to the food product when treated with the treatment solution, and wherein the treatment solution maintains a substantially constant viscosity after emulsification. The invention also relates to a method for employing said solution.