Hello, can you do it? But if the meat is too liquid There will be a higher chance that the formula will separate the layers. Members may test at 0.5% first if it is found that when left for a long time, there is a separation May consider adjusting in small increments such as 0.6%, 0.7% until it is found that the formula is stable enough But from the formula that members have informed, using
Satin Cream Maker at 0.5% should be enough to coordinate to not cause separation.