Meat processing
- Multi-functional systems and additives for water and fat binding in Emulsified Meat Systems. Additives for colour formation and stabilization. Preservatives
Multi-functional systems
Multi-functional systems and additives for improvement of water binding, texture, jelling and emulsifying properties of Emulsified Meat Systems.
Multi-functional protein concentrate on soy base formulated together with balanced blend of hydrocolloids. 65% protein content. The product has excellent water binding and emulsifying properties. Emca S functionality test - 1:6:6 /Emca S:Water:Fat/. Comparative analysis with soy isolates and concentrates show complete adequacy in regard to dosage and functionality. Very often Emca S shows analogues results even at considerably lower dosages.
- EMCA IN is functional protein for injection/tumbling of meat products. The product has very good solubility and low viscosity, which prevent blockage of needles and facilitate the better penetration into the meat tissue. The protein is very well hydrated, which aids the functionality of the product
Emca IN can be tested with 15%, 20% and 30% addition of brine.
- Emca S-NMD06 is a complex formulation of phosphates, hydrocolloids and plant proteins. Particularly suitable for low-cost recipes where very high water-binding, emulsifying and gelling properties are required
- Unique blend of phosphates. pH (1% w/w): 11 +/-1
- Е412. Natural product with high water binding capacity. Very suitable for reaching the desired viscosity and consistency in ketchup and tomato juices production. Applied in meat-processing. Very suitable as an ingredient in complex bread improvers designed for dark and dietetic bakery products, as well as gluten-free blends. Origin: India, Kosher certified.
- Е1400-1450
- NUTRIOSE® FB. Soluble fibres: high digestic tolerance, low glicimic index, low insulin index, low caloric value, harmless to teeth, high stability at feeding process, easy for usage, neutral taste, natural origin: natural starch.
- E415.
Xanthan is a secondary metabolite of Xanthomonas campestris growth in aerobic conditions. Lots of microorganisms, particularly bacteria are able to degrade high-molecular polysaccharides, however Xanthan is the only bacterial polysaccharide that is produced in bigger industrial scale. Xanthan is used as - stabilizer of emulsions, dispersive systems and suspensions; - water binding agent; - additive for improvement of melting and freezing stablity of food products; - inhibitor of starch degradation. Xanthan is stable in solutions with high salt content and different pH values. Xanthan is combined very well with Guar gum.
Colour formation and stabilization
Additives for colour formation and stabilization
- Е300. Universal colour formation and stabilization agent in meat-processing. Antioxidant.
- E315. Synonim: Erythorbic acid
Iso-Ascorbic acid is an optical isomer of Ascorbic acid (E300). Erythorbic acid has analoguous colour-forming and stabilizing effect, as well as anti-oxidant action as the Ascorbic acid. Erythorbic acid substitutes Ascorbic acid and Na-ascorbate (E301) in many areas of food industry, where the vitamin effect is not required.
- Е 316. Synonim: Na-erythorbate
Antioxidant - used in almost all recipes in meat-processing. Clour-stabilizing agent. Could be used at equal dosage to Na-Ascorbate.
- Glucono-delta-Lactone. Very good colour stabilizing agent, due to its low degree of hydrolyis to gluconic acid in cold. GDL has very good synergistic effect with Ascorbic acid and its derivatives - Iso-Ascorbic acid and Na-Isoascorbate, as well as citric and acetic acid and their Na-salts.
Preservatives
Preservatives
- Perfect preservative for meat-processing. Improves taste and aroma of meat products. Works very well with lactic and/or citric acid.
