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| Potassium
Citrate,
Sodium Citrate |
Acidity
regulators, buffering agents |
Hawkins
Watts Australia offers a range of acidity regulators and buffering
agents including Sodium
Citrate and Potassium Citrate. As well as changing pH, these ingredients can also
supplement mineral levels. |
| Sodium
erythorbate |
Antioxidants |
Sodium
erythorbate can also be used to enhance
meat colour and stability. |
| Tocopherols, Vitamin E |
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Natural
vitamin E derivatives, including
natural tocopherols in various concentrations,
are available. |
| Oleoresins |
Aromatics |
Hawkins Watts Australia has a full range of oleoresins including paprika, black
pepper, ginger, celery, garlic and
many more.
 Please contact
us for more information. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins
Watts Australia offers a comprehensive range of natural
and artificial colours for use in meat
applications.
Our suppliers, DD
Williamson and Phytone,
cover the spectrum of colour. |
| Agar |
Gelling agents,
gums, hydrocolloids, thickeners, stabilisers |
Agar from Roeper is
a natural seaweed extract that forms a firm,
clear gel in canned products. |
| Carrageenan |
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Carrageenan can be used to bind moisture and
provide stable gels in canned meat products. The
gel networks formed are thermally-reversible,
and carrageenan reacts synergistically with protein
to provide a cost-effective product.
We recommend carrageenans from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
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For more information on the use of our ingredients in canned meats,
and
other
meat applications, see our Technical Toolbox. |
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