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Applications > Meat & Poultry > CURED
MEATS
Cured meats
| Ingredient Functionality |
Ingredient and Benefits |
| Acidity
regulators and buffering agents |
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HWL offers a range of acidity
regulators and buffering agents including ADM Sodium
Citrate and Potassium Citrate. |
| Antioxidants |
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Sodium
erythorbate is commonly used to accelerate
the curing process, and to enhance meat colour and stability. |
| Aromatics |
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HWA has a full range
of oleoresins including paprika, black
pepper,ginger, celery,
garlic and many more.
 Please contact
us for more information. |
| Colours |
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Phytone natural
carmine extracts can be added to processed meats
and smallgoods to mitigate some of the colour changes caused
by thermal processing. |
| Gums
and hydrocolloids |
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| Preservatives |
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While
the addition of salt and nitrite has a major effect on shelf
life
of cured products, the shelf life can often
be extended by the addition of up to 2% Sodium
Lactate. |
| Sweeteners |
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