| 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. |
| Sodium erythorbate |
Antioxidant |
Sodium
erythorbate is commonly used to accelerate
the curing process, and to enhance meat colour
and stability. |
| 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. |
| Carmine
extracts |
Colour |
Natural
carmine extracts from Phytone can
be added to processed meats and smallgoods to mitigate
some of the colour changes caused by thermal processing. |
| Fermented
rice |
|
Fermented
rice is another colour that can be used to help mitigate
colour changes caused by thermal
processing. |
| Flavours |
Flavour |
Savoury flavours can
enhance cured products, including smoke flavours. |
| Alginate |
Gelling agents,
gums, hydrocolloids, thickeners, stabilisers |
Alginate can be used in injected
whole muscle meat products to improve process
yield and reduce purge.
We recommend alginates from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Carrageenan |
|
Carrageenans bind
free water to improve the process yield and reduce
purge, especially in vacuum packaged hams with
high pump ratios. Carrageenan also
helps provide consistent textural characteristics,
improved slicing and visual appeal.
We recommend carrageenans from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Sodium Lactate |
Preservative |
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. |
| Dextrose |
Sweetener |
Dextrose can
provide extra sweetness, and will also reduce water
activity, further enhancing shelf life. |
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