|
 |
 |
 |
 |
| Glucono Delta
Lactone (GDL) |
Acidulant |
Glucono-Delta-Lactone, or GDL,
is a slow-release acidulant that converts into Gluconic
acid, and will gradually lower the pH of a system.
This is important for calcium-activated gels, as
calcium solubility increases with lower pH. |
| Sodium
erythorbate |
Antioxidants |
Sodium
erythorbate can be used to enhance meat
colour and stability. |
| Tocopherols,
Vitamin E |
|
Natural
vitamin E derivatives, including
natural tocopherols in various concentrations,
are available. |
| Dehydrated
Herbs, Dehydrated
Vegetables |
Dehydrated
products, flavour |
Dehydrated
herbs and vegetables can
provide flavour and texture to Salami. |
| Flavours |
Flavour |
Savoury flavours can
be used to enhance restructured products, including smoke and herb
flavours. |
| Alginate |
Gelling agents,
gums, hydrocolloids, thickeners, stabilisers |
Alginate is
often used to cold-set small meat chunks, to form
a larger meat mass. Alginate is
soluble in cold water, cold-setting and produces
heat-stable gels, making it ideal for restructured
foods.
We recommend alginates from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Carrageenan |
|
Carrageenan is added to the comminuted
meat mass to improve moisture retention and texture. Carrageenan binds
free water and interacts with solubilised protein
to form firm, juicy, restructured meat products.
It is soluble when heated, but gels upon cooling.
We recommend carrageenans from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
|
|
|
Back to the top |
|
 |
|
 |
For more information on the use of our ingredients in restructured chicken
and meat products, and
other
meat applications, see our Technical Toolbox. |
|
 |
|
