|
Applications > Meat & Poultry > SALAMI
Salami
| Ingredient Functionality |
Ingredient and Benefits |
| Acidulants |
 |
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
from a food safety perspective, as this allows the pH of
the salami to decrease quickly to a pH range where the growth
of pathogenic bacteria is retarded.
Lactic Acid can
also be added in moderation to reduce salami pH . |
| Antioxidants |
| |
Sodium erythorbate can be used to enhance
meat colour and stability. |
| Aromatics |
| |
We have available a full range
of oleoresins including paprika, black
pepper, ginger, celery,
garlic and many more.
 Please contact
us for more information. |
| Dehydrated products |
| |
Tro-Kost offers
a range of dehydrated
vegetables and herbs which can
provide flavour and texture to salami. Tro-Kost dehydrated
products are steam-sterilised to reduce microbial levels. |
| Gums
and hydrocolloids |
| |
|
 |
|
Back to the top |
|
