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| Glucono Delta
Lactone (GDL) |
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 |
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Lactic
Acid can
also be added in moderation to reduce salami pH . |
| Rosemary
extract |
Antioxidants |
Hawkins
Watts Australia supplies a standardised
rosemary extract to
retard oxidation. |
| Sodium
erythorbate |
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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. |
| Oleoresins |
Aromatics |
We have available a full
range of oleoresins including paprika, black
pepper, ginger, celery, garlic and
many more. |
| Dehydrated
herbs,
Dehydrated vegetables |
Dehydrated products,
flavour, texture |
Dehydrated herbs and vegetables
provide flavour and texture to salami. |
| Flavours |
Flavour |
Savoury flavours can
be used to enhance cured products, including smoke
flavours. |
| Alginate |
Gelling agent,
gum, hydrocolloid, thickener, stabiliser |
Alginate can be used
to form heat-stable, opaque gel pieces,
similar in appearance to fat. These
pieces are added to low-fat salami
emulsions during mixing, to give the
appearance and texture of traditional
salami.
We recommend alginates 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 salami, and
other
meat applications, see our Technical Toolbox. |
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