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Applications > Meat & Poultry > CANNED
MEATS
Canned 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. As well as changing pH, these ingredients
can also supplement mineral levels. |
| Antioxidants |
| |
ADM offers
a wide range of natural
vitamin E derivatives, including natural tocopherols in
various concentrations.
 See our Antioxidant
section for more
information.
Sodium erythorbate can also be used to enhance
meat colour and stability. |
| Aromatics |
| |
HWL 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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HWL offers a comprehensive range
of natural and artificial colours for use
in all food and beverage applications. Our suppliers, Cathay Industries, DD
Williamson and Phytone,
cover the spectrum of colour needed for meat applications. |
| Gums
and hydrocolloids |
| |
FMC
BioPolymer Gelcarin Carrageenan
can be used to bind moisture and
provide stable gels in canned meat products.
The
gel networks formed are thermally-reversible,
and carrageenan reacts synergistically with
protein to provide a cost-effective product.
Roeper Agar is
a natural seaweed extract that forms a firm,
clear gel in canned products. |
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