Hawkins Watts New Zealand

Applications
Bakery & snacks
Beverages
Confectionery
Dairy
Meat
: Batters
: Canned Meats
: Cured Meats
: Restructured Products
: Salami
: Smallgoods
Spreads, sauces & fruits
Applications - Meat > Cured Meats
Potassium Citrate, Sodium Citrate Acidity regulators, buffering agents Hawkins Watts New Zealand 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 New Zealand has a full range of oleoresins from Lionel Hitchen Essential Oils including paprika, black pepper,ginger, celery, garlic and many more.

Please contact us for more information.
Carmine extracts Colour Natural carmine extracts from FMC BioPolymer 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 Symrise has a wide range of savoury flavours to enhance cured products, including smoke flavours.
Alginate Gelling agents, gums, hydrocolloids, thickeners, stabilisers Protanal Alginate from FMC BioPolymer can also be used in injected whole muscle meat products to improve process yield and reduce purge.

FMC BioPolymer has developed proprietary alginate technology to control the rate of gelation, to make this ingredient suitable for injection. Alginate gel networks are thermally-irreversible and help prevent shrinkage or purge during cooking.
Carrageenan   Gelcarin Carrageenans from FMC BioPolymer bind free water to improve the process yield and reduce purge, especially in vacuum packaged hams with high pump ratios. The Gelcarin carrageenan also helps provide consistent textural characteristics, improved slicing and visual appeal.

Gelcarin carrageenan
has been designed for use in conventional injecting and tumbling equipment. It is soluble when heated and forms a thermo-reversible, sliceable gel upon cooling.
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.


Back to the top


Using Our Ingredients:

For more information on the use of our ingredients in cured meats, and other meat applications, from our Technical Toolbox:

Information on calculating and preparing salt brines (pdf)
Acidulants
Antifoams
Antioxidants
Aromatics
Bulking agents
Cocoa
Colours
Dehydrated products
Emulsifiers
Flavours
Hydrocolloids
Inclusions
Minerals
Nutraceuticals
Preservatives
Sweeteners
Bakery
Beverages
Confectionery
Dairy
Meat
Spreads, sauces, fruits
Technical Toolbox
Using Our Ingredients
Product Development Tools
Reference Literature
Useful Links
Quality Toolbox
Policies
Audits
HACCP-based FS Program
Product Documentation
Our People
Our Newsletter
Our Supply Partners Contact us
How to Place an Order
Request a Document
Request a Sample
Hawkins Watts New Zealand,
43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,
NEW ZEALAND.

P    +64 9 622 2720
F    +64 9 622 2725
E    sales@hawkinswatts.com
W   www.hawkinswatts.com
Copyright © Hawkins Watts Limited
Hawkins Watts New Zealand is the trading name of Hawkins Watts Limited
Legal statement & disclaimer | :
Design by FoodWorks