| 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 Phytone 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. |
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