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| Glucono Delta
Lactone (GDL) |
Acidulant |
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 for calcium-activated gels, as
calcium solubility increases with lower pH. |
| Sodium
erythorbate |
Antioxidants |
Sodium
erythorbate can be used to enhance meat
colour and stability. |
| Tocopherols,
Vitamin E |
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ADM offers
a wide range of natural vitamin E derivatives including
natural tocopherols in various concentrations. |
| Dehydrated
Herbs, Dehydrated
Vegetables |
Dehydrated
products, flavour |
trokost offers
a range of dehydrated
herbs and vegetables which can
provide flavour and texture to Salami.
trokost dehydrated
products are steam-sterilised to reduce microbial
levels. |
| Flavours |
Flavour |
Symrise has
a wide range of savoury flavours to
enhance restructured products, including smoke and herb
flavours. |
| Alginate |
Gelling agents,
gums, hydrocolloids, thickeners, stabilisers |
Protanal Alginate from FMC
BioPolymer is often used to cold-set
small meat chunks, to form a larger meat mass. Alginate is
soluble in cold water, cold-setting and produces
heat-stable gels, making it ideal for restructured
foods. |
| Carrageenan |
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Gelcarin Carrageenan from FMC
BioPolymer is added to the comminuted
meat mass to improve moisture retention and texture. Carrageenan binds
free water and interacts with solubilised protein
to form firm, juicy, restructured meat products.
It is soluble when heated, but gels upon cooling.
FMC BioPolymer offers a range of Protanal
Alginates and Gelcarin Carrageenans tailored
for use in restructured meat and chicken products. |
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Back to the top |
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For more information on the use of our ingredients in restructured chicken
and meat products, and
other
meat applications, see our Technical Toolbox. |
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