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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 New Zealand supplies a standardised
rosemary extract to
retard oxidation. |
| Sodium
erythorbate |
|
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. |
| Oleoresins |
Aromatics |
We have available a full
range of oleoresins from Lionel Hitchen Essential Oils including paprika, black
pepper, ginger, celery, garlic and
many more. |
| Dehydrated
herbs,
Dehydrated vegetables |
Dehydrated products,
flavour, texture |
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 cured products, including smoke flavours. |
| Alginate |
Gelling agent,
gum, hydrocolloid, thickener, stabiliser |
Protanal Alginate from
FMC BioPolymer 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. |
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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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