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Applications > Meat & Poultry > SALAMI
Salami
| Ingredient Functionality |
Ingredient and Benefits |
| Acidulants |
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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.
ADM Lactic Acid can
also be added in moderation to reduce salami pH . |
| Antioxidants |
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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 be used to enhance
meat colour and stability.
HWL supplies a rosemary oleoresin antioxidant to retard
oxidation. |
| Aromatics |
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We have available a full range
of oleoresins including paprika, black
pepper, ginger, celery,
garlic and many more.
Please contact
us for more information. |
| Dehydrated products |
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Tro-Kost offers
a range of dehydrated
vegetables and herbs which can
provide flavour and texture to salami. Tro-Kost dehydrated
products are steam-sterilised to reduce microbial levels. |
| Flavours |
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Symrise has
a wide range of savoury flavours to enhance
cured products, including smoke flavours. |
| Gums
and hydrocolloids |
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FMC
BioPolymer Protanal
Alginate 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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