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Thickener can improve the quality of food, keep food with the feeling of slimy palatability, but also has advantages of water solubility, stability, gelation, foaming, foam stability, bonding, film formation, water retention, taste quenching, health care and so on.
There are many kinds of thickeners, most of which are made from plants and algae containing polysaccharides, such as starch, pectin, AGAR, etc. Also it is made from animal materials containing protein, such as gelatin; Also it can be extracted from microbial fermentation products, such as xanthan gum. At present, food thickeners used in the meat industry are edible gelatin, carrageenan, xanthan gum and so on.
E441 Gelatin is rich in nutrition, delicious in taste and cheap in price. It has a wide application prospect in meat processing. Especially in the case that animal protein is not very sufficient, in order to meet the needs of people to eat animal protein, it is very necessary to make full use of gelatin food thickeners as edible protein resources. Gelatin is used as a gelling agent in the processing of meat products, such as canned ham, picnic food, mouthpieces, and other meats. In addition, it can also be used for the bonding of ham roll, minced meat and other products, playing the role of absorbing juice.
II. Application of E407 carrageenanfood thickener in meat products
E407 Carrageenan is an odorless, tasteless white to yellowish brown powder. It has the characteristics of solidification, solubility, stability, viscosity and so on. It can be used as coagulant, food thickener and adhesive in food industry production. The use of carrageenan in meat products is simply to dissolve carrageenan into a saline solution, which is processed with the help of a saline syringe and massage to make it enter the tissue together with the saline solution.
E415 Xanthan gum is tasteless, odorless, non-toxic, safe to eat and soluble in water. It is a polyanion in aqueous solution and has unique physical and chemical properties. Xanthan gum food thickener can be widely used in various meat products processing, can obviously improve the tenderness, color and flavor of meat products, and improve the water holding capacity of meat products, so as to increase the yield.
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