Brine phosphate specialties for cooked, cured
and uncured meat products
TARI® P – CURAFOS®
– BRIFISOL® – PLASMAL®
The basic function of our brine phosphates consists in the activation
of the muscle protein, in the increase in water binding and the
cohesion of cooked cured meats during slicing (cooked hams etc.)
and thus in a general reduction of cooking losses. The choice of
the right phosphate combination plays a decisive role in obtaining
these goals.
It is the know-how of BK Giulini as manufacturer of food additives
to achieve an optimum of efficiency by combining different polyphosphates
in the respective phosphate specialities which meet the requirements
of the specific field of application for the production of whole-muscle
meat products (brine-injected meat products) in order to obtain
– excellent solubility in the brine
– better distribution of the brine in the meat
– an optimum extraction of muscle protein
– increased waterbinding capacity
– optimum cohesion when slicing
Color intensifiers / Color stabilizers
TARI® Colpur – JABAROT®
A sufficient color development of meat products depends substantially
on the added color stabilizers.
In our color stabilizers the positive effects of different color
enhancers are combined in a suitable manner (adapted to the respective
type of meat product or the applied technology) to obtain an assured
curing color development, an attractive color with the desired stability
together with an optimum utilization of added nitrite.
By this also the residual nitrite content in the finished meat product
is distinctly reduced.
Combination products for cooked cured and uncured meat products
TARI®
complet P – CURAFOS®
combi – BEKAPLUS®
Business Unit Food offers a highly efficient, complete product system
for the whole sector of cooked meat products with different well-selected
techno-functional ingredients included but not limited to combination
products of phosphates, color stabilizers, seasonings / aromas and
for economy-priced, higher yield products with hydrocolloids, proteins,
starches etc.
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