Chopping phosphate specialties for comminuted
meat products and meat emulsions
TARI® K – FIBRISOL® – BRIFISOL®
– PLASMAL®
The basic function of our chopper phosphates consists in the activation
of the muscle protein and the stabilization of the sausage emulsion
(improvement of consistency). 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 efficiency by combining different polyphosphates
in the respective phosphate specialities which meet the requirements
of the specific field of application for emulsified, comminuted
meat products (cooked sausages) in order to obtain the desired emulsion
like distribution and the binding of fat and water in cooked sausages,
for the formation of structure and consistency.
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 and fast 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 and complete compounds
TARI® complet K – TARI®
combi K – FIBRISOL® combi K – TARI® K
Business Unit Food offers a highly efficient, complete product system
for the whole sector of emulsified meat products with different
well-selected, techno-functional ingredients including but not limited
to combination products of phosphates, color stabilizers, seasonings/aromas
and for economy-priced, higher yield products with hydrocolloids,
proteins, starches etc.
Maturing agents for raw / dry sausages
TARI® S – FIBRODIN®
Maturing agents for increased production safety of quick- or traditionally
long-term matured raw/dry sausages, for controlled desiccation,
pH- and color development, retardation of growth of undesirable
microorganisms with the objective of reduced manufacturing time
for raw, cooked and semi-cooked salami, with and without starter
cultures.
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