Meats & Seafood

Looking for increased tenderness, improved color, inhibit bacteria, or better freeze/thaw stability?

Key Ingredients:




Ascorbic Acid

In addition to being a necessary antioxidant, ascorbic acid , is widely used as a preservative and/or a stabilizer for items such as meat


Citric Acid

Citric acid provides acidity, chelates metal ions, buffers pH, imparts flavor, and acts as synergist for antioxidants.


Gluconic Acid

Gluconic Acid adjusts pH, and provides acidic conditions while imparting a mild taste.


Glucono Delta Lactone

GDL provides a progressive pH decrease, provides a well controlled slow acidification for the coagulation of dairy proteins, provides direct acidification of processed meat products, improves the color of meat products, and inhibits growth of pathogens and undesirable non-pathogenic microorganisms.


Lactic Acid

Lactic Acid reduces bacteria on carcasses, and preserves casings and seafood.


Phosphates

Phosphates bind water to proteins increasing tenderness, increase denaturation temperature which reduces cook-cool loss making end product more succulent, prevents the development of rancid flavors, and minimize thaw-drip losses.


Polysorbates

Polysorbates act as a defoaming agent for cottage cheese, as an emulsifier for ice creams, whipped toppings, and icings/frosting.


Potassium Lactate

Potassium Lactate preserves processed meat and seafood products, and adjusts pH.


SHMP

SHMP prevents the development of off-flavor and protects natural color.


STPP

STPP increases pH.


Sodium Gluconate

Sodium Gluconate can partially replace phosphates in processed meat.


Sodium Lactate

Sodium Lactate preserves processed meat and seafood products, and adjusts pH.


Tripotasium Citrate

Tripotassium Citrate serves potassium fortification, buffers pH, improves complexity and/or stability, chelates metal ions, replaces sodium and serves sodium-free pH regulation, enables the use of nutrition claims, and enables the use of health claims.


Trisodium Citrate

Trisodium Citrate adjusts pH, chelates metal ions, buffers pH, and imparts flavor.


Xanthan Gum

Xanthan Gum provides high stabilizing and suspending properties, provides excellent freeze/thaw stability, and binds water.