Webinar: Poultry as a Growth Market
Poultry products are a major trend. In our “Poultry as a Growth Market” webinar we’ll look at current developments and the associated opportunities in this interesting market. In the first part of the webinar, we’ll report on market developments and the growth areas in the poultry category. Part 2 will show the advantages our tailor-made stabilising and texturing systems offer for the manufacture of poultry products.
Join us for the webinar and find out more about the great potential in poultry – for your company too. Sign up today! The free webinar will be held on Thursday, 23 November 2017, 16:00.
Firm sausages in perfect shape
Constant quality despite varying raw materials – With our stabilising systems, scalded sausages are firm and delicious every time. These ingredient complexes enable cost-optimised recipes, extend shelf life and minimise syneresis.
Cooked ham in perfect shape
Our injection additives are tailored to the desired product characteristics, and enable the economic production of a wide variety of ham specialities. They give ham outstanding consistency, ideal water binding and good slice adhesion.
Meat, sausage and fish products – we set trends
Worldwide demand for meat is rising rapidly, and with it interest in new and trend-forward meat sausage products that meet the highest requirements in terms of flavour, texture and economy.
Thanks to our long experience, we know the market very well indeed, including country-specific requirements and food trends. We address them with precisely adjusted functional systems for fresh meat, cooked and cured products like ham, reconstituted meat and sausage products, and vegetarian and vegan alternatives.
Our highly specialised stabilising systems aren’t just for meats, but also improve the characteristics of fish products. In its structure, general chemical composition and the biological value of its proteins, fish muscle tissue is not too different from that of warm-blooded animals. The basic processes for fish muscle tissue are thus similar to those used in meat processing, and almost identical stabilising systems can be used.
Cooked ham and marbled meat
Almost every country has its own ham specialities. Our special stabilising systems ensure good water binding, problem-free shaping, high slice firmness and minimal de-juicing. In marbled muscle meat, they prevent the formation of jelly pockets and strips.
|Delicatessen cooked ham and cured pork||PLUSstabil Unibac PP 2.0||A special combination of functional ingredients minimises carrageen stripes. For injection of 40-80%||4–5 kg/ 100 l water|
|Necks, bellies and poultry||PLUSstabil Unibac ST||Specially developed for streaky cuts of meat and white meat. For injection of 20-60%||4–6 kg/100 l|
|Restructured cooked ham||PLUSstabil Unibac 40 OA||Outstanding texture and elasticity for high +80% to +150% yields||2% in the final product|
|Restructured cooked ham||PLUSstabil Ham 100 Plus||Makes it possible to make restructured products from ends for up to +50% higher yield||2% in the final product|
Our versatile functional systems for fresh meat help it retain its natural fibres and give final products a tender, moist consistency.
|Fresh meat, plain or marinated||PLUSstabil Meat 15/C||Based on organic edible acids. Freeze/thaw-stable||5 kg/ 100 l water|
|Schnitzel and steaks||PLUSmulson PROT 300-F||Makes it possible to make restructured products from trimmings. Freeze/thaw-stable||2% in the final product|
|Schnitzel and steaks||PLUSmulson F-03||Makes it possible to make restructured products from ends for up to +50% higher yield||2% in the final product|
|Burgers, nuggets, meat fillings||HydroTOP 35 HA-ST||Improves water binding and cohesion||15–30 g/kg|
|Burgers, nuggets, meat fillings||HydroTOP High Gel 1000||Outstanding texture improvement, oil and water binding||5–20 g/kg|
Functional ingredient complexes are indispensable for making top quality meat products economically at any time and improving properties like appearance, texture, flavour and keeping. They improve the water binding and stability of sausage fillings and prevent jelly deposits. Whether scalded, raw or cooked sausage, our custom stabiliser and emulsifier systems meet the specific needs of our customers.
|Sausage products||PLUSmulson PROT 300-F||Compound for improving the structure of sausages. Low dosing||3–10 g/kg|
|Sausage products||PLUSmulson F-03||Compound for improving the structure of sausages||3–10 g/kg|
|Sausages with extra bite||HydroTop FBT 300||Top product for thermally stable sausages. Excellent texture for economy as well as premium products||3–7 g/kg|
|Sausages with extra bite||HydroTop Firm-Tec LA||Bite and texture for economy products, alternative to soy isolate (ISP)||10–20 g/kg|
|Cold cuts||PLUSmulson Prot 30||For the production of cooked sausages. Very good emulsifying ability, for high fat formulations with up to 40% fat content||10–20 g/kg|
|Cold cuts||HydroTOP Mix 50||Improves elasticity and sliceability, reduces synaeresis||3–7 g/kg|
Sausage from cooked meat
Liver sausage and patés are made of pre-cooked ingredients. Emulsifier systems of special emulsifiers assist in the formation of a water in oil emulsion and ensure a creamy consistency.
|Emulsifier for liver sausage and marinades||PLUSmulson RTU||Pasty emulsifier (esterified monoglycerides). For direct application||5–10 g/kg|
Our solutions for raw sausage improve the cohesion of raw meat and fat inclusions, and improve the homogeneous distribution of both components.
|Hot smoked raw sausages||Hydrolon CASAL||Integrated compound/fast curing compound with seasoning||30 g/kg raw sausage mass|
With our stabilising systems for fat emulsions, the visible fat pieces characteristic of salami and mortadella can be made from from vegetable fat. The use of vegetable instead of animal fats significantly cuts production costs.
|Bacon, fat, meat, chicken skin, oil||PLUSmulson PROT 300-F||For gelling, heat-stable fat emulsions, low dosing||1:16:32 (Emulsifier: Fat:Water)|
|Oil in water emulsions, non-gelling||PLUSmulson Prot 200 Plus||Gives spreadable fat emulsions, very high yield||1:20:30 (Emulsifier: Fat:Water)|
|Oil in water emulsions, gelling||PLUSmulson F-03||Gives a heat-stable, firm gel, especially for oil emulsions||1:8:12 (Emulsifier: Fat:Water)|
|Visible fat pieces for cooked sausage and cooked salami||PLUSmulson Prot 300-VEG||For production of fat emulsions, no further fat source necessary||1:8 (Emulsifier: Water)|
Freshness preservation and seasoning
Hydrosol’s preservatives for raw and pasteurised meat and sausage products are antibacterial and protect freshness. Our special stabilising systems come already enriched with flavourings and seasonings to provide delicious taste.
|Preservative||Hydrolon Super||A combination of proven preservatives||2–3 g/kg in final product|
|Gives a savoury flavour||Naturom TopNAT||In combination with other seasonings and flavourings, the specific product flavour (as of ham, sausage, marinated meat, ketchup, mayonnaise, sauces) stays fresh longer||20 g/kg in the final product|
|Sausages and hot dogs||Naturom Wiener Würstchen||Classic flavour||5–7 g/kg|
|Cold cuts and poultry||Naturom BM||Warm, harmonious flavour note||2–5 g/kg|
|Cooked ham and ham products||Naturom Ham K||Spice and herbal extracts||1–3 g/kg|
|Cooked sausages and vegetarian products||Naturom WD1||With flavourings and seasonings||6–9 g/kg|
Fish products – we have the right ingredients
As soon as it is caught fish starts to change, inside and out. These biochemical, oxidative and bacterial changes generally reduce the quality. To prevent loss of quality, additives can be used that have much more targeted effects on fish protein, tenderness, texture and flavour than traditional salting.
|Salmon injection||PLUSstabil Solomo||Improved yield for injected salmon products||6.5 g /kg final product|
|Restructured salmon||HydroTOP SBS||Stabilising system for restructured salmon products||50 g/kg|
|Matjes||Hydrolon Fischer Sud||Curing additive with good absorption and mild flavour||13 g/l water|
|Surimi||HydroTOP Mix 50||Improved production safety through improved film formation||0,2 – 1,0 %|
|Surimi||HydroTOP V-MK||Better texture||0,3 – 0,5 %|