With the increase in consumer demands, the meat and fish industries require the provision of more consistent products. This includes tolerance to the conditions of food service operations. Meat products are expected to have consistent eating qualities and handling characteristics. Wheat starches are added to the meat and fish products to achieve the desired requirements.
The main function of wheat starches in processed meat is moisture retention. Allstarch also provides purge reduction and freeze-thaw stability when added to processed meat products. Our ingredients add juiciness and tenderness to the end product, improving its texture. The addition of starch ingredients to processed meat helps to form the product’s structure similar to meat fiber.
Modified starch Allstarch OT10 is applied in meat products to create coating and battering layers. There are a number of advantages the addition of this ingredient provides:
Native starch Allstarch 1550 is used to improve the consistency of emulsified sausages and liver pates. Allstarch ingredients are used as thickeners in the production of sausages without changing the final taste of the product. Here are the characteristics of the ingredient:
Allstarch CWS (cold water swelling) wheat starches are used in the manufacture of restructured hams and injected or marinated products. This type of starch provides such properties:
Allstarch is a vital wheat gluten is widely used in the manufacture of semi-prepared meat products and cooked sausages. Gluten has gelation properties similar to meat proteins that allow making products with high yield. Gluten allows manufacturers to avoid defects of product consistency that may have occurred by using high concentration of hydrocolloids (“rubber-like” texture, redundant gelatinization). The application of AllStarch vital wheat gluten in meat and fish processed products provides such benefits: