Extruded Meats
From frankfurters to fish fingers, we have you covered with ingredient technologies that control syneresis, promote freeze/thaw stability and help reduce cost.
Elevating Extruded Meat Products:
The Hydrocolloid Advantage
Achieving the perfect texture in extruded meat products demands expertise. Balancing protein-to-fat ratios, moisture levels, and processing conditions is crucial for crafting a tantalizing texture that captivates consumers. Hydrocolloids are the linchpin of extruded meat product formulation, addressing the challenges of texture mastery, flavor fusion, nutritional optimization, and ingredient compatibility with unparalleled efficacy.
To see our catalogue of extrusion solutions, see the link below.
Texture
Hydrocolloids, such as carrageenan, xanthan gum, and methylcellulose, play a pivotal role in texture manipulation. By binding water molecules and forming a gel-like matrix during extrusion, they enhance structural integrity, yielding products with superior bite, juiciness, and mouthfeel.
Flavor
Beyond texture, hydrocolloids are excellent flavor carriers and enhancers. Their ability to encapsulate and retain volatile flavor compounds ensures optimal taste delivery throughout processing and storage. Additionally, hydrocolloids facilitate the dispersion of seasoning blends, herbs, and spices, enhancing flavor complexity and intensity.
Ingredient Compatibility
Hydrocolloids act as versatile binders and stabilizers, harmonizing disparate ingredients and ensuring product cohesiveness. Their ability to interact with proteins, fats, and water molecules fosters synergistic relationships, enhancing formulation flexibility and processing efficiency.
Labels
Hydrocolloids serve as functional ingredients, enabling the reduction of fat and sodium content without sacrificing product quality. By mimicking the mouthfeel and viscosity of fats, they impart richness and succulence to lean meat formulations. Furthermore, hydrocolloids stabilize emulsions, preventing fat migration and ensuring uniform distribution of nutrients.
Download prototype recipes here!
Whole Chicken Injection
Extend yields in phosphate-free raw whole chicken while improving post cook juiciness and succulence.
DownloadPlant-Based Pepperoni
Vegan pepperoni with a firm, meaty texture, and satisfyingly snappy bite.
Download100% Extension Ham
Restructured, sliceable meat that firmly holds together without compromising texture.
DownloadReady to shape the future of food?
Our technical team will review your project with you and guide you to the perfect solution. Discover smart products that get your concept to creation- NOW!
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