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Ingredients, Additives, Flavours & Extractives - Reference

MEAT PROCESSING ADDITIVES & BINDERS DEFINITIONS

To the best of our knowledge, the following information is accurate and reliable, and is offered solely for consideration and assistance without any warranty or guarantee. Any ingredient that forms a gel or glue when combined with water also acts as a binder. This binding effect is similar to, but different than the binding effect of the proteins that are extracted from meats. Binders can be used either to bind water into the product or to bind meats together so they do not fall apart after processing and cooking.

All Purpose Binder – #MALAPB-001 All Purpose Binder is a special combination of flours to provide a standard binder for all emulsion meat products.
Premium Binder - #MALPB-002 Premium Binder is a special combination of flour and modified starches formulated for emulsion meat products that are vacuum packed.
All Bind 25 - #MALAB-003 All Bind 25 is a special blend of flours and milk powder formulated for emulsion meat products to provide better slicability and less purge.
Ascorbic Acid #7211 Also termed Vitamin C, which can be found in many fruits and vegetables. It is used in the meat industry similar to sodium erythorbate, to accelerate the nitrite reduction reaction and also as an antioxidant to maintain colour stability.
Blood Saver (Sodium
Hexametaphosphate)
See phosphates
California Ham Spice #MALCHS-001 A freshly blended combination of salt, sugar and spices to add a well-rounded flavour to your ham products.
Caramel Colour,
Liquid #8055 and
Powder #8050

Caramel powdered and liquids colour the meat, but do not have a functional effect in the process and will not affect flavour.

A colourant that is a dark-brown product resulting from the controlled heat treatment of carbohydrates such as dextrose, sucrose and malt syrup.

The colouring power of a caramel colour is quantified by the measure of its tinctorial power.

A higher tinctorial power means a stronger caramel colour.

Just a Reminder: Colours may not legally be added to meat emulsions or batter. They may be added to whole muscle as a rub or as a watercolour for casings.

Carrageenan #7101 A gum that is a seaweed extract obtained from red seaweed. Canadian Regulations specify a maximum of 0.25% Carrageenan in cooked or smoked sectioned and formed hams, picnics or similar meat/poultry products, with the name "Carrageenan" included in the ingredient declaration. For levels above 0.25%, the statement "with Carrageenan" must be included in the product name. Carrageenan is used in sectioned and formed ham, cured pork shoulder products of poultry products. Carrageenan cannot be injected but may be added in the tumbler or massager.
Chicken Flavour #MALCFR-001 All purpose brothy chicken flavour.
Citric Acid #7020 An acidulant and antioxidant produced by mold fermentation of sugar solutions and by extraction from lemon juice, lime juice and pineapple canning residue. It is the predominant acid in oranges, lemons and limes.
Corn Meal, Yellow #1105 A ground corn of specified mesh profile made from yellow maize. Used as coating for peameal bacon.
Corn Starch, Modified Modified starches are designed for optimum performance in meat products. Increases waterholding capacity, lowers production costs and prolongs shelf life by reducing purge and increasing yields. Can also be used for thickening cooked gravies and sauces.
Corn Syrup Solids (DE 24) #1610

A corn sweetener containing maltose, dextrin, dextrose and other polysaccharides. It is obtained from the incomplete hydrolysis of cornstarch. Corn syrup solids combine with water to lock water into the ingredient. This reduces water activity, which in turn is a bacterial protection. Offers less browning than dextrose.

Measure of sweetness is compared to that of sucrose syrup and is expressed as the dextrose equivalent (DE). Corn syrup is less sweet than sucrose with DE ranges of 20 - 48. Our standard in-house product is 24DE.

Dextrose #1620

A corn sweetener that is commercially made from starch by the action of heat and acids or enzymes resulting in the complete hydrolysis of the cornstarch.

The addition of dextrose is primarily for flavour and also counteracts the harsh hardening effects of salt by preventing some of the moisture loss. Dextrose also interacts with the meat proteins when cooked to create a browning reaction.

Dextrose is one-half as sweet as sucrose so more can be added without affecting the flavour and it also increases the water holding capacity of the products.

GDL (Glucono Delta Lactone) #7203

An acidulant, abbreviated GDL, is a cure accelerator and speeds up development of cured meat colour. It hydrolyzes to form gluconic acid in water solution and thereby creates the desired pH. The rate of acid formation is affected by temperature, concentration and the pH of the solution. It is permitted at a rate of 8 oz per 100 lbs of meat (0.5%).

GDL is also permitted in semi-dry and dry sausages based on Good Manufacturing Practices, where it reduces the pH. This rapid drop in pH helps to control the growth of meat spoilage organisms until fermentation occurs and takes over this function. The addition of GDL can produce a biting acid taste if not carefully added.

Gelatine, 225 Bloom, Type A #7115
A protein that functions as a gelling agent. It is obtained from collagen derived from beef bones and calf skin (Type B) or pork skin (Type A). The gel strength is measured by means of a Bloom Gellometer and ranges from 50 to 300. Gelatine swells in cold water and dissolves in hot water and forms a set gel at approximately 20°C (68°F). Gelatine is a significant water binder and generally makes meat products softer. Our standard stock gelatine is 225 Bloom, Type A and is ideal for all headcheese applications.
Guar Gum #7120 This is used as a thickening agent. Guar gum is found in marinades or where a liquid is required to become quite thick, and to cling to a meat product when no process heating is required.
Honey Powder #1650 May be used in cured meats and is sometimes preferred for its sweet flavour.
Honey Powder 50: Used in emulsion applications.
Honey Powder 2000: Used in injection applications.
Hydrolyzed Vegetable Protein (HVP)
#6115 - Beef
#6114 - Chicken

A flavour enhancer obtained from vegetable proteins such as wheat gluten, corn gluten, defatted soy flour and defatted cottonseed. A typical dried HVP consists of 40% – 50% salt, 9% - 12% naturally occurring (not added) MSG and the remainder consists of flavour solids.

The flavour notes will range from mild poultry flavours to stronger meaty flavours. Contains 17% salt.

Malabar Brilliant Colour #8031 “Kettle Colour”– for use in water solution to add colour to sausage casings.
Malabar Flavour Plus 131 (meat flavour enhancer) #6141 This is a yeast extract powder dried under vacuum. Used at levels up to 0.5%, it will enhance the “meat”flavour, is fully soluble and can be used to minimize or replace HVP’s, MSG and salt.
Malabar Liquid Spice (beef flavour – similar to Maggi) #6118
A flavour enhancer, with strong brothy and roasted flavour characteristics, obtained from
vegetable proteins (soy, corn). It may be added directly to the meat mixture at a level
of 1% – 2.5% for optimum flavour impact.
Meat Phosphates See Phosphates
MSG (Monosodium glutamate)
#7300
A flavour enhancer that is the sodium salt of glutamic acid, an amino acid. It is a white crystal that is readily soluble in water. It intensifies and enhances flavour but does not contribute a flavour of its own. It is produced through a fermentation process beginning with natural food substances derived from corn, sugar beet or sugar cane. The finished product is a pure, white crystal that dissolves easily and blends well in meats, soups and sauces. Generally used at 0.1% - 1.0%
Myogel Plus (pork flavour)
#7110

Myogel®Plus is a specially dried meat protein ingredient in powder form, which physically and analytically replaces a portion of the lean meat in processed meat products that include pork. MyoGel Plus offers excellent functionality and cost savings in many meat applications. Derived from fresh pork trimmings, it is produced under USDA inspection. Myogel Plus has been categorized as a pork-derived functional flavour and may be labeled as a flavour with a usage up to 1%.

Myogel®Plus can bind four to five times its weight in water and can form a firm elastic “cold”gel with a texture similar to meat. The gel functions as a matrix stabilizer of finely chopped products such as frankfurters by immobilizing the free water and preventing moisture loss during heat processing.

Paprika, Oleo (liquid)
#3171

This is a water dispersible paprika extract used to provide a red-orange hue to meat products. The advantages of using paprika extract include:

  • Consistent colour strength
  • Superior microbiological quality
  • Reduced warehouse space
  • Increased shelf life.

Our liquid paprika can be used in frankfurters, hotdogs, bologna and other processed meats and may be added directly to the chopper or after plating on salt. Usage levels may be as low as .03% - 0.5%. Use 91 grams liquid paprika to replace 1 kg of Paprika, 110 ASTA.

Phosphates
Mega Phos C
(for the cutter) #7011
Ultra Phos P
(for the brine) #7015

Phosphates are primarily used as a functional ingredient for water retention. Phosphates have the ability to restore meat to the consistency of freshly slaughtered meat. With the addition of phosphates and salt, it is possible to produce ideal conditions for increased moisture retention, improve texture and tenderness while maintaining product consistency,
cooking and smoking. Phosphates are allowed at up to 0.5% in the raw finished product.

Mega Phos C: A unique phosphate blend specifically formulated for use in meat emulsions. Added directly to your mixer or cutter, Mega Phos C is fully salt compatible and will strengthen your meat emulsion to improve stability and reduce fat cook out.

Ultra Phos P: Consists of polyphosphates designed for addition into brines in the production of muscle meats, including ham, bacon and corned beef. It is effective in the presence of salt, protects the meat flavour and colour, while providing maximum moisture retention.

Phosphates
Sodium Tripolyphosphate #7023
Sodium Hexametaphosphate #7003

Sodium Tripolyphosphate: Standard economical phosphate suitable for all meat applications. This phosphate needs to be added as first ingredient to maximize solubility and can be used in emulsions and brine.

Sodium Hexametaphosphate: Used as an anticoagulant for blood, commonly referred to as “blood saver”.

Potato Starch #1200 A starch obtained from potatoes. It may be added to meat product as a bulking ingredient. When mixed with water, potato starch will extend the weight of the mixture, which in turn reduces the cost of the mixture. Other than its’water holding capability, potato starch does not perform a chemical function in the process. Recommended usage 2% - 3%.
Potassium Lactate #7910

Potassium Lactate is a clear syrupy liquid derived from lactic acid, a commonly used biological acid that is naturally present in animal tissue. Potassium Lactate is a 60% concentrated solution and is added directly to the cutter or to the curing pickle. It is water-soluble and blends very easily. It can be used in cooked/uncured products i.e. turkey/chicken breast, roast beef, bratwurst, cooked marinated products or cooked/cured products, i.e. hams, wieners, corned beef, other smoked sausage. Lactates cannot yet be used with fresh or uncooked meat or poultry at this time.

Potassium Lactate can dramatically increase shelf life in a wide range of meat and poultry products. It also offers limited protection even if the product is abused or held at room temperature. Potassium Lactate inhibits microbial growth and oxidative changes.The use of Potassium Lactate offers control against many pathogens found in refrigerated food products. It exhibits antimicrobial properties against Clostridium botulinum, Staphylococcus aureus and Listeria monocytogenes.

Because of its hygroscopisity, Potassium Lactate also has a positive effect on a products water holding capacity, which may result in less purge, a higher cook yield and an improved texture for cooked products.

Propidine (Cure-Aid) #7210

A product for ripening, reddening, colour stabilization, flavouring and preservation of all kinds of raw sausage produced with common salt and having a minimum ripening period of 4 weeks. Contains starter culture and saltpeter (4%).

Recommended usage is 7 gm per kg meat and fat.

Protein 35 (whey protein
concentrate) #6510

Protein 35 is a highly functional, cream-coloured whey protein concentrate, manufactured from fresh sweet cheese whey. Protein 35 acts as an effective meat binder and also improves the appearance, texture, mouth feel, flavour and stability. Typical protein level is 34% - 37%.

Recommended Usage: 0.5% - 2.0%

Salt, hi-grade #1701

A seasoning and preservative whose chemical composition, after drying, is 99.8% sodium chloride. Salt is the most critical ingredient in sausage manufacture other than meat, as its’ major function is to solubilize or release the contractile proteins from the meat muscle fiber.

Suggested usage is 2% - 3%.

Smoke Flavour, Liquid
(Liquid Smoke P10) #4110

This product is a natural smoke flavour produced by the controlled pyrolysis of hickory, other hardwoods and mesquite. The smoke is collected in water, aged, filtered and packaged to provide a clean, controlled natural wood smoke colour and flavour. This smoke is recommended for internal addition and drenching and is ideal for wieners and other meat and poultry products.

Recommended usage levels are 2 – 6 oz/100 lbs of product.

This is a vegetable (soybean) oil extract the contains oil-soluble smoke flavour components that are mellow in flavour without the presence of organic acids. Our smoke oil has a hickory flavour in a double strength concentration.

This flavour may be added directly to your meat batch and is recommended for sausages, wieners and meat snack products at usage levels of 1oz to 3 oz per 100 lbs meat product.

Smoke Oil, Hickory #4112

A spray-dried natural smoke flavouring produced by combining malto-dextrin with an a queous hickory smoke solution to provide a smoke flavour in a dry form at very low usage rates. The powder allows the processor to add a mild smoke flavour to sausage products without adding moisture.

Recommended usage levels are 1 oz to 5 oz per 100 lbs of meat product.

Smoke Powder, Hickory #4104 An antioxidant that is the sodium form of ascorbic acid. It is soluble in water and provides a non-acidic taste. In water, it readily reacts with atmospheric oxygen and other oxidizing agents, making it valuable as an antioxidant. One part Sodium Ascorbate is equivalent to 1.09 parts of Sodium Erythorbate. See also Ascorbic Acid.
Sodium Bicarbonate #7601 This is a manufacturing aid used in cure blends that contain both erythorbate and sodium nitrite. Bicarbonate buffers the pH sufficiently to prevent premature reaction between the two ingredients. If the reaction has taken place, the cure will contain discoloured specs ranging from brown to grey to black colour.
Sodium Caseinate #6515

Sodium Caseinate is a spray-dried milk protein manufactured directly from fresh skim milk. This product has a range of functional properties including:

  • Excellent dispersibility
  • Very good emulsifying capacity
  • Low flavour profile
  • High fat and water binding capacity
  • Excellent water solubility
  • High protein content (90%)
Sodium Chloride See Salt
Sodium Diacetate #7207 This is a blend of sodium acetate and acetic acid. It is used to give a vinegar flavour in marinades or snack foods. Also functions against mold and bacteria. Use 12 grams Sodium Diacetate to replace 100 grams of 5% vinegar.
Sodium Erythorbate #7650

Used as a cure accelerator by helping the nitrate perform the chemical reaction quicker and more completely.

Sodium Erythorbate is widely used around the world as an effective and economical antioxidant (absorber of oxygen) and reducing agent, in cured meat processing. The result is an attractive and longer lasting colour in such products as ham, corned beef, bacon, frankfurters, bologna and luncheon meats.

Sodium Ascorbate and Sodium Erythorbate are often substituted for each other as they have a very similar chemical makeup. The primary differences are that Sodium Erythorbate has no Vitamin C activity, and is also more economical to use. The functionality and benefits in cured
meat processing are the same.

Recommended Usage: 0.05% to 0.1% in finished product.

Sodium Nitrite

The salt of nitrous acid.

There are 4 key functions of nitrite in meat curing:

  1. To stabilize the colour of the lean tissues.
  2. To contribute to the characteristic flavour of cured meats.
  3. To inhibit growth and development of toxin from Clostridium Botulinium, a fatal food poisoning organism (as well as other spoilage and food poisoning organisms).
  4. To retard development of rancidity.

Maximum levels allowed are 200 ppm (.02%) in chopped meats and 120 ppm (.012%) in bacon products.

Nitrites are a controlled chemical. For your convenience, we offer our “Malabar Sure Cure”– a consistent blend of salt and nitrite ready to use in your meat applications.

Soy Protein Concentrate #9200

The concentrate obtained by processing soybean flour to remove the soluble carbohydrates. The protein content is approximately 70 percent. In the powder form, it is used in processed meat products and sausage products for moisture and fat binding as well as texture. In the granular form, it is used in ground meat food items for texture. Concentrates have been demonstrated to successfully emulsify up to 7 parts water and 7 parts fat to one part protein and is not affected by salt.

Recommended usage is 1% to 3%.


Soy Protein Isolate #9303


The isolate prepared from soybean flour by extracting the protein and precipitating it to yield a product of approximately 90 percent protein. It functions to increase the protein content in foods, to reduce shrinkage and to provide structure and appearance by emulsifying, stabilizing and binding the fat and water, in poultry and meat products. With its’high viscosity and solubility, isolate hydrates rapidly and forms heat stable emulsions. It also has a good salt tolerance.

We stock an isolate that does not contain nitrites and is therefore also recommended for poultry products.

Starter Culture #7212

Danisco TEXEL® SP-Elite starter culture consists of a special blend of selected strains of lactic-acid producing micro-organisms. Our starter culture is formulated for dry sausage/salami products with an optimum performance temperature of 30°C (86°F); this is the internal meat temperature. Proper fermentation inhibits the growth of harmful bacteria, gives a dry sausage product a characteristic fermented tang and assists in drying through a pH drop.

Available in 25 gm pouches (in stock) for 200 kg of meat.

Sucrose (sugar)
White Granulated Sugar #1630
A sweetener that is the disaccharide sucrose, consisting of one molecule of glucose and one molecule of fructose. It is obtained as cane or beet sugar. It has relatively constant solubility and is a universal sweetener because of its’intense sweetness and solubility. Sugar softens meat products by counteracting the harsh hardening effects of salt by preventing some of the moisture removal and by a direct moderating action on flavour. When cooked, sugar forms browning products that enhance the flavour of cured meats. Dextrose or corn syrup may also be used.
Super Fresh #MALSF-001

Super Fresh is a blend of natural antioxidants, ascorbic acid and de-flavoured rosemary extract, which will extend the shelf life of smoked products. Super Fresh reduces the development of warmed-over flavour, retards oxidation, rancidity of fats, and improves the long-term colour stability in cured meat products.

Rosemary contains natural anti-oxidants in small quantities, yet has a significant flavour contribution. Using a de-flavoured rosemary extract, you receive the same benefits, which include reduced oxidization of fats; greater colour stability by reducing the effects of air and light, longer product shelf life, all without the distinct flavour associated with rosemary.

Ascorbic Acid (Vitamin C), being an antioxidant, possesses similar qualities to rosemary extract. It is also responsible for accelerating the curing process of cured meats.

Sure Cure (curing salt) #7603

Please ask for our
“How to Use” sheet on Sure Cure, for complete instructions

A carefully regulated blend of salt and sodium nitrite for fast curing and best colour retention for all cured meats.

Sure Cure is a basic cure that is used to cure all meats that require cooking, smoking and canning. When using Sure Cure, additional salt is required to be added (ratio of 1 part Sure Cure to 5 parts salt). Sure Cure is used in poultry, hams, bacon, luncheon meats, corned beef, pâtés, fish and many other meat products.

We also recommend adding Sodium Erythorbate with the Sure Cure to maximize the curing process.

Turkey Flavour T5502 #4517 A collagen based, functional protein ingredient that will increase processing yields, increase brine pickup, reduce storage purge and is non-GMO.
Wheat Crumb
Coarse Crumb #1453
Regular Crumb #1454


A formulated wheat flour dough, baked and sized to required granulations. Crumb acts as a meat binder due to its’effective water absorption capability.

Very effective in fresh sausage, steakettes, meatballs and burgers.

Xanthan Gum #7125

This is a gum used as a thickening agent. Xanthan gum is found in marinades or where you need something to become very thick and cling to a meat product when no heating is required.

It is very stable to viscosity change over varying temperatures, pH and salt concentrates.

Yeast Extract

This ingredient is also used as a flavour enhancer and can also be used as a replacement for MSG.

See Malabar Flavour Plus 131

To the best of our knowledge, the above information is accurate and reliable, and is offered solely for consideration and assistance without any warranty or guarantee.

 

Questions? Contact our technical specialists
@ 1-888-456-6252, or at info@malabarsuperspice.com.
We’re here to help!


In This Section
Ingredients, Additives, Flavours & Extractives
Reference Pages
More About… Sodium/Potassium Nitrites And Nitrates
Meat Processing Additives & Binders
Recommended Cooked Sausage Ingredient Levels
Using Lactic Acid Starter Culture
Phosphates In Meat Processing
Malabar Sure Cure
Sodium Erythorbate, Sodium Ascorbate, and Ascorbic Acid
Nitrite Levels

Crushed Red Pepper

Did you know?

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