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Information and Insight for Functional Ingredients & Additives

Water Activity – Why do we need to control it?

A Close Look at Water in your Products Predicting Food Spoilage: Water activity (Aw) has its most useful application in predicting the growth of bacteria, yeasts and molds. For a food to have a useful shelf life without relying  on refrigerated storage, it is necessary to control either its acidity level (pH) or the level […]

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Soy Protein

  Soy (Soybean) Protein is the protein obtained from Soybeans, containing the essential amino acids. Since the approval of soy protein isolate and concentrate in Canada, usage has steadily increased.  Soy is not used as a meat replacer but as a protein extender, emulsifier and binder in emulsion and whole muscle products. Soy Flour After […]

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Brine Preparation: Order is Everything

When preparing brine, the order in which ingredients are added and mixed is one of the most important factors in ensuring a successful end product. We recommend that ingredients be added in the following order: COLD Water/ICE @ 0° C to 2° C – Why? Most functional ingredients, especially the phosphates works best at lower […]

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What is Sugar?

What is sugar? Sugar is found in the tissues of most plants, but sufficient quantities for commercial extraction are only found in sugarcane and sugar beet Sugarcane- species of giant grasses in the genus “saccharum”, cultivated in tropical climates Sugar beet – a cultivated variety of “beta vulgaris”, grown as a root crop in more […]

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Herbalox

Herbalox

The longer your sausages remain fresh in deli case, the more valuable it is for a retailer. Revolutionary rosemary-based Herbalox established the standard for natural oxidation-inhibiting products. It is a rosemary oleoresin with the flavour and aroma removed.  With its light brown colour it can be used in any type of meat product without giving […]

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GDL

Glucan Delta Lactone

Glucona Delta Lactone 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 formulation is affected by temperature, concentration and the pH of the solution. It is permitted at a rate of 8ozs per […]

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Celery Blend 1.0 – All Natural Nitrite

Celery Blend 1.0 is a multi functional seasoning that aids in flavour and colour development, as well as shelf life stability in meat and poultry products. This is considered a natural source of nitrite, whereas the nitrates have already been pre-converted into nitrites. Call us for more information ….. To the best of our knowledge, […]

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More about ….. Potassium Lactate

Commonly Asked Questions Regarding Potassium Lactate What is it? Potassium Lactate is a colourless liquid derived from lactic acid ( lactic acid is not derived from dairy therefore, no allergen issues), a commonly used biological acid that is naturally present in animal tissue. How do I use it? Potassium Lactate is a 60% concentrated solution […]

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Sodium Erythorbate vs Sodium Ascorbate vs Ascorbic Acid

What Are They? How Do They Compare? Sodium Erythorbate Sodium Erythorbate is an antioxidant that is the sodium salt of erythorbic acid (produced by fermentation of food grade starch). In the dry state, it is non-reactive, but when mixed with water, it reacts with atmospheric oxygen and other oxidizing agents. In meat curing, it controls […]

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