Cooking up sizzling solutions
Beef, chicken and pork are important sources of protein and nutrients. Whether meat is at the center of the plate or a savory accent, many consumers will try to incorporate meat into their daily diet as incomes allow. Meat processers play a prominent role making meat more affordable, improving the eating experience and adding variety. The right formula can improve yields and optimize costs while meeting consumer expectations for product appearance, texture and flavor.
Ashland Benecel ™ modified cellulose and Aqualon™ cellulose gum are well suited to meat applications. We have grades of modified cellulose and cellulose gum which provide binding, moisture retention and texture for a range of meat applications. Our ingredients help provide versatile, cost-effective solutions with good eating quality for emulsified, injected and frozen meats.
In emulsified products, such as sausages, the water-binding properties of cellulose gum and modified cellulose produces a pleasing mouthfeel, along with less phase separation or cracking. The water-binding property also acts as a release agent when peeling off meat casings. In brine-injected meats, cellulose gum improves injection uptake and overall yields in addition to allowing for the replacement of higher-priced hydrocolloids, such as blends of locust bean, guar and xanthan gums.
We invite you to talk to one of the solvers on our technical team to find out more about how our ingredients can support your next meat protein project.