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Flavour Enhancers and Food Additives Introduction

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Flavour Enhancers and Food Additives Introduction Flavour Enhancers and Food Additives Introduction DEFINITION: An ingredient, generally regarded as safe at prescribed addition levels, intentionally added to a food product to enhance the properties of the food product and prolong shelf life. Food additives should not be added to hide bad manufacturing practice or the use of inferior materials. MSG MSG is the sodium salt of glutamic acid. Glutamic acid or glutamate is present in many foods as they come from the field, farm or ranch. Glutamate, like many other components of our food is also produced within the human body. Interestingly, mother’s milk is a rich source of glutamate, as is cow’s milk, meat, tomatoes and mushrooms. The high levels of glutamate in mushrooms and tomatoes also suggests this is a reason for these products being widely used in food preparation. As glutamate is produced by the body, any added glutamate introduced into the digestive system in food products, is metabolised by the body as it would metabolise the glutamate produced in the body. MSG has the remarkable property of enhancing or “waking up” flavour in foods. The latest buzzword in food flavour circles, Umami is a Japanese term describing good taste and deliciousness. Translated, “Umami” Uma = good Mi = taste “Umami flavours” are being developed using ingredients that have naturally high glutamate content, such as tomatoes and mushrooms. MSG FLAVOUR ENHANCER 1 Flavour Enhancers MSG DOSAGE RATE Contains pure monosodium glutamate. Use as a • According to taste. flavour enhancer in all savoury dishes. 1 kg CODE: 5416205 25 kg CODE: 5446252 Vegamine 184 DOSAGE RATE Used as a flavour enhancer in meat products, • Use 1 - 3 g Vegamine 184 per kg end soups, sauces and gravies. product. 1 kg CODE: 4699017 25 kg CODE: 4699025 Spice-O-Mat DOSAGE RATE Use before or after cooking to add an exciting • According to taste. flavour to meat, poultry, fish and vegetables. 200 g CODE: 4402378 1 kg CODE: 4694678 VEGAMINE 184 2 Food Additives Chip White DOSAGE RATE Used to retard the browning of freshly cut potato • Dissolve 10 g of Chip White per litre of chips and other vegetables. water. Soak chips for 15 minutes. 1 kg CODE: 5416051 5 kg CODE: 5416140 Continental Fix Fresh DOSAGE RATE Used in processed and fresh meat products • Use 3 - 5 kg/kg of emulsion. For fresh to enhance shelf life and red colour. Prevents sausages (with no other preservative discolouring and retards rancidity. Use in present): 3 g/kg finished product. combination with Prague Powder® to effect a • Sprinkle on meat off-cuts and mix by better cured colour. Retards microbial growth. hand. Can be left up to 2 days before using. • Wash carcasses with 5 g/litre to prevent • sliminess on outside. • Soak equipment in 7 g/litre water to retard microbial growth. 1 kg CODE: 5003075 Crystals USAGE Used as a preservative in fresh meat products • 90 g Crystals per 100 kg end product. such as hamburgers, pork and beef sausages, boerewors etc. 2 kg CODE: 5416167 Fresh Red DOSAGE Fresh Red can be used in fresh sausages where • 2.5 g - 3 g of Fresh Red per kg end no other preservative is present. Extends shelf product. life and enhances colour. Prevents meat from discolouring and fats from going rancid. 2 kg CODE: 5406002 8 kg CODE: 5406000 Preserva DOSAGE RATE Used in fresh meat products eg. burgers and • Use 190 g of Preserva per 50 kg of sausages. Enhances shelf life and colour and finished product (this is the maximum retards rancidity. Inhibits the growth of various amount allowed by legislation and food poisoning and spoilage micro organisms. should not be exceeded). • Should not be used in conjunction with Batch Packs. 1 kg CODE: 4402001 3 Food Additives Cutterfos DOSAGE RATE Cutterfos reacts with meat protiens to hold • 3 g Cutterfos per kg end product. moisture during processing. This results in improved yields, tenderness and juiciness. 1 kg CODE: 4017056 Dualrot NF DOSAGE RATE Used in processed and Salami meat products for • Use 2 - 3 g of Dualrot NF per kg of final colour enhancing. product. 1 kg CODE: 5406022 Gelatine 75 DOSAGE RATE Pure gelatine, ideal for use in brawn. • 5 g - 25 g Gelatine per 250 ml hot water. 5 kg CODE: 5406007 Kolorade DOSAGE RATE Butchers Red in liquid form. Provides a red colour • 5 - 10 ml Kolorade per 20 kg end in extended emulsified products. product. 5 Litres CODE: 5416000 Tender Plus® DOSAGE RATE ® Tender Plus® is a multifunctional system designed • Add 1.3 kg Tender Plus to 20 Litres to increase yields, improve tenderness and juiciness water. to all types of meat. Can be applied to the meat through injection, tumbling or as a cover brine. 1.3 kg CODE: 5411139 4 INNOVATION THROUGH TECHNOLOGY Tender Plus® Tender Plus® is a multifunctional ingredient system designed to increase yields, improve tenderness and juiciness to all types of meat. Tender Plus® is easy to use, dissolves quickly in water with no separation of ingredients within the brine. PRODUCT CODE: 5411139 This new processing technology offers a number of benefi ts: • Ease of brine preparation • Ease of diffusion - By injection - By tumbling - By cover brine • Enhanced tenderness and juiciness • No off taste • Increased yield and profi t • Control of bacteria growth Application: • As a brine for injecting whole meat pieces • As a brine for tumbling smaller meat pieces • As a cover brine Method: Add 1,3 kg Tender Plus® to 20 kg water Recommended injection/ tumbling rates Meat Rate Beef 12% Pork 10% Chicken 10% Lamb 8% Where Tender Plus® can be used: Sketch 2931/10 • Roasts • Kebabs • Stir Fries • Ribs • Chicken Breasts • Steaks • Cubes 5 PRAGUE POWDER® Recipe for cover Recipe for semi-dry brine cure Water Salt Salt Sugar Prague Powder® Prague Powder® 6 INNOVATIONINNOVATION THROUGHTHROUGH TECHNOLOGYTECHNOLOGY PRAGUE POWDER® NN Product Code: Recommended Usage: 4050224 2 kg pack size • 2g/kg fi nal product 4050225 25 kg pack size • Existing food regulations must be observed Storage: Technology: • Cool, dry conditions away from direct For use in cured meat products which have sunlight, in an insect and pest-free shorter curing times in the manufacturing warehouse process. Sodium Nitrite reacts quickly to form • Temperature: 15 - 25º C nitric oxide; nitric oxide reacts to produce the desirable and stable pink pigment of cured meat. Additional Information: • Product suitable for Halaal foods Application: • Product suitable for Kosher foods A nitrite curing salt to preserve meat and stabilise the pink cured meat colour upon cooking or heating. Properties: • Fast curing colour development • Good colour stability • Provides preservation • Increases shelf life 7 Food Additives Prague Powder® DOSAGE RATE ® Prague Powder® is a curing agent used in cured • 2 g Prague Powder per kg end meats which have longer curing times. It is product. responsible for the formation of the characteristic pink colour of cured products upon cooking/heating. It also contributes to the flavour of cured meats. 2 kg CODE: 4050096 25 kg CODE: 4050223 Prague Powder® NN DOSAGE RATE ® Prague Powder® NN is a curing agent used in • 2 g Prague Powder NN per kg end cured meats which have shorter curing times. It is product. responsible for the formation of the characteristic pink colour of cured products upon cooking/heating. It also contributes to the flavour of cured meats. 2 kg CODE: 4050224 25 kg CODE: 4050225 PRAGUE POWDER® NN 8.
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