摘要:
The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: • between 20 and 75% w/w acid equivalent of a salt of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof; • between 10 and 75% w/w of plasma protein; and • between 0.5 and 5% w/w acid equivalent of ascorbate; wherein the composition when diluted with distilled water of 20°C to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of "label friendly" ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.
摘要:
This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide materials can reduce moisture loss with as much as 15 %, as compared to non-treated meat. In some embodiments, the compositions are based on ingredients that can be labeled as 'natural ingredients'. The invention provides compositions comprising such combinations of one or more acetic acid salts with one or more polysaccharide materials; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.
摘要:
The present invention relates to a method for manufacturing a brine with improved features for use in food as a condiment and for the preservation and treatment of fish and shellfish, improving the organoleptic and nutritional properties of the foods treated and/or cooked with it. The brine with improved features obtained according to the method of the present invention can furthermore be used as raw material for manufacturing intensely hydrating and mineralizing isotonic beverages for human consumption, as well as any food product requiring water in the manufacturing process, improving the nutritional properties thereof. It can also be used as raw material for manufacturing products with a high nutritional value in agriculture and stock raising, in the food industry, in other industries and in health treatments.
摘要:
The object of the invention is to provide a bioactive agent in which the bioactive effectiveness of ferric iron salt and/or ferric ferrous iron salt contained therein is stabilized, making long term preservation possible, so that the bioactive agent can be useful as an original solution for medical use, as a soil conditioner, or the like. An iron-magnesium mixture solution is provided in the invention, wherein the iron-magnesium mixture solution is produced by mixing an aqueous solution containing a ferric iron salt and/or a ferric ferrous iron salt in a concentration of not less than 0.5 mol/L as iron in the ferric iron salt and/or the ferric ferrous iron salt, and an aqueous solution containing a magnesium salt in a concentration of not less than 0.2 mol/L as magnesium in the magnesium salt.
摘要:
Provided is an antibacterial aqueous solution comprising a phosphate, a citrate, and a silicate; a method of controlling bacterial contamination and/or growth in food substance; a method of prohibiting the formation of, and/or facilitating the removing of, silicate aggregation on metal article; and a method of reducing phosphate usage in industrial antibacterial process.
摘要:
The invention relates to a novel phosphate mixture, which is characterised by the excellent solubility thereof in water and in aqueous solutions containing salt (brine). The novel phosphate mixture is characterised in that it is made of the following components: 1) 60 - 85 wt. % of a clear-soluble potassium tripolyphosphate having a P2O5 content of 46.0 wt. % - 47.0 wt. %, preferably 46.4 46.8 wt. %, especially 46.4 wt % and a K2O/P2O5 Mol ratio of 1.70 1.78, preferably 1.73 1.75 and especially 1.74, 2) 15 - 39 wt. % of sodium polyphosphate NPP, 3.) 1 - 5 wt. % XH2PO4, whereby X=Na and is K, whereby the mixture has a pH- value of between 8 - 10, preferably 8.5 9.5 and has an opacity in water and brine of