Food Additives Functional Ingredients
Sodium Nitrite
Sodium nitrite is a salt and an antioxidant widely used in the curing of meats, such as ham, bacon, and hot dogs. It plays a critical role in food safety by preventing the growth of Clostridium botulinum, the bacteria responsible for botulism, while also preventing spoilage. Additionally, sodium nitrite contributes to the distinctive color and flavor of cured meats.
Transglutaminase (Meat Glue)
Applications:
- Enhances binding and texture in processed meat, seafood, and dairy products.
- Improves the structural integrity of plant-based protein products.
- Used in bakery and pasta products for enhanced dough elasticity.
Sodium Erythorbate
Sodium erythorbate is an antioxidant commonly used to preserve the color and freshness of processed meats, fresh meats, and even fruits and vegetables.
Applications:
- Processed Meats: Enhances the red color of cured meats like sausages, ham, and bacon by accelerating the conversion of nitrite/nitrate to nitric oxide.
- Fresh Meats: Prolongs color stability and extends shelf life when used with curing salts.
- Fruits and vegetables: It inhibits browning and preserves freshness by scavenging oxygen and reversing oxidation. It is typically applied by spraying or dipping in an aqueous solution.
Xanthan Gum
Xanthan gum is a versatile thickener and stabilizer commonly used in food formulations to improve texture, viscosity, and stability.
Applications:
- Dressings & Sauces: Prevents ingredient separation and enhances thickness.
- Non-Dairy & Plant-Based Products: Improves consistency in alternative milk products.
- Bakery & Beverages: Enhances texture and mouthfeel in gluten-free and low-fat formulations.
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