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| Item Description | Supplier | Application |
|---|---|---|
| CARFOSEL 994كارفوسيل (STTP) | Pryon | It helps to prevent the meat from becoming tough and dry during cooking, and results in a more tender and juicy product |
| CARRAGEENAN CG MCH 6479UMO / KG. | Gellymer | improve moisture retention, cooking yields, slicing properties, mouth-feel and juiciness |
| CORN STARCHنشا الذرة | Master Food | Additives, are extensively applied in meat industry, either single or in combination with other additives (most often hydrocolloids) as water binding agents, emulsifiers, fat substitutes, to improve productivity, stability and texture of meat products. |
| EMFIBRE EF 200 25KG | Emsland | EF 200 is ideal for preventing cooking loss in poultry and fish applications |
| ISOLATE SOY PROTEIN | Emsland | Soy protein isolate is used as a functional additive or non-functional filler in the processing of meat products. |
| MALTO DEXTRINKG/BAG | FUFENG | Adding maltodextrin to meat products such as ham and sausages, its adhesiveness and thickening properties can make the products delicate, rich in taste, and easy to package and shape. |
| NATAMYCIN | Proquiga Biotech | prevent fungal growth on the surface of the product such as, mortadella, meat roasts, pepperoni etc. |
| NATIVE POTATO STARCH | Emsland | As a binder or extender |
| NISIN | Proquiga Biotech | prevent fungal growth on the surface of the product such as, mortadella, meat roasts, pepperoni etc. |
| PAPRIKAFOOD GRADE 40000 Oleoresin | Roha | Paprika Oleoresin is used as a coloring and flavoring agent |
| WHEAT FIBER UNICELL® WF 200 | Inter Fiber | good freeze-thaw stability, increased water/oil binding, and calorie reduction for cold cuts |
| Soya TVP | Sonic Biochem | |
| XANTHAN GUM | Xanthan gum is used for tenderizing meat cuts, preferably in combination with a curing treatment, in which the meat cut is injected or otherwise treated with an aqueous brine solution to which the Xanthan gum has been added. | |
| PLUS-STABIL FM D 4025 KG /bag | Hydrosol |
Brine system
'- Stabilising
Injection system for fresh Meat. Process : INJECTION -> TUMBLING -> FREEZING - To provide water retention, tender & high quality products. - To provide better taste & texture for products. - Golden Chicken - Tender breast project analysis with FM D40. Injection rate lower than expected. Expected injection rate was 35%, but chicken could only inject 27%, and final output was 23%. NOTE : Brine Temp. - 4˚C across all brines |
| PLUS-STABIL FM MT25 KG /bag | Hydrosol |
- Tumbling system for meat preparation.
- Used Golden chicken fillet for the process. - Product tumbled and absorbed all quantity of brine provided, Absorption ratio 30% - Product after tumbling noticed separated inner fillets, so small chicken fillet with inner fillet is recommended. All brine was absorbed by chicken fillet. Process : TUMBLING -> FREEZING |
| PLUS-STABIL FM SDE25 KG / bag | Hydrosol |
- Tumbling system for meat preparation.
- For shawarma/ döner/ gyros, trimmings and restructured marinated meat. - Less weight-loss during cooking. - Improves texture and sliceability. Chicken kebab using PLUSstabil FM SDE & PLUSstabil FM MT |
| HYDROTOP HIGH GEL 30 | Hydrosol |
Meat Replacer '
- Stabilising system
for Nuggets & Minced meat products. - used in convenience products like burgers, nuggets, schnitzel, meatballs, etc. - Various meat content & types possible - Improved bite and texture in hot consumed products - Great binding properties. Overall Juicy product - Cost saving - Natural Meat texture and bite, Reduction in shrinkage and cooking loss. |
| FMHVC | Hydrosol |
Brine system
'-'- Stabilising
injection system for meat products. - High viscosity brine for Injection in poultry meat up to 15% – 30% - Less weight-loss, cost efficiency, improved texture and juiciness. - For high viscosity brines & low drip loss. |
| Hydrotop CS 50 | Hydrosol |
Emulsifier
- Similar to natural meaty
color and meat texture. - Uniform color over whole product. - Desireble bite & sliceability and Juicyness & elasticity. - Without water seperation or dryness on the surface. - Improved bite, texture and sliceability. - Use in Wide range of emulsified products such as sausages, cold cuts, restructured meat, etc. |
| Hydrolon Fresh NI 21 | Hydrosol |
- Works against All kind of bacteria, cloudiness, acidification,
putridness. - Stabilising system for maintaining freshness, reduced microbial spoilage & increased shelf-life. - Spoilage due to bacterial species resulting in cloudiness in packaging, green/grey colour on the surface, fungi/mold on surface, greasiness, acidification, putridness of end products can be reduced. |
| GARLIC PEPPER10 KG | DSM-Firminich | Seasoning |
| CHEESE SAUCEKG | DSM-Firminich | sauce |
| FAJITHA SEASONINGKG | DSM-Firminich | Marinade |
| HONEY HARBANEROKG | DSM-Firminich | Sprinkler & Sauce, Sauce Preperation - 4 gm seasoning + 96 gm seasoning |
| HOT HONEY SAUCE PREMIX10 KG | DSM-Firminich | Sauce Application (1:3 ) |
| PARMESAN GARLIC SPRINKLER10 KG | DSM-Firminich | Sprinkler & Sauce, Sauce Preperation - 4 gm seasoning + 96 gm seasoning |
| PERI PERI SEASONING | DSM-Firminich | Marinade |
| REGULAR BREADER UniteKG | DSM-Firminich | Coating system for the Crispy chicken and broasted |
| REGULAR MARINADE UniteKG | DSM-Firminich | Marinade |
| SMOKED PAPRIKA UniteKG | DSM-Firminich | Sprinkler |
| SPICY MARINADEKG | DSM-Firminich | Marinade |
| SPICY SPRINKLERKG | DSM-Firminich | Marinade |
| ZINGER MARINADEKG | DSM-Firminich | Marinade |
| Flavours | DSM-Firminich | Different Varients of flavors (Chicken,smoke etc) |
