MSG FLAVOUR ENHANCER
IntroductionDEFINITION: 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.
Flavour Enhancers and Food Additives
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VEGAMINE 184
25 kg1 kg
1 kg200 g
25 kg1 kg
CODE: 5446252CODE: 5416205
CODE: 4694678CODE: 4402378
CODE: 4699025CODE: 4699017
DOSAGE RATE
DOSAGE RATE
DOSAGE RATE
• According to taste.
• According to taste.
• Use 1 - 3 g Vegamine 184 per kg endproduct.
MSGContains pure monosodium glutamate. Use as aflavour enhancer in all savoury dishes.
Spice-O-MatUse before or after cooking to add an exciting flavour to meat, poultry, fish and vegetables.
Vegamine 184Used as a flavour enhancer in meat products, soups, sauces and gravies.
Flavour Enhancers
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Food Additives
5 kg1 kg
1 kg
CODE: 5416140CODE: 5416051
CODE: 5003075
DOSAGE RATE
DOSAGE RATE
• Dissolve 10 g of Chip White per litre ofwater. Soak chips for 15 minutes.
• Use 3 - 5 kg/kg of emulsion. For freshsausages (with no other preservativepresent): 3 g/kg finished product.
• Sprinkle on meat off-cuts and mix byhand. Can be left up to 2 days beforeusing.
• Wash carcasses with 5 g/litre to prevent• sliminess on outside.• Soak equipment in 7 g/litre water to
retard microbial growth.
Chip WhiteUsed to retard the browning of freshly cut potato chips and other vegetables.
Continental Fix FreshUsed in processed and fresh meat products to enhance shelf life and red colour. Prevents discolouring and retards rancidity. Use in combination with Prague Powder® to effect a better cured colour. Retards microbial growth.
2 kg CODE: 5416167
• 90 g Crystals per 100 kg end product.
CrystalsUsed as a preservative in fresh meat products such as hamburgers, pork and beef sausages, boerewors etc.
USAGE
2 kg8 kg
CODE: 5406002CODE: 5406000
DOSAGEFresh RedFresh Red can be used in fresh sausages where no other preservative is present. Extends shelf life and enhances colour. Prevents meat from discolouring and fats from going rancid.
• 2.5 g - 3 g of Fresh Red per kg endproduct.
1 kg CODE: 4402001
DOSAGE RATEPreservaUsed in fresh meat products eg. burgers and sausages. Enhances shelf life and colour and retards rancidity. Inhibits the growth of various food poisoning and spoilage micro organisms.
• Use 190 g of Preserva per 50 kg offinished product (this is the maximumamount allowed by legislation andshould not be exceeded).
• Should not be used in conjunction withBatch Packs.
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1 kg CODE: 5406022
DOSAGE RATE• Use 2 - 3 g of Dualrot NF per kg of final
product.
Dualrot NFUsed in processed and Salami meat products for colour enhancing.
1 kg CODE: 4017056
DOSAGE RATE• 3 g Cutterfos per kg end product.
CutterfosCutterfos reacts with meat protiens to hold moisture during processing. This results in improved yields, tenderness and juiciness.
Food Additives
5 kg CODE: 5406007
DOSAGE RATE• 5 g - 25 g Gelatine per 250 ml hot
water.
Gelatine 75Pure gelatine, ideal for use in brawn.
5 Litres CODE: 5416000
DOSAGE RATE• 5 - 10 ml Kolorade per 20 kg end
product.
KoloradeButchers Red in liquid form. Provides a red colour in extended emulsified products.
1.3 kg CODE: 5411139
DOSAGE RATE• Add 1.3 kg Tender Plus® to 20 Litres
water.
Tender Plus®
Tender Plus® is a multifunctional system designed to increase yields, improve tenderness and juiciness to all types of meat. Can be applied to the meat through injection, tumbling or as a cover brine.
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Tender Plus®
Recommended injection/ tumbling rates Meat Rate
Beef 12%
Pork 10%
Chicken 10%
Lamb 8%
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.
Lamb 8%
Where Tender Plus® can be used:• Roasts • Kebabs • Stir Fries • Ribs• Chicken Breasts • Steaks • Cubes
I N N O V A T I O N T H R O U G H T E C H N O L O G YSk
etch
293
1/10
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
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PRAGUE P O W D E R®
Recipe for cover brine
Recipe for semi-dry cure
Water Salt
Salt Sugar
Prague Powder® Prague Powder®
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Product Code:4050224 2 kg pack size4050225 25 kg pack size
Technology:For use in cured meat products which have shorter curing times in the manufacturing process. Sodium Nitrite reacts quickly to form nitric oxide; nitric oxide reacts to produce the desirable and stable pink pigment of cured meat.
Application: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
Recommended Usage:• 2g/kg fi nal product• Existing food regulations must be observed
Storage:• Cool, dry conditions away from direct
sunlight, in an insect and pest-freewarehouse
• Temperature: 15 - 25º C
Additional Information:• Product suitable for Halaal foods• Product suitable for Kosher foods
I N N O V A T I O N T H R O U G H T E C H N O L O G Y
PRAGUE P O W D E R®
NN
I N N O V A T I O N T H R O U G H T E C H N O L O G YI N N O V A T I O N T H R O U G H T E C H N O L O G Y
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PRAGUE POWDER® NN
25 kg2 kg
CODE: 4050223CODE: 4050096
DOSAGE RATE• 2 g Prague Powder® per kg end
product.
Prague Powder®
Prague Powder® is a curing agent used in cured meats which have longer curing times. It is responsible for the formation of the characteristic pink colour of cured products upon cooking/heating. It also contributes to the flavour of cured meats.
Food Additives
25 kg2 kg
CODE: 4050225CODE: 4050224
DOSAGE RATE• 2 g Prague Powder® NN per kg end
product.
Prague Powder® NNPrague Powder® NN is a curing agent used in cured meats which have shorter curing times. It is responsible for the formation of the characteristic pink colour of cured products upon cooking/heating. It also contributes to the flavour of cured meats.
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