Meat+Poultry - August 2018 - 82
- TOM ROURKE
like prune-based ingredients, can go a long
way in improving the flavor, appearance and
acceptance of these foods."
For prepared meats containing modified
corn starches, functional native starches are
also an option to enhance texture and viscosity
while allowing for a natural claim.
"We offer a functional native potato starch
that provides water-holding capacity, purge
control and stability, comparable to traditional
modified starches in cooked meat and sausage
applications," says Melissa Machen, senior
technical services specialist, Cargill Texturizing
Solutions, Minneapolis. "It appears on ingredient
statements as simply 'potato starch.'"
Isolated fiber ingredients are also a natural
alternative. Not only do they bind water, they
add fiber to otherwise fiber-void foods.
"Chicory root fiber offers meat processors a
label-friendly option to retain water in processed
meats, improving the product's sensory
characteristics and boosting yields through cook
cycles," Machen says. "It may also be used as a
fat replacer in low-fat meat applications."
Jefferson, Georgia-based World
Technology Ingredients (WTI) Inc., has a
lemon juice and vinegar blend, as well as a
rice flour and lemon juice product to replace
phosphates, while delivering excellent yields
with great flavor profiles.
"Our natural phosphate alternatives
achieve very comparable yields at around 1.0
percent usage rate in sausage, poultry and red
meat applications, compared to traditional
phosphates," says Klaus Kreuzner, director of
sales at WTI.
Wenda Ingredients, Naperville, Illinois,
offers a phosphate replacer that is a blend of
brewer's yeast extract and citrus extracts. It is
labeled simply "yeast extract, natural flavors."
"It can be used in injected or tumbled
applications, as well as in ground and
emulsified meats," says Brian Metzger, vice
president of sales and business development.
Food safety and shelf life extension
ingredients may also be cleaned up to allow
® Your Clean-Label
Basic American Foods team created new solutions to
help address the challenges of clean-label formulations.
Replace multiple existing food additives and chemical
derived antioxidants with X-TRATOS® - a single
alternative that is made from dried potatoes with no
X-TRATOS® provides multi-functional benefits in Fresh
* STRONG WATER BINDING FUNCTIONALITY
* INCREASES YIELDS
* REDUCES PURGE LOSS
* REDUCES OXIDATIVE DETERIORATION
* ADDITIVE-FREE, NON-GMO, GLUTEN-FREE
* MINIMALLY PROCESSED
For more information or a sample
82 MEAT+ POULTRY | 08.18 | www.meatpoultry.com
of X-TRATOS®, call (208) 785-8727