Encapsulates MEATSHURE SALT - SensoryEffects

MEATSHURE® SALT

Encapsulates

MEATSHURE® SALT

ENCAPSULATED SALT CONTROLS

Salt (sodium chloride) is commonly used as a • Release & solubilization of active ingredients
functional ingredient in processed meats, as • Undesirable reactions
a flavoring in seasonings, and as a means of • Product texture
preservation.
PROTECTS
MeatShure encapsulated salt helps control bind,
syneresis, protein extraction and delays the onset • Integrity of muscle proteins
of oxidative rancidity during shelf life. • Color & texture of meat
• Consistency during processing
The use of MeatShure encapsulates helps to
optimize high speed forming operations by DELIVERS
preventing salt-soluble proteins from accumulating
on equipment. This reduces patty adhesion and • Superior finished products
malformation, reduces cleaning delays all while • Improved production flexibility
increasing process yield. • Greater efficiency, better yield
• Consistent flavor
• Improved product texture
• Freeze-thaw stability

CONTROL • PROTECT • DELIVER

SensoryEffects.com • 800.422.5444 • [email protected]
231 Rock Industrial Park Drive, Bridgeton, MO 63044

MEATSHURE® ACIDULANTS

Encapsulates

MEATSHURE® ACIDULANTS

ACIDULANTS CONTROLS

MeatShure encapsulated acidulants are used to • pH development
control pH, develop acidic flavor profiles and • Undesirable reactions
increase process efficiency in ready-to-eat meats. • Purge
MeatShure acids can be used as an alternative
to traditional fermentation methods, allowing the PROTECTS
acid to be directly mixed into the meat emulsion
without negatively impacting the meat proteins • Inegrity of muscle proteins
or breaking the emulsion itself. The encapsulated • Color & texture of meat
acidulants are subsequently released from the • Consistency during processing
coating by the combined effects of heat and • Meat emulsion formation
moisture lowering pH and delivering desired
flavor profiles.

DELIVERS

• Superior finished products
• Reliable pH drop for microbial control
• Improved production flexibility
• Greater efficiency, better yield
• Consistent flavor & texture throughout shelf life

CONTROL • PROTECT • DELIVER

SensoryEffects.com • 800.422.5444 • [email protected]
231 Rock Industrial Park Drive, Bridgeton, MO 63044

MEATSHURE®

FUNCTIONALITY GUIDE Encapsulates

Function In MeatShure Substrate Features & Benefits Applications
Application Ingredients
– Prevents protein denaturation Pepperoni
Direct Acidification 114, 312, 333, Citric Acid – Improves texture & eating quality of processed meat Summer Sausage
341, 343, 509, Lactic Acid – Reduces thermal processing time & energy requirements
510, 496, 501 Glucono-Delta-Lactone (GDL) – Eliminates need for starter cultures Snacks Sticks
Sodium Diacetate – Reliable pH control in every batch Pork Rolls
Vinegar Flavored Powder – Provides acidic flavor profile, characteristic of fermented meat Salami
Chorizo
Salt 619, 626 Sodium Chloride – Maintains moist, crumbly texture & prevents chewiness Meatballs
– Prevents stickiness & adhesion to equipment caused by Meatloaf
Meat Restructuring 416 Calcium Lactate
protein extraction Pizza Crumbles
– Improves oxidative stability of fat Meatballs
Hamburger
– Prevents premature gelation of alginate Spice Rubs
– Increases process flexibility
– Manipulates final product texture Formed Meats
– Consistent portion sizes
– Add value to lower cost cuts of meat

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