Additives make the food more long-lasting,
allowing it to have much better flavor, taste and smell,
improving its shape and color, and preserving its quality and endurance
They prevent the formation of pathogen microorganisms. They help preserve the nutritive and biological values of the food. Food does not lose its nutritional value from production to storage stage and afterwards thanks to the additives it contains.
BEYAZ GIDA GROUPS ITS PRODUCTS UNDER 2 MAIN TOPICS SINCE 1995 WITH THE INTENTION TO PROVIDE THESE BENEFITS.
ACOL-S is an antimicrobial agent effective on four main types of pathogens (Salmonella, Coliform, E.Coll, S.Aureus) undesired on all processed meat products.
ACOL - S is easy to use and does not operate on the yeast and culture, and destroys such microorganisms which pose danger on human health within 48 hours and prevents their regeneration for a long time.
ACOL - S is FDA approved, and used in different parts of the food in the USA, Europe and Japan.
Overdose of ACOL - S does not pose any danger on human health.
In the experiments conducted with ACOL - S, total microorganism load of 8.000 – 100.000 in the products has reduced far below the acceptable standards and this load has become zero by increasing the amount of use.
150 gr ACOL - S is added to 100 kg soudjouk-salami-sausage dough, mixed with spices, and cuter process is applied together with other cuter materials. It is commonly used for non-heat-treated meat products. It does not have any adverse effect on taste-smell of meat products. It gives a bright color to the soudjouk, salami, sausage etc. products. (IT DOES NOT CONTAIN SODIUM METABISULPHITE)
50 gr is used per 100 kg meatball dough..
USE OF ACOL - S IN JAMBON PRODUCTS
Max. 50 gr is used per 100 kg Meat mixture.
Acol-S is not used in the production of fermented soudjouk. It is required to wait 48 hours before the microbiological analysis.
ACOL KM 2010 is a protective effective on the undesired MOLD, YEAST AND FUNGI on the foods.
In the experiments conducted with ACOL KM 2010, net results have been obtained.
In the experiments conducted with ACOL KM 2010, net results have been obtained. In operation based studies, 150 gr is diluted, especially on the processed meat products, in summer.
ACOL KM 2010 preserves the product for 150 days without any formation of mold.
HAMBURGER PATTY AND OTHER MEATBALLS
It is a stabilizer intended to prevent the breakage when minced and shrinkage when cooked for the hamburger patty and other meatballs.
PRODA MEAT is a mixture not containing any chemical agent with thickening, structural stability preserving and improving properties and is commonly used in food industry.
FURTHER PROCESSED MEAT PRODUCTS
It is an emulsifier intended to bind the fat and water in all processed meat products and to prevent the breakage when minced. It is used both in emulsion and powder forms. MEAT BALANCE is a mixture not containing any chemical agent with gelling, thickening and hardening properties and is commonly used in food industry.
First, MEAT BALANCE is added on fat and cuter is set to 34-40°C. Then, 70-75°C hot water is added. When emulsion is formed, it is taken to the cases.
Carrageenan is a polysaccharide extracted from seaweeds.
There are 3 types of carrageenan: Kappa carrageenan (forming hard and solid gels), Iota carrageenan (forming soft gels), lambda carrageenan (forming gel when mixed with protein, used in dairy products). Carrageenan is a vegetable alternative to animal gelatin.
Carrageenan has a thixotropic property: it gets thinner with surface pressure and regains its viscosity and hardens.
Carrageenan is used as stabilizer. Carrageenan is also used as anti-turbidity agent.
Areas of Use
Desserts, sauces, frozen products, beverages, dairy products, creamy products, beer, delicatessen food, jam, ice cream, gel, cosmetics, pharmaceutical products...
Areas of Use for Soy Protein
It is a functional product which is capable of being dispersed in the processed meat products.
Soy proteins retain the humidity in the emulsified meat products such as sausage, salami, and allows the products to gain a structure and keep stabile during the shelf life, and provides protein support without amending the texture.
Soy has forms with low viscosity and easily soluble in aqueous systems, and its taste is highly neutral, and it is commonly used in the production of protein-reinforced functional products in the beverage industry and in the nutritional bars.
It is used to bind the fat and water in all processed meat and chicken products.
FOR SALAMI AND SAUSAGE PRODUCTS
CASEINAL is a mixture not containing any chemical agent with gelling, thickening and hardening properties and is commonly used in food industry. First CASEINAL is added on fat and cuter is set to 34-40°C. Then, 70-75°C hot water is added. When emulsion is formed, it is taken to the cases.
IN AFFORDABLE SAUSAGES
In order to reach a good result in the product structure, we recommend to add 2000 gr caseinal per 100 kg meat and also potato starch optionally.
GUAR GUM(GUAR GAM) (E412)
Guar Gam (Guar Gum) (E412); It is a thickener obtained from the seeds of Siamese broad bean. It is off-white and available in the form of salt. It is also used as nutritional source for the human and the animal. Guar Gam is also known as Guaran.
It is a food additive with E code (E 412).