Food Fermentation

Food Fermentation

Processed food includes food that has been cooked, canned, packaged or changed in nutritional composition with fortifying, preserving or preparing in different ways.

Processed food falls on a spectrum from minimally to heavily processed:

  • Minimally processed foods — such as bagged spinach, cut vegetables and roasted nuts — often are simply pre-prepped for convenience.
  • Foods processed at their peak to lock in nutritional quality and freshness include canned tomatoes, frozen fruit and vegetables, and canned tuna.
  • Foods with ingredients added for flavor and texture (sweeteners, spices, oils, colors and preservatives) include jarred pasta sauce, salad dressing, yogurt and cake mixes.
  • Ready-to-eat foods — such as crackers, granola and deli meat — are more heavily processed.
  • The most heavily processed foods often are pre-made meals including frozen pizza and microwaveable dinners.

To maintain your product quality, we provide food additives including:

SHMP application:

Adding sodium hexametaphosphate in cereals and oils products can improve noodles, increase gluten strength, reduce starch dissolution, enhance noodle viscoelasticity and improve noodle surface finish. It can also be used to produce new bulking agent, the effect of quick-frozen dumplings on seafood processing applications.

SHMP is also used in soy sauce and soy sauce can prevent discoloration, increase viscidity, shorten fermentation period and adjust taste; used in fruit beverage and cool beverage, it can increase juice yield, increase viscosity and inhibit decomposition of vitamin C; used in ice cream, it can increase expansion capacity, increase volume, enhance emulsification and prevent paste from being destroyed; used in canned beans, fruits and vegetables, it can stabilize natural pigments and protect the color of food; used for dairy products, beverages to prevent gel precipitation; beer can be clarified liquor, to prevent turbidity.

GDL Application:

Glucono delta lactone, often abbreviated to GDL, is a naturally occurring food ingredient. It is known as an acidity regulator. It is used in the production of foodstuffs to lower the pH, or acidity, of the product. In addition to acidity control, you can also use Glucono delta lactone to slow down the deterioration of your product and prevent discolouration. You can use it as an anti-caking agent and raising agent as well.

GDL accelerates the maturation of dry sausages. You can add it to black pudding, casserole rib, saveloy, corned beef and much more.

STPP application:

Phosphate is widely used in meat processing and its main purposes are as follows:

    1. Water retention, emulsification stability, juiciness and tenderness
    2. Delaying the rate of oxidative spoilage
    3. Improving color and maintaining flavor.

The addition of STPP to meat improves texture & color, reduces cooking loss, and increases product yield. Such a mechanism is believed through increasing pH, strengthening ionic power, and chelating metal ions.

Sodium Gluconate

Sodium reduction and taste control

Sodium gluconate is the sodium salt of gluconic acid which is obtained from glucose by fermentation. It possesses excellent sequestering activity for Iron and copper in acidic and neutral conditions and for calcium and magnesium in alkaline and highly alkaline solutions.

Suggested applications are for cost saving stabilizer for meat emulsions, controlled acidification for salami-type sausages, phosphate reduced cooked ham, and fits with sodium reduction strategies. Sodium gluconate reduces the bitterness of stevia, erythritol and important mineral salts, works as a buffer and balances sweetness and sourness in several beverages.

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