Processed Foods
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:
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- Water retention, emulsification stability, juiciness and tenderness
- Delaying the rate of oxidative spoilage
- 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.
Ferrous Fumarate
Fortify foods for infants and young children
Ferrous fumarate is currently recommended for use in the fortification of foods for infants and young children. -Ferrous fumarate-fortified complementary foods have been demonstrated to improve iron status in iron-deficient infants and, more recently, to prevent iron deficiency equally as well as ferrous sulphate in iron-replete infants. However, current evidence indicates that iron-deficient infants and young children may absorb iron from ferrous fumarate less well than iron from ferrous sulfate and that, for equivalent efficacy, complementary foods targeted at such infants and young children should contain more iron in the form of fumarate.
DSP application:
DSP acts as an emulsifier that keeps fat and water from separating during the cheese-making process. This creates richest and creamiest cheese possible. In evaporated milk, it helps keep the butterfat from separating in the can and prevents an unpleasant gel from forming.
Disodium phosphate is also used as a processing agent in heavy whipping cream where it binds to the natural minerals in milk. It prevents the heavy cream from becoming unmanageable and coating the equipment during processing.
