Meat and Sausage

Meat and Sausage

Achieving Perfection

Meat and Sausage
Food
Guar Gum

Guar Gum

Hanit guar gum plays the role of a great binder in different meat products and therefore a good substitution of gluten and gelatin. As a thickener it’s able to bind water in low fat products. Hanit guar gum makes the stuffing in sausages easier and also softens their texture. Having such unique features as; Meat binder, lubricant, Texture stabilizer and Fat replacer make our guar gum a right fit in the meat industry.

Guar Gum
Xanthan Gum

Xanthan Gum

Hanit Xanthan gum has a wide usage as a viscosifier in meat industry and process of meat production like; square ham, round ham, luncheon meat and red sausages. Meat industry makes a widespread use of our xanthan gum in preparation of pate and sauces, brine solutions for ham injection and also in blends of stabilizers for sausages. Our xanthan gum is a great help to improve tenderness, color and flavor, increase the water binding capacity of meat products and enhance the product yield.

Xanthan Gum
CMC

CMC

Hanit CMC when added to meal products can evenly distribute condiment and adjust the viscosity. It enhances shelf life and water absorption. It functions as a potential fat replacer and also binds condiment and solid ingredient well. All the sensory features of the meat products like; texture, taste, color, flavor and juiciness are improved by using our CMC. It also prevents oil spilling out.

CMC
Carrageenan

Carrageenan

Hanit carrageenan is present to make contribution to water retention and gel formation during meat processing. It’s responsible for improving water binding in production and storing stage, product quality by enhancing texture, cutting and bite. The freeze and thaw stability are also developed plus stabilizing water fat protein emulsion which prevents separation of the fractions that in result brings you a more homogenous better cut. The use of Hanit carrageenan is a big advantage to so many meat products such as; pork and poultry smoked products, pork, beef and poultry sausages, cooked ham, frankfurters, hamburgers, vegetable hamburgers, nuggets, fine pasta, tinned meat, chicken breast and thigh rolls, cooked chicken and lamb, pate and fish sausages and fish filets.

Carrageenan
Agar Agar

Agar Agar

Hanit agar has high stability while having gel strength which makes it able to form gels that have the property of adhering effectively to scrap meat. It is considered as the best option for food preparations of shelf stable products since it has a high tolerance for sterilization process conditions, where strong thermal process is applied. Our agar is a great support to promote stability and homogenous texture during storage in canned products; also increase the shrinkage created by cooking/sterilization process in them and finally preserve the proteins and other food components from denaturation.

Agar Agar
Modified Starch

Modified Starch

In meat industry Hanit modified starches have the capability of limiting water transfers, drip loss and shrinkage through binding moisture. Our modified starches are the best solution to extend shelf life and provide heat and shear stability in various processed meat products such as frankfurters, bologna, wiener hamburgers, meat loaves and ham. They can also be used as emulsion stabilizer, fat substitutes and fermentation substrate.

Modified Starch

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