|
Ingredients/Additives |
E Numbers/
Class Names |
Qualities/Description
|
Salt
Table salt (NaCl)
Natrivit |
Milk mineral powder |
- activates meat protein: increase of protein swelling and solubility --> stable water retention
- gives flavour
- has a bacteriostatic or bactericidal effect, depending on concentration
- special salt for the production of reduced-sodium products
|
Phosphates und citrates for binding
Diphosphate
Triphosphate
Polyphosphate
Citrate |
E450, stabilisor
E451, stabilisor
E452, stabilisor
E331-E333, acidity regulator
|
- Phosphate increases water retention by loosening the muscle fibre structure --> stable protein structure in the finished product
- Citrate facilitates the loosening of myofibrillar muscle protein and furthers the effect of common salt --> water binding is increased
|
Thickener
Carrageenan
Xanthan |
E407, thickener
E415, thickener | - reduced cooking loss --> juicy mouthfeel
- good cohesion of muscle selections --> good sliceability
|
Reddening agents
Ascorbic acid
Ascorbate
Isoascorbic acid/
Isoascorbate |
E300, antioxidant
E301, antioxidant
E315/E316, antioxidant | - due to their reducing effect, these accelerate the reddening process between nitrite and myoglobin
- nitrite use is optimised --> stable cured red and attractive red meat colour
|
Plant and vegetable proteins
(e.g. soy protein, wheat protein, milk protein) |
|
|
Preservative
Nitrite
|
E250, preservative
(to be added only as nitrite curing salt) |
- provides curing colour
- gives the typical curing flavour to the meat product
- has a preserving effect --> inhibits bacteria and, when combined with heat, inhibits the germination of bacteria spores
|
Preserving agents
Acetate
Lactate
Antioxidants
Rosemary extract
|
E262, acidity regulator
E325, acidity regulator
E306, tocopherol-containing extracts
E301, sodium ascorbate
|
- reduces the pH
- inhibits growth of certain microorganisms
- prevents spoilage caused by oxygen in the air
- gives flavour, preserving
|
Colour
Rosso C
Food with colouring effect
RTA
|
Colour E120
|
- intensifies curing colour and colour maintenance
- light stable
|
Flavour enhancers
Monosodium glutamate
Seasoning without glutamate (boosters)
|
E621, monosodium glutamate
|
- enhancers or underscores existing flavour
- consists of vegetable flavouring
|
Ingredients that give taste
Spices
Spice extracts
Hydrolyzed vegetable protein (protein hydrolysate)
Yeast extracts
Flavours
|
|
- provides a well-balanced, very meaty flavour
- balanced taste, even when meat quality and ingredients change
|
Smoke and browning agents
Smoke flavouring
Browning agents
|
|
- emission-free smoking using water-based and oil-based smoke flavourings and as a dry product, as a brine or sausage mass additive
- when exposed to heat, proteins in the food react, producing a gold-brown colour, for example on the product surface
|
