Fermentation is a controlled process, and control means holding pH, mineral availability and water activity where the culture — and the finished texture — need them.
Processed food spans a wide spectrum, from minimally handled produce through to ready meals; fermented products sit in the middle of it, where the additive system does as much work as the culture does.
The additives we supply
For fermentation and the processing around it we stock Glucono Delta Lactone (GDL), Betaine Anhydrous, Calcium Gluconate, Monoammonium Phosphate (MAP), Monosodium Phosphate (MSP), Sodium Hexametaphosphate (SHMP), Sodium Tripolyphosphate (STPP) and Tricalcium Phosphate (TCP).
What we supply
Glucono Delta LactoneBetaine AnhydrousCalcium GluconateMonoammonium PhosphateMonosodium PhosphateSodium HexametaphosphateSodium TripolyphosphateTricalcium Phosphate
Glucono Delta Lactone (GDL) A naturally occurring acidity regulator used to lower pH. It also slows deterioration and prevents discolouration, and doubles as an anti-caking and raising agent.
GDL in cured meat GDL accelerates the maturation of dry sausages, and is used in black pudding, casserole rib, saveloy and corned beef.
Sodium Hexametaphosphate (SHMP) In soy sauce it prevents discolouration, increases viscidity, shortens the fermentation period and adjusts taste. In cereals and oils it strengthens gluten, reduces starch dissolution and improves noodle surface finish.
Sodium Tripolyphosphate (STPP) In meat processing, water retention and emulsification stability, a slower rate of oxidative spoilage, and improved colour with flavour held.