Premium Ingredients Creates New Meat and Fat Substitutes
Premitex XME-12013 allows the partial substitution of meat in products such as burgers, sausage and meatballs, filling for cannelloni, lasagna and croquettes as well as ready meals and minced meat.
4 June 2012 --- PREMIUM INGREDIENTS has launched 3 innovative products helping the meat industry to reduce costs based on the substitution of meat and fat in fresh, emulsified, and dry fermented meat applications.
Firstly, PREMIUM INGREDIENTS offers Premitex XME-12013, a texturizer for fresh meat based onfunctional meat proteins (pork origin), vegetable fibers and corn starch. This product allows the partial substitution of meat in products such as burgers, sausage and meatballs, filling for cannelloni, lasagna and croquettes as well as ready meals and minced meat.
Premitex XME-12013 is a natural product with an excellent water binding capacity, a granulated appearance, light beige color and slightly baked meat flavor. It's easy to use and improves texture and juiciness in the end products.
PREMIUM INGREDIENTS has also launched a new texturizer, Premigel XMC-11034 for dry fermented meat applications such as salami, dry and minced sausage, chorizo, pepperoni, Danish or Hungarian salami, semi-cooked salami, etc. It's a natural product which provides no differences in the final products in terms of water losses, hardness,etc.
Premigel XMC-11034 can be used directly without preparing a previous slurry, is allergen free and allows clean labelling because it is classified as pork protein.
Last, PREMIUM INGREDIENTS offers a perfect fat substitute for emulsified meat, Premultex ME-5080, valid for use in frozen and fat warm fat. This fat replacer has a high emulsifying capacity,stabilizes beef kidney fat (1:10:10) and maintains it stable after the cooking process.
