FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch...

45

Transcript of FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch...

Page 1: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS

IN MEXICO

ZACHARY H REED PHD ndash CARLOS HERNAacuteNDEZ MGITSEPTEMBER 27TH 2018

Zachary H Reed PhD

bull Senior Associate Meat Applications

bull Englewood Colorado ndash United States of America

bull With Ingredion for 2+ years

3Copyright copy 2018 by Ingredion Inc

OVERVIEW

bull CHALLENGES AND SOLUTIONS IN PROCESSED MEAT

ndash Introduction to meat sciencendash Meat application processingndash Texture (firmness)ndash Syneresis (purge) controlndash Mechanically deboned meat replacement ndash Functional plant proteins (pulses)

4Copyright copy 2018 by Ingredion Inc

INTRODUCTION

TO MEAT SCIENCE

MUSCLE COMPOSITION

COMPONENTS

Water 75

Protein 19

Fat (lipids) 4

Minerals 1

Carbohydrates 1

6Copyright copy 2018 by Ingredion Inc

Graacutefico1

Hoja1

Hoja1

bull Average 75 (range 65- 80) of the total weight

bull Function in musclendash Transportation of

metabolitesndash Reaction medium

bull Function in meatndash Juicinessndash Colorndash Solute

WATER

7Copyright copy 2018 by Ingredion Inc

PROTEINSFUNCTIONAL INGREDIENT

bull Average content 185 (range 12-22)

bull Functions in meatndash Nutritional valuendash Texturendash Colorndash Water holding

capacity

8Copyright copy 2018 by Ingredion Inc

FATS - LIPIDS

bull Water insoluble generally containing fatty acidsndash Triglycerides 98ndash Phospholipids 1ndash Free fatty acids 1

bull Most variable component of meat

bull Functions in Meatndash Flavorndash Juicinessndash Texture

9Copyright copy 2018 by Ingredion Inc

MEATAPPLICATION PROCESSING

MEAT MATRICES

WHOLE MUSCLE

DELI STYLE LOAF GROUND amp FORMED

EMULSIFIED

VACUUM TUMBLED amp INJECTED

11Copyright copy 2018 by Ingredion Inc

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
75
19
14
1
1
75
19
14
1
1
Page 2: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

Zachary H Reed PhD

bull Senior Associate Meat Applications

bull Englewood Colorado ndash United States of America

bull With Ingredion for 2+ years

3Copyright copy 2018 by Ingredion Inc

OVERVIEW

bull CHALLENGES AND SOLUTIONS IN PROCESSED MEAT

ndash Introduction to meat sciencendash Meat application processingndash Texture (firmness)ndash Syneresis (purge) controlndash Mechanically deboned meat replacement ndash Functional plant proteins (pulses)

4Copyright copy 2018 by Ingredion Inc

INTRODUCTION

TO MEAT SCIENCE

MUSCLE COMPOSITION

COMPONENTS

Water 75

Protein 19

Fat (lipids) 4

Minerals 1

Carbohydrates 1

6Copyright copy 2018 by Ingredion Inc

Graacutefico1

Hoja1

Hoja1

bull Average 75 (range 65- 80) of the total weight

bull Function in musclendash Transportation of

metabolitesndash Reaction medium

bull Function in meatndash Juicinessndash Colorndash Solute

WATER

7Copyright copy 2018 by Ingredion Inc

PROTEINSFUNCTIONAL INGREDIENT

bull Average content 185 (range 12-22)

bull Functions in meatndash Nutritional valuendash Texturendash Colorndash Water holding

capacity

8Copyright copy 2018 by Ingredion Inc

FATS - LIPIDS

bull Water insoluble generally containing fatty acidsndash Triglycerides 98ndash Phospholipids 1ndash Free fatty acids 1

bull Most variable component of meat

bull Functions in Meatndash Flavorndash Juicinessndash Texture

9Copyright copy 2018 by Ingredion Inc

MEATAPPLICATION PROCESSING

MEAT MATRICES

WHOLE MUSCLE

DELI STYLE LOAF GROUND amp FORMED

EMULSIFIED

VACUUM TUMBLED amp INJECTED

11Copyright copy 2018 by Ingredion Inc

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
75
19
14
1
1
75
19
14
1
1
Page 3: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

OVERVIEW

bull CHALLENGES AND SOLUTIONS IN PROCESSED MEAT

ndash Introduction to meat sciencendash Meat application processingndash Texture (firmness)ndash Syneresis (purge) controlndash Mechanically deboned meat replacement ndash Functional plant proteins (pulses)

4Copyright copy 2018 by Ingredion Inc

INTRODUCTION

TO MEAT SCIENCE

MUSCLE COMPOSITION

COMPONENTS

Water 75

Protein 19

Fat (lipids) 4

Minerals 1

Carbohydrates 1

6Copyright copy 2018 by Ingredion Inc

Graacutefico1

Hoja1

Hoja1

bull Average 75 (range 65- 80) of the total weight

bull Function in musclendash Transportation of

metabolitesndash Reaction medium

bull Function in meatndash Juicinessndash Colorndash Solute

WATER

7Copyright copy 2018 by Ingredion Inc

PROTEINSFUNCTIONAL INGREDIENT

bull Average content 185 (range 12-22)

bull Functions in meatndash Nutritional valuendash Texturendash Colorndash Water holding

capacity

8Copyright copy 2018 by Ingredion Inc

FATS - LIPIDS

bull Water insoluble generally containing fatty acidsndash Triglycerides 98ndash Phospholipids 1ndash Free fatty acids 1

bull Most variable component of meat

bull Functions in Meatndash Flavorndash Juicinessndash Texture

9Copyright copy 2018 by Ingredion Inc

MEATAPPLICATION PROCESSING

MEAT MATRICES

WHOLE MUSCLE

DELI STYLE LOAF GROUND amp FORMED

EMULSIFIED

VACUUM TUMBLED amp INJECTED

11Copyright copy 2018 by Ingredion Inc

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
75
19
14
1
1
75
19
14
1
1
Page 4: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

INTRODUCTION

TO MEAT SCIENCE

MUSCLE COMPOSITION

COMPONENTS

Water 75

Protein 19

Fat (lipids) 4

Minerals 1

Carbohydrates 1

6Copyright copy 2018 by Ingredion Inc

Graacutefico1

Hoja1

Hoja1

bull Average 75 (range 65- 80) of the total weight

bull Function in musclendash Transportation of

metabolitesndash Reaction medium

bull Function in meatndash Juicinessndash Colorndash Solute

WATER

7Copyright copy 2018 by Ingredion Inc

PROTEINSFUNCTIONAL INGREDIENT

bull Average content 185 (range 12-22)

bull Functions in meatndash Nutritional valuendash Texturendash Colorndash Water holding

capacity

8Copyright copy 2018 by Ingredion Inc

FATS - LIPIDS

bull Water insoluble generally containing fatty acidsndash Triglycerides 98ndash Phospholipids 1ndash Free fatty acids 1

bull Most variable component of meat

bull Functions in Meatndash Flavorndash Juicinessndash Texture

9Copyright copy 2018 by Ingredion Inc

MEATAPPLICATION PROCESSING

MEAT MATRICES

WHOLE MUSCLE

DELI STYLE LOAF GROUND amp FORMED

EMULSIFIED

VACUUM TUMBLED amp INJECTED

11Copyright copy 2018 by Ingredion Inc

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
75
19
14
1
1
75
19
14
1
1
Page 5: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

MUSCLE COMPOSITION

COMPONENTS

Water 75

Protein 19

Fat (lipids) 4

Minerals 1

Carbohydrates 1

6Copyright copy 2018 by Ingredion Inc

Graacutefico1

Hoja1

Hoja1

bull Average 75 (range 65- 80) of the total weight

bull Function in musclendash Transportation of

metabolitesndash Reaction medium

bull Function in meatndash Juicinessndash Colorndash Solute

WATER

7Copyright copy 2018 by Ingredion Inc

PROTEINSFUNCTIONAL INGREDIENT

bull Average content 185 (range 12-22)

bull Functions in meatndash Nutritional valuendash Texturendash Colorndash Water holding

capacity

8Copyright copy 2018 by Ingredion Inc

FATS - LIPIDS

bull Water insoluble generally containing fatty acidsndash Triglycerides 98ndash Phospholipids 1ndash Free fatty acids 1

bull Most variable component of meat

bull Functions in Meatndash Flavorndash Juicinessndash Texture

9Copyright copy 2018 by Ingredion Inc

MEATAPPLICATION PROCESSING

MEAT MATRICES

WHOLE MUSCLE

DELI STYLE LOAF GROUND amp FORMED

EMULSIFIED

VACUUM TUMBLED amp INJECTED

11Copyright copy 2018 by Ingredion Inc

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
75
19
14
1
1
75
19
14
1
1
Page 6: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

Graacutefico1

Hoja1

Hoja1

bull Average 75 (range 65- 80) of the total weight

bull Function in musclendash Transportation of

metabolitesndash Reaction medium

bull Function in meatndash Juicinessndash Colorndash Solute

WATER

7Copyright copy 2018 by Ingredion Inc

PROTEINSFUNCTIONAL INGREDIENT

bull Average content 185 (range 12-22)

bull Functions in meatndash Nutritional valuendash Texturendash Colorndash Water holding

capacity

8Copyright copy 2018 by Ingredion Inc

FATS - LIPIDS

bull Water insoluble generally containing fatty acidsndash Triglycerides 98ndash Phospholipids 1ndash Free fatty acids 1

bull Most variable component of meat

bull Functions in Meatndash Flavorndash Juicinessndash Texture

9Copyright copy 2018 by Ingredion Inc

MEATAPPLICATION PROCESSING

MEAT MATRICES

WHOLE MUSCLE

DELI STYLE LOAF GROUND amp FORMED

EMULSIFIED

VACUUM TUMBLED amp INJECTED

11Copyright copy 2018 by Ingredion Inc

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
75
19
14
1
1
75
19
14
1
1
Page 7: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

Hoja1

Hoja1

bull Average 75 (range 65- 80) of the total weight

bull Function in musclendash Transportation of

metabolitesndash Reaction medium

bull Function in meatndash Juicinessndash Colorndash Solute

WATER

7Copyright copy 2018 by Ingredion Inc

PROTEINSFUNCTIONAL INGREDIENT

bull Average content 185 (range 12-22)

bull Functions in meatndash Nutritional valuendash Texturendash Colorndash Water holding

capacity

8Copyright copy 2018 by Ingredion Inc

FATS - LIPIDS

bull Water insoluble generally containing fatty acidsndash Triglycerides 98ndash Phospholipids 1ndash Free fatty acids 1

bull Most variable component of meat

bull Functions in Meatndash Flavorndash Juicinessndash Texture

9Copyright copy 2018 by Ingredion Inc

MEATAPPLICATION PROCESSING

MEAT MATRICES

WHOLE MUSCLE

DELI STYLE LOAF GROUND amp FORMED

EMULSIFIED

VACUUM TUMBLED amp INJECTED

11Copyright copy 2018 by Ingredion Inc

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
75
19
14
1
1
Page 8: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

Hoja1

bull Average 75 (range 65- 80) of the total weight

bull Function in musclendash Transportation of

metabolitesndash Reaction medium

bull Function in meatndash Juicinessndash Colorndash Solute

WATER

7Copyright copy 2018 by Ingredion Inc

PROTEINSFUNCTIONAL INGREDIENT

bull Average content 185 (range 12-22)

bull Functions in meatndash Nutritional valuendash Texturendash Colorndash Water holding

capacity

8Copyright copy 2018 by Ingredion Inc

FATS - LIPIDS

bull Water insoluble generally containing fatty acidsndash Triglycerides 98ndash Phospholipids 1ndash Free fatty acids 1

bull Most variable component of meat

bull Functions in Meatndash Flavorndash Juicinessndash Texture

9Copyright copy 2018 by Ingredion Inc

MEATAPPLICATION PROCESSING

MEAT MATRICES

WHOLE MUSCLE

DELI STYLE LOAF GROUND amp FORMED

EMULSIFIED

VACUUM TUMBLED amp INJECTED

11Copyright copy 2018 by Ingredion Inc

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 9: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

bull Average 75 (range 65- 80) of the total weight

bull Function in musclendash Transportation of

metabolitesndash Reaction medium

bull Function in meatndash Juicinessndash Colorndash Solute

WATER

7Copyright copy 2018 by Ingredion Inc

PROTEINSFUNCTIONAL INGREDIENT

bull Average content 185 (range 12-22)

bull Functions in meatndash Nutritional valuendash Texturendash Colorndash Water holding

capacity

8Copyright copy 2018 by Ingredion Inc

FATS - LIPIDS

bull Water insoluble generally containing fatty acidsndash Triglycerides 98ndash Phospholipids 1ndash Free fatty acids 1

bull Most variable component of meat

bull Functions in Meatndash Flavorndash Juicinessndash Texture

9Copyright copy 2018 by Ingredion Inc

MEATAPPLICATION PROCESSING

MEAT MATRICES

WHOLE MUSCLE

DELI STYLE LOAF GROUND amp FORMED

EMULSIFIED

VACUUM TUMBLED amp INJECTED

11Copyright copy 2018 by Ingredion Inc

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 10: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

PROTEINSFUNCTIONAL INGREDIENT

bull Average content 185 (range 12-22)

bull Functions in meatndash Nutritional valuendash Texturendash Colorndash Water holding

capacity

8Copyright copy 2018 by Ingredion Inc

FATS - LIPIDS

bull Water insoluble generally containing fatty acidsndash Triglycerides 98ndash Phospholipids 1ndash Free fatty acids 1

bull Most variable component of meat

bull Functions in Meatndash Flavorndash Juicinessndash Texture

9Copyright copy 2018 by Ingredion Inc

MEATAPPLICATION PROCESSING

MEAT MATRICES

WHOLE MUSCLE

DELI STYLE LOAF GROUND amp FORMED

EMULSIFIED

VACUUM TUMBLED amp INJECTED

11Copyright copy 2018 by Ingredion Inc

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 11: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

FATS - LIPIDS

bull Water insoluble generally containing fatty acidsndash Triglycerides 98ndash Phospholipids 1ndash Free fatty acids 1

bull Most variable component of meat

bull Functions in Meatndash Flavorndash Juicinessndash Texture

9Copyright copy 2018 by Ingredion Inc

MEATAPPLICATION PROCESSING

MEAT MATRICES

WHOLE MUSCLE

DELI STYLE LOAF GROUND amp FORMED

EMULSIFIED

VACUUM TUMBLED amp INJECTED

11Copyright copy 2018 by Ingredion Inc

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 12: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

MEATAPPLICATION PROCESSING

MEAT MATRICES

WHOLE MUSCLE

DELI STYLE LOAF GROUND amp FORMED

EMULSIFIED

VACUUM TUMBLED amp INJECTED

11Copyright copy 2018 by Ingredion Inc

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 13: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

MEAT MATRICES

WHOLE MUSCLE

DELI STYLE LOAF GROUND amp FORMED

EMULSIFIED

VACUUM TUMBLED amp INJECTED

11Copyright copy 2018 by Ingredion Inc

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 14: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

o What type of product is being made

o What meat species is being used

o What is the matrix (ie tumble marinated injected chunked and formed ground emulsified)

o What is the pump level of the product

o What is the salt level in the formulation

12Copyright copy 2018 by Ingredion Inc

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 15: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

o Is there any food safety ingredient included If yes what type (ie lactatediacetate vinegar etc)

o What is the cooking method (ie water bath steam oven smoked etc)

o What is the final pH of the product

o Is phosphate used in the product If yes at what usage level

o Are there specific needs such as clean label or are modified starches ok

o Are any other binders used in the product If yes at what levels (ie fibers carrageenans etc)

GENERAL MEAT APPLICATION PROCESSING QUESTIONS

13Copyright copy 2018 by Ingredion Inc

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 16: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

MEAT BRINE INGREDIENT ADDITION ORDER

TYPICAL PROCESS1 Water ndash ALL of the water COLD

water (32 to 36ordm F)2 Phosphates (5 ndash 8 min)3 Sugars (1 ndash 2 min)4 Salt (2 ndash 3 min)5 Fibers (1 ndash 2 min)6 Soy Proteins (8 ndash 10 min)7 Carrageenanstablilizers (follow

product data sheet)8 Starches (add as final and keep brine agitated

after)9 Antioxidants flavors etc

Take your timeA complex brine can take up to

25-30 min to mix

14Copyright copy 2018 by Ingredion Inc

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 17: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

TEXTURE CHALLENGES

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 18: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

bull Whole musclendash Can be difficult to functionalize proteins

bull Solution Injection and tumble marination

bull Groundndash Particle size

bull Solution Grind smaller to increase surface area of meatndash Product forming

bull Solution Addition of binder such as starch

bull Mechanically separatedndash Lower functionality of proteins

bull Solution Add anti-oxidants and keep cold to minimize protein denaturation

ndash Slicing issues due to soft product from extensionbull Solution Increase mixing time add starch fibers other proteins to

increase firmness

ISSUES IN MEAT PROCESSING TEXTURE

16Copyright copy 2018 by Ingredion Inc

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 19: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

bull Saltbull Sodium

tripolyphosphatebull Proteinsbull Starchesbull Binders

STTP

FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE

17Copyright copy 2018 by Ingredion Inc

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 20: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

SYNERESISCHALLENGES

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 21: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

SYNERESIS (PURGE) CONTROL

bull In package purge during storage

ndash Solution Increase meat content

ndash Solution Add functional water binding ingredients (starch hydrocolloids)

ndash Solution Increase functionality of meat proteins present bybull Increasing mixingbull Increasing salt level

19Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 22: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 23: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

MECHANICALLY DEBONED MEAT

CHALLENGES

ndash Heat rise during processingbull Decreased protein functionality

ndash Solution Slow processing speed

bull Decrease ambient temperature

bull Add ice rather than H2O

ndash Oxidation of meat proteinsbull Oxidized flavor and decreased protein functionality

ndash Solution Add antioxidant as early in the process as possible

ndash Shelf lifebull Increased microbial load

ndash Solution Maintain cold storage temperatures

bull Consider antimicrobial ingredients

21Copyright copy 2018 by Ingredion Inc

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 24: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES

bull Decreased amount of meat

ndash Solution Increase functional ingredient level (starch fiber protein)

ndash Solution Use a combination of functional ingredients (starches hydrocolloids soy)

ndash Solution Increase mixing timebull Must be careful

22Copyright copy 2018 by Ingredion Inc

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 25: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

23

WHAT ARE PULSES

Pulses are the dried seeds of plants in the legume family

They include bull Peas

bull Beansbull Lentils

bull Chickpeas

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 26: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

VITESSENCEreg Pulse Protein Functionality Case Study

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 27: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

HAMBURGER PROTOTYPE

Ingredients Control

VITESSENCEreg

1803 - 4VITESSENCEreg

1803 - 6VITESSENCEreg

1803 - 8Ground beef (85 lean) 84 84 84 84

Water 156 116 96 76

Salt 04 04 04 04

VITESSENCEreg 1803 0 4 6 8

Total 100 100 100 100

25Copyright copy 2018 by Ingredion Inc

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 28: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

26Copyright copy 2018 by Ingredion Inc

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 29: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

27Copyright copy 2018 by Ingredion Inc

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 30: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

28

PROCESSED MEAT INGREDIENT SOLUTIONS

PULSES

bull Increase firmness

bull Increase cook yield

bull Soy replacement

SYNERESIS

bull Decrease water content

bull Add starches gum fibers

bull Increase mixing time

TEXTURE

bull Increase mixing time

bull Add starches gums fibers

bull Increase meat

MECHANICALLY DEBONED MEAT

bull Store cold

bull Add antioxidants

bull Use anti-microbials

28Copyright copy 2018 by Ingredion Inc

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 31: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

PROCESSED MEAT STARCH SOLUTIONS

PULSES

bull VITESSENCEtrade 1803

bull HOMECRAFTtrade CREATE 865

SYNERESIS

bull N-DULGEreg 401

bull N-DULDGEreg

3000

bull PURITYreg HPC

TEXTURE

bull NATIONALtrade 1317

bull PRECISAtrade CHEW 100

MECHANICALLY DEBONED MEAT

bull N-DULGEreg 3000

bull PRECISAtrade CHEW 100

29Copyright copy 2018 by Ingredion Inc

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 32: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

Carlos Hernaacutendez

bull Food Technical Service Engineer

bull Tlalnepantla Edo Meacutexico ndash Meacutexico

bull With Ingredion for 3+ years

30Copyright copy 2018 by Ingredion MX

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 33: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

STARCHWORLD OF SOLUTIONS

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 34: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

CORN TAPIOCA POTATO RICE SAGO

Potato

Waxy potato

Rice

Waxy rice

Waxy corn

WaxiPro

Dent

Hylon 5

Hylon 7

Hylon 8

STARCH SOURCES

32Copyright copy 2018 by Ingredion Meacutexico

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 35: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

Starch Type Diameter (Micrones)

Pattern Amylose Cont ()

Iodine coloring

Corn Cereal 5 ndash 26 Round polygonal 22 ndash 28 Blue

Waxy corn Cereal 5 ndash 26 Round polygonal lt 1 Red-violet

Tapioca Root 5 ndash 25 Dashed oval 17 ndash 22 Blue

Potato Root 15 ndash 100 Oval spherical 23 Blue

Wheat Cereal 2 ndash 35 Round lenticular 17 ndash 27 Blue

Rice Cereal 3 ndash 8 Polygonal angular 16 ndash 17 Blue

Sago Stem 15 ndash 65 Oval dashed 26 Blue

High amylose corn Cereal 3 ndash 24 Round

elongated 50 ndash 90 Blue

CHARACTERISTICS OF STARCH GRANULES

33Copyright copy 2018 by Ingredion Meacutexico

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 36: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

o Viscosity in controlled ranges

o Resistance to extreme pHrsquos

o Resistance to high temperatures

o Resistance to mechanical stress

o Solubility in cold water

o Stability in freezing cycles

o Modify gelatinization temperature

o Lipophilic characteristics

CHARACTERISTICS RELATED TOMODIFIED STARCHES

NATIVE WAXY CORN

MODIFIED WAXY CORN

34Copyright copy 2018 by Ingredion Meacutexico

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 37: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

X CrosslinkingH Hydrogen bonds

CROSSLINKING PROVIDES TOLERANCE TO PROCESSES

o Viscosity control

o Short textures

o Provides resistance to

bull Temperature

bull Acid conditions

bull Mechanical effort

CROSSLINKING

35Copyright copy 2018 by Ingredion Meacutexico

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 38: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

STABILIZATION PROVIDES SHELF LIFE STABILITY

Bleaching actionStabilizing agent

o Prevents retrogradation

o Extends shelf life

o Freeze thaw stability

o Texture stability

o Improves mouthfeel

STABILIZATION PROCESS

36Copyright copy 2018 by Ingredion Meacutexico

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 39: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

SOLUTIONS PORTFOLIO

INNOVATING FOR YOU

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 40: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

N-DULGEreg 401 Chemically Modified Starch

N-DULGEreg 401 Modified starch of waxy corn which allows optimize costs in sausages and hams increasing the shelf life and reducing syneresis Firmness and elasticity characteristics are kept

bull Allows the production of high quality meat products optimizing

costs up to 15 in comparison to a reference starch

bull It allows to replace other native or modified starches providing

elasticity and firmness and resisting several freezing cycles

bull Up to 30 of syneresis reduction after 5 weeks in comparison

to a reference starch

bull High water retention capacity (17)

bull Gelatinization temperature 65˚-

70˚C

CHARACTERISTICS BENEFITS

Reduce syneresis and increase the shelf life of sausages and hams

Labeling Modified Starch

38Copyright copy 2018 by Ingredion Meacutexico

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 41: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

PROTOTYPE IN A MEDIUM YIELD HAM RECIPE

Ingredients Control N-DULGEreg 401

N-DULGEreg 401 10 maacutes

Water Ice 3835 3835 3825

Turkey leg thigh 30 30 30

Pork trim 8020 176 176 176

PENPURETM10 7 7 7

Soy concentrate 2 2 2

Refined Salt 125 125 125

Starch Control 1 0 0

N-DULGEreg 401 0 1 11

GENUGELreg CHP 2 08 08 08

CERELOSEreg Dexrtrosa Monohidrato 06 06 06

Sodium Tripolyphosphate 05 05 05

Flavor 04 04 04

Cure Salt 6 Nitrites 03 03 03

Sodium Erythorbate 01 01 01

Preservatives 01 01 01

Total 100 100 100

39Copyright copy 2018 by Ingredion Meacutexico

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 42: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

TPA HAM ANALYSIS RESULTS

DUNNETPruebas Hardness Springiness Cohesiveness Chewiness Resilience

N-DULGEreg 1-1 x x x x xN-DULGEreg 10 maacutes x x x

0002000400060008000

1000012000

Hardness

Springiness

CohesivenessChewiness

ResilienceCTL

N-Dulge 401 11

N-Dulge 401 +10

40Copyright copy 2018 by Ingredion Meacutexico

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 43: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

HAM SYNERESIS RESULTS

41Copyright copy 2018 by Ingredion Meacutexico

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 44: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

42

Premium Sausage formulated with N-DULGEreg 401

INGREDIENTS Control () N-Dulge 401 +10 ()

MDM 65 65

Water 2468 2453

GLOBEreg AA 5 5

Starch Control 135

Refined Salt 15 15

Soy Concentrate 1 1

Cure Salt 6 of Nitrites 05 05

Sodium Tripolyphosphate 04 04

Flavor 035 035

Sodium Erythorbate 01 01

N-DULGEreg 401 --- 15

Preservatives 01 01

Carmine color 002 002

Total 100 100

TRIALS USING N-DULGEreg 401 vs STARCH CONTROL

Copyright copy 2018 by Ingredion Meacutexico

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 45: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

TestSyneresis ()

Week 1 Week 2 Week 3 Week 4 Week 5

Starch control 305 335 380 583 552

N-DULGEreg 401 285 313 349 360 361

PREMIUM SAUSAGE WITH 34 SYNERESIS REDUCTION

43Copyright copy 2018 by Ingredion Meacutexico

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 46: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

Graacutefico1

34 Syneresis reduction
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Syneresis
305
285
335
313
38
349
583
36
55186213129
36134821624

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Week 1 Week 1 Week 1 Week 1 Week 1
Week 2 Week 2 Week 2 Week 2 Week 2
Week 3 Week 3 Week 3 Week 3 Week 3
Week 4 Week 4 Week 4 Week 4 Week 4
Week 5 Week 5 Week 5 Week 5 Week 5
Page 47: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

Hoja1

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Precios $kg
Firmtex 1600
RD 1614-1 1000
National 1390 1000
MezcladoTon 300
Brabender Precio
Maacutexima voscosidad Viscosidad final 4Ton
Firmtex 1426 3125 1600
RD 1614-1 827 1462 1000
RD 1614-1 (05)-Firmtex (05) 1165 2438 1300
RD 1614- 1 (130) 1300
Ajustado RD1614-1(06)-Firmtex (04) 1240
Se define el siguiente tren de pruebas para cada una de las familias
Premium
Page 48: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

PREMIUM

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
PREMIUM Control
INGREDIENTES
Agua 2278
Tripolifosfato 025
Color caarmiacuten 002
Sal Refinada 150
Condimento 035
Eritorbato de sodio 010
Firmtex 150
Conservadores 010
Sal cura 040
MDM 7000
Globe AA 300
Total 10000
Control en base seca almidoacuten a prueba
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2278 2278 2278 2278
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 9983 9983 9984 10023 9983
Tren de pruebas base comercial
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 2278 2280 2279 2236 2279
Tripolifosfato 025 025 025 025 025
Color caarmiacuten 002 002 002 002 002 15018066847
Sal Refinada 150 150 150 150 150
Condimento 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Firmtex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 7000 7000 7000 7000 7000
Globe AA 300 300 300 300 300
Total 10000 10000 10000 10000 10000
Preparar 5 kg
PREMIUM Control P1 P2 P3 P4
INGREDIENTES
Agua 113900 114000 113950 111800 113950
Tripolifosfato 1250 1250 1250 1250 1250
Color caarmiacuten 100 100 100 100 100
Sal Refinada 7500 7500 7500 7500 7500
Condimento 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Firmtex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 350000 350000 350000 350000 350000
Globe AA 15000 15000 15000 15000 15000
Total 500000 500000 500000 500000 500000
Page 49: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

MEDIUM

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Medium Control
INGREDIENTES
Agua 3303
Fosfatos para emulsiones 025
Colorante carmiacuten 002
Humo liacutequido 015
Concentrado de soya 090
Sal Refinada 150
Sabor 035
Eritorbato de sodio 010
Harina de trigo 1300
Firm-Tex 150
Conservadores 010
Sal cura 040
MDM 4870
Total 100
Base seca
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3303 3303 3303 3303
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 133 067 053
RD 1614-1 bs 133 067 173 080
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 998284 9983 9983 100229 9983
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 3303 3305 3304 3261 3304
Fosfatos para emulsiones 025 025 025 025 025
Colorante carmiacuten 002 002 002 002 002
Humo liacutequido 015 015 015 015 015
Concentrado de soya 090 090 090 090 090
Sal Refinada 150 150 150 150 150
Sabor 035 035 035 035 035
Eritorbato de sodio 010 010 010 010 010
Harina de trigo 1300 1300 1300 1300 1300
Firm-Tex bs 150 000 075 000 060
RD 1614-1 bs 148 074 192 089
Conservadores 010 010 010 010 010
Sal cura 040 040 040 040 040
MDM 4870 4870 4870 4870 4870
Total 100 100 100 100 100
5 kg
Base comercial
Medium Control M1 M2 M3 M4
INGREDIENTES
Agua 165150 165250 165200 163050 165200
Fosfatos para emulsiones 1250 1250 1250 1250 1250
Colorante carmiacuten 100 100 100 100 100
Humo liacutequido 750 750 750 750 750
Concentrado de soya 4500 4500 4500 4500 4500
Sal Refinada 7500 7500 7500 7500 7500
Sabor 1750 1750 1750 1750 1750
Eritorbato de sodio 500 500 500 500 500
Harina de trigo 65000 65000 65000 65000 65000
Firm-Tex bs 7500 000 3750 000 3000
RD 1614-1 bs 000 7400 3700 9600 4450
Conservadores 500 500 500 500 500
Sal cura 2000 2000 2000 2000 2000
MDM 243500 243500 243500 243500 243500
Total 5000 5000 5000 5000 5000
Page 50: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

ECONOacuteMICA

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Econoacutemica Control Control 2E
Ingrediente
Sal refinada 150 150
Sal cura 040 040
Eritorbato de sodio 010 010
Tripolifosfato 030 030
Mezcla de conservadores 010 010
Condimento 055 055
Humo liacutequido 015 015
Colorante carmiacuten 003 003
Globe AA 16 16
MDM 3500 3500
Concnetrado de soya 100 100
Agua 4488 4407
Firm-Tex 08
Total 100 100
base seca
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4407 4407 4407 4407
Firm-Tex 0708 0354 02832
RD 1614-1 0708 0354 09204 04248
Total 100 99908 992 99554 992 994832
base comercial
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 150 150 150 150 150 150
Sal cura 040 040 040 040 040 040
Eritorbato de sodio 010 010 010 010 010 010
Tripolifosfato 030 030 030 030 030 030
Mezcla de conservadores 010 010 010 010 010 010
Condimento 055 055 055 055 055 055
Humo liacutequido 015 015 015 015 015 015
Colorante carmiacuten 003 003 003 003 003 003
Globe AA 16 16 16 16 16 16
MDM 3500 3500 3500 3500 3500 3500
Concnetrado de soya 100 100 100 100 100 100
Agua 4488 4407 4487 4447 4487 4455
Firm-Tex 080 000 040 000 032
RD 1614-1 079 039 102 047
Total 100 100 100 100 100 100
base comercial 5kg
Econoacutemica Control 1E Control 2E E1 E2 E3 E4
Ingrediente
Sal refinada 7500 7500 7500 7500 7500 7500
Sal cura 2000 2000 2000 2000 2000 2000
Eritorbato de sodio 500 500 500 500 500 500
Tripolifosfato 1500 1500 1500 1500 1500 1500
Mezcla de conservadores 500 500 500 500 500 500
Condimento 2750 2750 2750 2750 2750 2750
Humo liacutequido 750 750 750 750 750 750
Colorante carmiacuten 125 150 150 150 150 150
Globe AA 800 800 800 800 800 800
MDM 175000 175000 175000 175000 175000 175000
Concnetrado de soya 5000 5000 5000 5000 5000 5000
Agua 224375 220350 224350 222350 224350 222750
Firm-Tex 000 4000 000 2000 000 1600
RD 1614-1 000 0 3950 1950 5100 2350
Total 5000 5000 5000 5000 5000 5000
Page 51: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

Sineacuteresis Acelerada

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Inicial Final sineacuteresis
Medium Prueba Promedio
M1 Ctl 53971 53002 180 M1 Ctl 189
M1 Ctl 34702 34014 198 M1 204
M1 48217 47051 242 M2 137 Ctl Firm-Tex
M1 51016 5017 166 M3 105 M1 100 RD 1614
M2 57114 56264 149 M4 082 M2 Firmtex-RD1614 5050
M2 4863 48023 125 M3 130 RD 1614
M3 5314 52581 105 M4 Firmtex-RD 1614 4060
M3
M4 48029 4771 066
M4 53108 52586 098
Econoacutemica Inicial Final Sineacuteresis Prueba Promedio EC1 Nativo
EC1 51022 50246 152 EC1 118 EC2 Firm-Tex
EC1 51121 50695 083 EC2 075 E1 100 RD 1614
EC2 40035 39705 082 E1 063 E2 Firmtex-RD1614 5050
EC2 46824 46506 068 E2 055 E3 130 RD 1614
E1 46328 4601 069 E3 034 E4 Firmtex-RD 1614 4060
E1 48229 47952 057 E4 070
E2 46063 45868 042
E2 40807 40532 067
E3 48901 48761 029
E3 46409 46224 040
E4 45123 44756 081
E4 50908 50612 058
Page 52: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

Sineacuteresis Acelerada

sineacuteresis
Sineacuteresis 38degC72 hrs Medium

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Page 53: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

Sineacuteresis Normal

Sineacuteresis 28degC72 hrs Econoacutemica
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Page 54: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add
Maria Susana Curiel Angeles414 dato real
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Almidones Premium 12616 121316 122016 122716 1317 Sensorial
Prueba Week 1 Week 2 Week 3 Week 4 Week 5
FirmTex Starch Control 305 335 38 583 5519
RD 1614 N-Dulge 401 285 313 349 36 3613 CH ok
P2 FirmtexRD 1614 5050 25 275 376 497 4283 CH ok
P3 130 RD 1614 284 312 338 434 4815
P4 FirmtexRD 1614 4060 31 341 375 405 4422
Almidones Medium 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
MCtl Firmtex 058 095 097 061 268
M1 RD 1614 067 085 113 101 293 Ok
M2 FirmtexRD 1614 5050 043 057 079 169 105 ok
M3 130 RD 1614 036 051 064 201 108
M4 FirmtexRD 1614 4060 025 038 016 283 057
Almidones Econoacutemica 12816 121516 122216 122916 1517
Prueba Semana 1 Semana 2 Semana 3 Semana 4 Semana 5
ECTL 1 Globe AA 18 364 551 366 620
ECTL 2 Firmtex 13 253 458 353 438 ok
RD 1614 RD 1614 135 252 345 299 421 ok
FirmtexRD 1614 5050 FirmtexRD 1614 5050 098 246 341 365 377 ok
130 RD 1614 130 RD 1614 11 209 248 201 294
FirmtexRD 1614 4060 FirmtexRD 1614 4060 141 242 362 283 468
Page 55: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add
Starch Control
N-Dulge 401
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Premium
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Page 56: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Medium
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Page 57: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add
Globe AA
Firmtex
RD 1614
FirmtexRD 1614 5050
130 RD 1614
FirmtexRD 1614 4060
Sineacuteresis
Sineacuteresis Econoacutemica

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Page 58: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

More than 1000 ingredient solutions

44

NATURE-BASEDRAW

MATERIALS

FRUIT amp VEGETABLE PRODUCTSbull Fruit juice concentratesbull Vegetable juice concentratesbull Purees and puree concentratesbull Essencesbull Distillatesbull Pomacebull Whole sliced diced strawberries

bull Pulse proteinsbull Hydrocolloidsbull Corn gluten feedbull Corn gluten mealbull Crude corn oilbull Refined corn oil

OTHER bull Tapioca fiberbull Prebiotic soluble fiberbull Biopolymersbull Others

bull Steviabull Glucose syrups bull Glucose solidsbull HFCSbull Maltose syrupsbull Maltodextrinsbull Dextrosebull Polyols

SWEETENERSbull Non-GMO syrupsbull Fructooligosaccharidebull Galactooligosaccharidebull Isomaltooligosaccharidebull Caramel colorbull Fermentation productsbull Blends

bull Cornbull Ricebull Tapiocabull Waxy cornbull Potatobull Floursbull Functional native

starches

STARCHESbull Modified starchesbull Resistant starchesbull Pre-gelbull Dextrinbull Gluten-freebull Blendsbull Others

Corn

Tapioca

Potato

Stevia

Rice

Pulses

Others

44Copyright copy 2018 by Ingredion Meacutexico

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS
Page 59: FORMULATION FOR - enfasis.com...– Product forming • Solution: Addition of binder such as starch • Mechanically separated – Lower functionality of proteins • Solution: Add

THANKS

  • Nuacutemero de diapositiva 1
  • FORMULATION CHALLENGES amp SOLUTIONS FOR PROCESSED MEATS IN MEXICO
  • Zachary H Reed PhD
  • OVERVIEW
  • INTRODUCTION TO MEAT SCIENCE
  • MUSCLE COMPOSITION
  • WATER
  • PROTEINS FUNCTIONAL INGREDIENT
  • FATS - LIPIDS
  • MEAT APPLICATION PROCESSING
  • MEAT MATRICES
  • GENERAL MEAT APPLICATION PROCESSING QUESTIONS
  • Nuacutemero de diapositiva 13
  • MEAT BRINE INGREDIENT ADDITION ORDER
  • TEXTURE CHALLENGES
  • ISSUES IN MEAT PROCESSING TEXTURE
  • FUNCTIONAL INGREDIENT SOLUTIONS FOR TEXTURE
  • SYNERESIS CHALLENGES
  • SYNERESIS (PURGE) CONTROL
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • Nuacutemero de diapositiva 21
  • MECHANICALLY DEBONED MEAT REPLACEMENT CHALLENGES
  • WHAT ARE PULSES
  • Nuacutemero de diapositiva 24
  • HAMBURGER PROTOTYPE
  • Nuacutemero de diapositiva 26
  • Nuacutemero de diapositiva 27
  • PROCESSED MEAT INGREDIENT SOLUTIONS
  • PROCESSED MEAT STARCH SOLUTIONS
  • Carlos Hernaacutendez
  • Nuacutemero de diapositiva 31
  • STARCH SOURCES
  • Nuacutemero de diapositiva 33
  • Nuacutemero de diapositiva 34
  • Nuacutemero de diapositiva 35
  • Nuacutemero de diapositiva 36
  • SOLUTIONS PORTFOLIO
  • Nuacutemero de diapositiva 38
  • PROTOTYPE IN A MEDIUM YIELD HAM RECIPE
  • TPA HAM ANALYSIS RESULTS
  • HAM SYNERESIS RESULTS
  • Nuacutemero de diapositiva 42
  • Nuacutemero de diapositiva 43
  • More than 1000 ingredient solutions
  • THANKS

Geometric Design of Mechanically Reachable Surfaces · Geometric Design of Mechanically Reachable Surfaces ... The goal of geometric design is to determine the ... Each solution defines

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Quantitative characterization of mechanically indented in ...biophotonics.illinois.edu/sites/default/files/Huang_JBO_2017.pdf · Quantitative characterization of mechanically indented

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