Meat and Meat Alternatives
Cooking up sizzling solutions
浙江11选5 www.pfjf.net Protein from meat contains amino acids and, since the body can't manufacture them from other 'ingredients' 9 amino acids are considered essential and need to be consumed. At Ashland, chemistry, monomers, structure function and expertise are just a few of the building blocks we have to build solutions to make the most of your meat. As solvers, the people of Ashland want you to have your steak, and eat it too. Or not. Humans need, regardless of whether you and your customers follow a Vegan, Vegetarian, or Ovo-Lacto diet (just to name a few) protein and protein comes from amino acids. For herbavores or those who don't consume animal protein, its the combination of beans and grains along with seeds and nuts that deliver the necessary nutrients. Convenience and vegetarian options often take the form of patties and links, and providing taste and texture is where Ashland serves up solutions to keep your products looking as good as they taste.
Incorporating more meat in the daily diet is a general trend as consumer incomes allow. Meat processers play a prominent role in improving yields and managing costs while enhancing product appearance, texture and flavor to meet consumer demand. Ashland’s cellulose gum is a versatile, cost-effective stabilizer for emulsified, injected and frozen meats where texture matters.
In emulsified products, such as sausages, the water-binding properties of cellulose gum produces a pleasing mouthfeel bite after bite, along with less phase separation or cracking. The water-binding property also acts as a release agent when peeling off meat casings. In brine-injected meats, cellulose gum improves injection uptake and overall yields in addition to allowing for the replacement of higher-priced hydrocolloids, such as blends of locust bean, guar and xanthan gums.
Veggie burgers and meat substitutes are healthy sources of protein for consumers who are looking for alternatives to meat. The thermal gelling properties of Benecel™ modified cellulose enable formulators to create delicious, low-fat meat-alternative products with the firm, moist texture that consumers are seeking.
Benecel modified cellulose improves consistency and effectively binds ingredients during mixing and forming of vegetarian patties, balls and links. Thermal gelation maintains product integrity during cooking and provides meat-like texture and mouthfeel when consumed. From the grill to your mouth, vegetarian burgers made with Benecel modified cellulose do not fall apart and keep their firm texture bite after bite.
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Cellulose gum, or sodium carboxyethylcellulose (CMC), from Ashland is widely used as a cost-effective thickener and stabilizer in food and beverages. In addition to modifying the behavior of water, cellulose gum is useful in modifying flow, adding texture and enhancing mouthfeel. A wide range of cellulose gum grades with different viscosities, molecular weights, degrees of substitution and particle sizes are available and products can be customiz...
Benecel? modified cellulose
Benecel™ modified celluloses, also known as methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC), are versatile, multifunctional food gums. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. They are unique hydrocolloids because they reversibly gel at elevated temperatures. Benecel MC and HPMC perform many functions in foods, depending on type, grade, use l...
Benecel? methylcellulose & hydroxypropylmethylcellulose
Benecel? MC and HPMC perform many functions in processed foods, depending on type, grade, use level and conditions. Among these functions are thermal gelation, film formation, thickening, binding and water retention. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. Small amounts of Benecel MC and HPMC significantly enhance emulsion stability as well. This is particular...
Aqualon? cellulose gum
Aqualon™ cellulose gum, or sodium carboxymethylcellulose (CMC), is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon cellulose gum has the ability to form strong, oil-resistant films. In beverage concentrates (alcoholic and non-alcoholic) and powdered drink mixes, cellulose gum adds pl...