Ulrick & Short launches starches for meat products

The firm's director Adrian Short told FoodNavigator: “There are very few functional starches on the market for the meat industry. Most of the existing products are off-the-shelf and do only part of the job. We wanted functionality that matches what meat products require as alternatives to modified starches and additives​.”

Product succulence​

Available as pre-gel and cook-up powders, the clean ingredients are claimed to improve product succulence, extend shelf-life, increase yields and offer significant cost savings.

“Succulence is improved after the starches disperse within the meat to set up moisture-forming matrixes during and after processing​,” said Short. “Moisture is retained within the meat avoiding water purge and helping to preserve the flavours of both the protein and the marinade​.”

Produced from a range of crops, the new ingredients need no mechanical mixing so can be added to marinades with large particulates or ones that are already viscous.

Eziglaze is said to provide finished coatings with superior clarity, sheen and improved textural qualities, such as stickiness, due to the sophisticated make-up of the starch granules.

Consistent textures​

“Traditionally, many in the meat industry have relied on modified starches, xanthan gums and additives and have found it difficult to achieve consistent textures and even distribution​,” according to a company statement. “However, these exceptional functional ingredients have incomparable binding qualities, are easy to use and unlike other products on the market, do not mask flavors​.”