The Murcia-based food ingredients manufacturer said the launch of its three new ‘innovative’ products – known as Premitex XME-12013, Premigel XMC-11034, and Premultex ME-5080 – will help the meat industry reduce costs aiding with the substitution of meat and fat in fresh, emulsified, and dry fermented applications.
The company said Premitex XME-12013 is a texturizer for fresh meat that allows the partial substitution of meat in products “such as burgers, sausage and meatballs, filling for cannelloni, lasagna and croquettes as well as ready meals and minced meat.”
The natural ingredient is based on pork meat proteins and contains vegetable fibers and corn starch is said to have “an excellent water binding capacity, a granulated appearance, light beige color and slightly baked meat flavor.”
“It's easy to use and improves texture and juiciness in the end products.”
The Spanish firm added that Premigel XMC-11034 is a new texturizer for use in dry fermented meat applications – such as salami, dry and minced sausage, chorizo, and pepperoni. Whilst Premultex ME-5080 is a fat substitute for emulsified meat that is “valid for use in frozen and fat warm fat.”
“This fat replacer has a high emulsifying capacity, stabilizes beef kidney fat and maintains it stable after the cooking process.”