Ulrick & Short introduces starch-based meat glaze
The new ingredient can be listed as starch or cornflour on product labels and is free of egg and milk. The company said a major advantage over egg or milk glazes was that it can be supplied in powder form and kept at ambient temperature for up to two years.
“Eziglaze offers meat industry customers a superior performance glaze at a cost-effective price, with significant added benefits of extended ambient storage and ease of use. It’s incredibly versatile for meat processors’ many specifications, and can’t be beaten for clean label declaration and potential for bespoke development,” Ulrick & Short director Adrian Short said in a statement.
The ingredient is part of the company’s Eziglaze range, already available for baked goods and pastry, and is suitable for misting or for curtain-glazing.
