Ulrick & Short introduces starch-based meat glaze

By Caroline SCOTT-THOMAS contact

- Last updated on GMT

The glaze is suitable for meat products, like sausage rolls and pasties, as well as in meat processing
The glaze is suitable for meat products, like sausage rolls and pasties, as well as in meat processing

Related tags: Baking, Meat

British starch specialist Ulrick & Short has developed a glaze for meat products and pies, which it claims can cut costs compared to other available glazes.

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.

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