Meat Additives

The treatment of meat products to obtain technological improvements is a widespread practice since ancient times. The first data available on the use of substances intentionally added to meat date back to 3000 years BC. with the use of salt as a preservative. Initially, conservation was the main effect sought with the addition of substances or manufacturing processes. At the same time, knowledge about all types of substances that produced beneficial effects on meat was incorporated. Flavoring, color-enhancing and texture-modifying substances were gradually applied. Currently the industry has sufficient technology and knowledge to handle meat products in a way never seen before. The transformation capacity of the meat sector allows us to offer a wide range of products with diverse and varied presentations.

The additives that Río Blanco offers to the meat industry are the result of the experience accumulated over years of work. The products offered respond to the demands of a demanding market that is not satisfied with conventional products.

The selection presented below shows the products recommended for the most common applications in the meat sector. For specific cases we have a range of specific products.

Meat has a natural ability to bind and retain water. The biomolecules involved in hydration are proteins in a soluble state. In meat the main proteins are actin and myosin. With the addition of the specific additives recommended by Río Blanco, the solubilization of the actinomyosin complex is extraordinarily increased due to the properties of its active components. The sequestering, pH regulating and electrical charge donating properties make PROTER AND ADIFOS products very useful substances for different purposes in meat technology.

The addition of proteins of vegetable or dairy origin allows for a greater hydration capacity of the meat, resulting in a juicier final product with less tendency to lose nutrients due to exudation.

PRÓTER I®

PRÓTER I®

Synergistic mixture of additives and food ingredients specially developed for meat products marinated in masses or brines. It provides meats with juiciness and an important antioxidant effect.

PROTER II

PROTER II

Product recommended for obtaining a stable brine to be injected into the muscle. Good solubility and fast dissolution. Fast and uniform distribution in the muscle. The proteins reach an optimum hydration level, considerably increasing the juiciness of the final product.

PROTER III

PROTER III

Recommended for obtaining a stable brine. It is injected into the muscle and distributed quickly and evenly. Good solubility. Proteins reach an optimum hydration level, considerably increasing juiciness. The meat pigment reinforces the natural color of the meat.

PROTER IV®

PROTER IV®

Product recommended for obtaining a stable brine to be injected into the muscle. Good solubility and fast dissolution. Fast and uniform distribution in the muscle. The contribution of vegetable and dairy proteins increases the juiciness and enhances the flavor of the final product.

PROTER V®

PROTER V®

Product recommended for obtaining a stable brine to be injected into the muscle. Good solubility and fast dissolution. Fast and uniform distribution in the muscle. The contribution of vegetable and dairy proteins increases the juiciness and enhances the flavor of the final product.

ADIFOS 935

ADIFOS 935

Synergistic blend of food phosphates for addition to injection or absorption brines. It has stabilizing properties both in the brine and in the meat product. Interacts with proteins creating the ideal environment for maximum hydration and reduces loss of juices during cooking.

ADIFOS 220

ADIFOS 220

Synergistic mixture of additives and food ingredients for all types of meat products that undergo a cooking process, including those prepared with injection or absorption brines.

ADIFOS 255®

ADIFOS 255®

Mixture of food phosphates for application in dry or wet meat processes. It is added in minced meats or fine pastes offering a fast solubilization and a good tolerance to salt and other ingredients. It can be used in injection brines with good performance against salt content.

ADIFOS 222

ADIFOS 222

Synergistic mixture of additives and food ingredients for meat products subjected to sterilization temperatures. Maintains the typical coloration of natural meat products and does not undergo Maillard reactions.

ADIFOS 721®

ADIFOS 721®

Mixture of food phosphates with specific application in fine pastes. Its composition maximizes the emulsifying power and the stability of the pasta during cooking. Cooking losses are reduced and the juiciness of the final product is improved.

ADIFOS 531®

ADIFOS 531®

Mixture of food phosphates recommended for the production of cured sausages. The components included in the formulation and their pH have a positive influence on the correct fermentation and binding of cured sausages.