Enhancing Depth of FlavorsThe ingredients, T5501 Turkey Flavor and C5501 Chicken Flavor, provide mild flavor notes to poultry products that enhance the depth of their flavor. However, “What food processors truly are going to be excited about is their functionality,” explains Rachel Martin, marketing manager. The new flavors, which also are functional proteins, not only offer a better taste, but also are excellent water binders. They improve the texture and juiciness of products, increase yields and decrease formulation costs. They also are highly heat stable, she says. The tan-colored powders are easy to use and will not change the color of the finished product.
Money MattersBesides improved sensory characteristics in the finished product, the flavors decrease costs by allowing processors to replace a small portion of the meat portion with poultry flavor and water. In a typical meat reduction situation, manufacturers can replace up to 5% of their lean meat ingredients with a functional protein/water combination. Because Proliant's new flavors are functional proteins, they can be added at the 1% level to bind another 4% of added water.
The advantage of using the new poultry flavors is that product quality will not suffer. “The ingredients have functionality, so clients do not have to sacrifice quality for cost,” states Prabhu. The proteins can be used in high heat applications (retort), such as Vienna sausage. Other items include: processed meat emulsions, coarse ground poultry sausage, fermented sausages, chopped and formed ham, battered and breaded poultry, poultry marinades, nuggets and patties. “In all these cases, manufacturers will experience a substantial cost savings. In a market which is experiencing stunted growth, we think these products fit in nicely with processors who wish to keep nutritional value, while saving costs,” concludes Prabhu.
For more information:
Proliant Inc. at 1-800-369-2672 or 515-296-7100
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