Meat and Meat Alternatives
Cooking up sizzling solutions
Protein from meat contains amino acids and, since the body can't manufacture them from other 'ingredients' 9 amino acids are considered essential and need to be consumed. At Ashland, chemistry, monomers, structure function and expertise are just a few of the building blocks we have to build solutions to make the most of your meat. As solvers, the people of Ashland want you to have your steak, and eat it too. Or not. Humans need, regardless of whether you and your customers follow a Vegan, Vegetarian, or Ovo-Lacto diet (just to name a few) protein and protein comes from amino acids. For herbavores or those who don't consume animal protein, its the combination of beans and grains along with seeds and nuts that deliver the necessary nutrients. Convenience and vegetarian options often take the form of patties and links, and providing taste and texture is where Ashland serves up solutions to keep your products looking as good as they taste.
Incorporating more meat in the daily diet is a general trend as consumer incomes allow. Meat processers play a prominent role in improving yields and managing costs while enhancing product appearance, texture and flavor to meet consumer demand. Ashland’s cellulose gum is a versatile, cost-effective stabilizer for emulsified, injected and frozen meats where texture matters.
In emulsified products, such as sausages, the water-binding properties of cellulose gum produces a pleasing mouthfeel bite after bite, along with less phase separation or cracking. The water-binding property also acts as a release agent when peeling off meat casings. In brine-injected meats, cellulose gum improves injection uptake and overall yields in addition to allowing for the replacement of higher-priced hydrocolloids, such as blends of locust bean, guar and xanthan gums.
Veggie burgers and meat substitutes are healthy sources of protein for consumers who are looking for alternatives to meat. The thermal gelling properties of Benecel™ modified cellulose enable formulators to create delicious, low-fat meat-alternative products with the firm, moist texture that consumers are seeking.
Benecel modified cellulose improves consistency and effectively binds ingredients during mixing and forming of vegetarian patties, balls and links. Thermal gelation maintains product integrity during cooking and provides meat-like texture and mouthfeel when consumed. From the grill to your mouth, vegetarian burgers made with Benecel modified cellulose do not fall apart and keep their firm texture bite after bite.
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