Meat

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.  

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.

products

Meat products are listed below, use the filter to find the products that meet your specific needs.

 

   

 

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Cellulose gum, or sodium carboxyethylcellulose (CMC), from Ashland is widely used as a cost-effective thickener and stabilizer in food and beverages. In addition to modifying the behavior of water, cellulose gum is useful in modifying flow, adding texture and enhancing mouthfeel. A wide range of cellulose gum grades with different viscosities, molecular weights, degrees of substitution and particle sizes are available and products can be customiz...

Cellulose Gum

Benecel™ modified celluloses, also known as methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC), are versatile, multifunctional food gums. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. They are unique hydrocolloids because they reversibly gel at elevated temperatures. Benecel MC and HPMC perform many functions in foods, depending on type, grade, use l...

Benecel™ modified cellulose

Benecel™ MC and HPMC perform many functions in processed foods, depending on type, grade, use level and conditions. Among these functions are thermal gelation, film formation, thickening, binding and water retention. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. Small amounts of Benecel MC and HPMC significantly enhance emulsion stability as well. This is particular...

Benecel™ methylcellulose & hydroxypropylmethylcellulose

Aqualon™ cellulose gum, or sodium carboxymethylcellulose (CMC), is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon cellulose gum has the ability to form strong, oil-resistant films. In beverage concentrates (alcoholic and non-alcoholic) and powdered drink mixes, cellulose gum adds pl...

Aqualon™ cellulose gum

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