Functionality, juiciness, and stability for high-performance meat products
Functional Ingredients for This Industry
In the meat industry, texture, flavor, water retention, and shelf life are essential. At Magnolia 1939, we offer functional ingredients that optimize sausages, hams, injected meats, and marinades, adapting to different industrial processes with consistent results.
Functional Proteins (Sodium Caseinate, WPC)
- Improve water retention
- Enhance gel structure
- Increase stability during slicing and cooking
Gums and Stabilizers (Carrageenan, CMC, Guar Gum)
- Stable and homogeneous emulsion
- Improved texture and reduced syneresis
- Thermal support during processing
Preservatives (Potassium Sorbate, Encapsulated Sorbic Acid)
- Inhibit microbial growth
- Extend shelf life without altering flavor
- Encapsulated options for fermentation or prolonged cooking processes
Common Applications
- Cooked hams and injected products
- Sausages, mortadella, and emulsified meats
- Marinated and prepared meats
- Nuggets, burgers, and molded meats
- Ready-to-heat or slice products
Benefits of Our Solutions
- Greater juice retention and firm texture
- Lower cooking loss
- Attractive and homogeneous appearance
- Extended shelf life without compromising flavor
- Cost reduction through technical performance
Technical Data Sheets and Specifications
Available upon request for each product:
- Technical Data Sheet
- Safety Data Sheet
- Allergen Statement
- Quality Certificates
- Recommended Dosage and Compatibility
- Kosher/Halal Certificates, GMO-Free, etc.
Do You Want to Improve the Performance and Quality of Your Meat Products?
Our specialists will help you find the ideal combination of functional ingredients.