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Meat Products
Emulsion Type Sausages
Dressings and SaucesAquaresin® Black or White Pepper added directly to the cutter bowl after pre-dispersing in water is suggested for frankfurters, hot dogs, bologna, and other emulsified processed meat products. Aquaresins® are particularly appropriate for use in low or reduced fat products because of their superior dispersibility in water. Dry, Semi-Dry, and Fermented Sausages Oleoresin Black or White Pepper added to coarse ground meat prior to final grind, and prior to addition of salt, cure, or culture, imparts aroma and pungency to pepperoni, salami, and other fermented and cured meats. Oleoresin Black or White Pepper may be added to the oil phase of spoonable and pourable emulsion type dressings. Aquaresin® Black or White Pepper may be added to brine or water prior to production of emulsions. Aquaresin® Black or White Pepper disperses quickly and easily in gravies and cook-in sauces when added to the aqueous portion of the formulation. Batter, Breadings, Cracker Meal, Crumb, Rusk and Coatings Oleoresin Black Pepper adds character and pungency to food coatings without introducing particulate matter. Methods of incorporation typically require that the oleoresin be dispersed onto salt or other dry ingredient prior to combining with the remainder of ingredients. Marinades Aquaresin® Black or White Pepper adds its own distinct character to marinades for fish, poultry, beef, or other red meat. To aid and facilitate proper distribution (especially in saturated or super chilled brines) we suggest that a 1:10 pre-dispersion (Aquaresin®: water) be prepared prior to adding to the remainder of the marinade. Aquaresin® Black and White Pepper may also be dispersed onto salt or phosphates prior to addition to water. |
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Important Information Allergens GMO |
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Black and White Pepper Extracts FAQs Overview Flavor and Product Form Information Product Guide Advantages Applications |
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Related documents White Pepper Extracts |