| Kalsec® Liquid Seasoning Addition |
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Maximizing the Value of Seasoning Flavor When flavoring a meat analog, it is important to start with a neutral base, with little to no flavor. To accomplish this, Kalsec® has developed a vegetable protein masking system specifically designed to mask the cereal notes associated with vegetable protein. Duralox® seasonings used with the vegetable protein masking system combine our capabilities in flavors, colors and oxidation management to create a product with superb flavor. The order in which the seasonings are added is important for optimum flavor. In most procedures, there is a dual water system: formulation and hydration. First you add the Kalsec® vegetable protein masking system directly to the hydration water, which will then be used to hydrate the textured vegetable protein. By hydrating the textured vegetable protein with the vegetable protein masking system fortified water, a neutral base is developed. From the neutral base, you can develop the characterizing flavor, such as breakfast sausage or frankfurter. The characterizing flavor is imparted by blending the liquid Duralox® seasoning with the formulation water. The point at which this water system is combined with the other functional ingredients depends on the meat analog being formulated. For example, when making a chicken nugget you may want to add the seasoning after forming the emulsion, where as when making a chicken deli loaf it may work best to add the seasoning before forming the emulsion. Kalsec® Seasoning Solutions® team has developed an array of formulas to simulate meat products to showcase our Duralox® liquid Seasoning blends. Formulas range from frankfurters, ham and lunch meats to chicken nuggets and beef patties. Let the Kalsec® Seasoning Solutions® team help you maximize the value of your products' flavor. |
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Important Information Allergens GMO |
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Vegetarian and Meat-Free Foods Overview Ingredients Liquid Seasoning Addition |
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Related documents Spice Blend Creation with Aquaresins |