Kalsec® products add value to a variety of protein sources. Whether it’s extending the shelf life of ground beef, stabilizing the color of pepperoni, or providing an exciting new marinade for a prepared meal, we provide a total solutions approach by understanding your processes to make your products look better, taste better and last longer.
Kalsec® antioxidants extend the shelf life of many meat, poultry and seafood products, improving consumer appeal by reducing waste and stabilizing lower cuts of meat.
Kalsec® liquid extracts are easy to use and can provide a variety of solubilities in applications from brines to marinades.
Our innovative line of antioxidants, colors, and spice and herb flavor extracts improve the flavor and color of meat, poultry and seafood products. Backed by our extensive analytical and sensory capabilities, we identify ways to improve the quality of your products from qualitative and quantitative measurement techniques.
Our naturally sourced ingredients provide consumer-friendly labels and can replace many synthetic ingredients such as BHA and BHT.
Cooked poultry is a prime target for lipid oxidation that results in off-flavors and off-aromas decribed as “warmed-over flavor” (WOF). Flavor protection is your utmost concern in partially cooked (frozen) and pre-cooked poultry products, of both the ready-to-cook or ready-to-eat variety. Herbalox® Rosemary Extract was designed to protect flavor, see graphs below, while imparting minimal natural flavor to cooked meat products. Herbalox® Rosemary Extract and Duralox® QST-25 both outperformed the control, with Duralox® QST-25 having the lowest score for WOF aroma and WOF flavor.This finding was further confirmed with hexanal results, which indicated that panelists could easily identify WOF in cooked chicken products at around 8 ppm of hexanal.
Herbalox® Rosemary Extract Type QS was added to a typical brine solution of pre-cooked chicken thighs and fresh chicken breasts. A control sample and the Herbalox® Rosemary Extract dosed sample were then held in frozen storage.
Prolonging the natural color of fresh ground poultry, especially in retail merchandising, is a key influence in the purchase decision of consumers. This can be challenging, as fresh ground poultry (turkey/chicken) meat is highly susceptible to oxidative deterioration, due to the abundance of unsaturated fatty acids in fat and lean meat.
Herbalox® natural antioxidants protect the natural meat color of fresh ground poultry, especially under High Oxygen Modified Atmosphere Packaging (HiOX-MAP, 80% oxygen) conditions. In addition to maintaining the quality of your product at the retail level, Herbalox® antioxidants are easy to use and cost effective.
Attractive colors are the first indicator to the consumer of a flavorful eating experience. Kalsec® Vegetone® Red Color Systems can combine paprika, lycopene, and beet sources to successfully provide attractive, consumer-friendly colors. They can also replace ingredients such as carmine, as shown in this mortadella sausage.
Kalsec® Vegetone® Color Systems combine naturally sourced lycopene and beet to provide an appealing color in salmon.
