| Meat Marinades | Back to Product Applications |
| Emulsification improvement in brine containing 5% oil | |
 |
|
Control |
1% Citri-Fi 300FG |
Improved emulsification and flavor retention
with comparable or improved eating qualities
Citri-Fi® 200FG, 100M40, 100FG, and 300FG are added at 0.5 - 1.5% in the marinade as a cost effective solution to reduce separation of oils and flavors in marinades suitable to improve emulsification for use in injection or tumbling
 |
|||||
|
Comparative Brine Formulas |
|||||
|
|||||
|
Item Name
|
|
Control (%) |
|
Citri-Fi® (%) |
|
|
|||||
Water
|
79.8
|
78.8
|
|||
|
|||||
|
Sodium Triphosphate
|
1.5
|
1.5
|
|||
|
|||||
|
Salt
|
7.5
|
7.5
|
|||
|
|||||
|
Dextrose
|
6.2
|
6.2
|
|||
|
|||||
|
Flavored Oils
|
5.0
|
5.0
|
|||
|
|||||
|
Citri-Fi®
|
0.0
|
1.0
|
|||
|
|||||
|
Totals
|
100
|
100.00
|
|||
|
|||||
Important notes for incorporation in injection systems: 1) Incorporate the Citri-Fi in the brine solution so that there is no or minimal Citri-Fi lumps to begin with in the brine, which either means a) mixing with Citri-Fi with dry ingredients first then mixing into the brine, b) mixing the Citri-Fi with oil first, then into the brine, and/or c) using high shear to remove any clumps. 2) Do not use a level of Citri-Fi in the brine that is so high that the mixture gets too thick so that it does not flow through the system. 3) If Citri-Fi settles out of the brine solution, continuous agitation may be needed in the brine tanks to avoid agglomeration problems. |
|||||