W.A.G. Van Kerrebroeck
Technology and strategy for PH Liquid Belgium International
Also the author of following meat processing books:
Edition of 'The world of today'
Edition of 'The up to date Meat Industry : Technology, economics and line production'
Edition of 'The Meat Industry and PH Liquid'
Edition of 'The up to date Meat Industry in 9 languages'

Company profile and world strategy of Bufferliquid Extract®.

PH Liquid Belgium NV, Oude Brugse Weg 2, 9910 Knesselare, Belgium, is seeking to recruit collaborators with a view to extending of its sales outlets in the food sector as a result of additional investments in the existing plant for the extension of the production of Bufferliquid Extract® :

1. Strategy for the extension of sales outlets world-wide (in 180 countries) : the incorporation of PH Liquid companies (according to international legal standards) with the legal form : 'naamloze vennootschap' (public limited company under Belgian law). By creating a new production line PH Liquid Belgium NV now has a production capacity of 50 tons of PH Liquid concentrate per day. These 50 tons of concentrate yield a volume of standard PH Liquid end product of 200,000 kg/day or 10 x 20 foot containers for worldwide export/day (a 20 foot container holds 600 drums of 35 kg each).

2. Explanation of the strategy : the Belgian parent company PH Liquid Belgium NV is looking for established companies active in the food sector, especially meat processing companies and preserving factories, in 180 countries. The current objects of these established companies should be the supply of auxiliary substances and additives to the food industry, in particular for all ready-made meat products and derived products such as mayonnaise, yoghurt, ketchup, dairy products.

3. History of PH Liquid Extract and Bufferliquid Extract® : It was developed in 1965 and, therefore, there is more than 50 years' technical and practical expertise, for the range of PH Liquid products alone. Product presentation for the export of Bufferliquid Extract®:
What is Bufferliquid Extract®?
Bufferliquid Extract® is known worldwide for its buffer qualities, e.g. buffer pH 5.8 minim and 6.2 maxim, depending on the end product as well as on the taste-colour-conservation (see Meat Processing Global edition 2006 Buyer's Guide, page 47). The technology is described in 15 languages on the web site www.ph-liquid.com. This is a purified and concentrated composition from lactate and PH Liquid Extract (syrup) Bufferliquid Extract® composition = lactate, citric acid, tartic acid, lactic acid, ascorbic, ascorbate and flavours with 25 different aromates and spices. Use in finished food product : dosage min. 750 gr to 1 kg/100 kg finished product. Bufferliquid Extract® is designed for all meat processing and seafood and parallel food products, for distribution fresh packing and cooking systems.

4. Presentation by PH Liquid Belgium NV with a view to a collaboration with future partners in the incorporation of local PH Liquid companies in 180 countries :

  1. share proportion : 50/50, 50% PH Liquid Belgium nv and 50% local company
  2. supply of finished base materials financed by PH Liquid Belgium NV and stored in the warehouses of PH Liquid Belgium NV
  3. 120 days basic storage time
  4. payment for finished PH Liquid product will be by the new company to the parent company PH Liquid Belgium NV after sales.
  5. full technical and practical support upon start-up of the new company for application of PH Liquid products in the production line
  6. extensive technical service through our web site : www.ph-liquid.com in 15 languages

5. What we expect from our collaborators-founders :

  1. premises where the new PH Liquid company can establish its registered office
  2. a warehouse for the storage of Bufferliquid Extract® base material (± 20 tons)
  3. distribution and transport of standard Bufferliquid Extract® for delivery to the consumer
  4. your current established company has to have been active in the above-mentioned food sectors for at least 5 years
  5. technical and practical knowledge of these food sectors is required
  6. regular visits to the consumers of Bufferliquid Extract® products

If you are interested in our proposal and if your company meets our requirements, please contact us by e-mail : info@ph-liquid.com and add a brief description of your current activities in the food industry.


Improved production system for line-production of hams cook-in system.

Brandname and production system for :
Pic-nic hams cook-in system : zero cook loss
with Red Star 60157 - Bufferliquid Extract.

Hereafter follows a complete production-system.

Put 150 kg minced pork shoulder through 18 mm disk + 200 kg pickle construction made of additives mentioned below :
150 kg water min. 5 °C max. 10 °C.
2 kg Protex Carrageenans code 60
15 kg Red Star 60157 which is a blend from Carrageenan, Sojaprotein, Bufferphosphate 60151, carbohydrates and Protex Carrageen code 60
8 kg nitrite salt 0,6 % pure nitrite
3 kg Bufferglucose Clean Label (Product improvement)
40 gr natural smoke aroma

330,4 kg(enclosed 150 kg minced pork meat).
Total costprice for 180 kg pickle composition :60$ or 35£ up to day

Production system :

Step 1
Add to the 150 kg minced pork meat in mincer 150 kg pickle construction en mix during 10 minutes in order that the meat totally absorbes the pickle. Add rest of pickle mass. Mince for another half hour till a homogeneous mass is formed.

Step 2
Add 12 kg of potato starch now plus 3 kg soja isolates. Total mass of endproduct is 345 kg. This mass will be continuously mixed for 2 to maximum 3 hours.

Step 3
Fill off immediately in vacuüm packing, preferably cube model 12 on 12 cm, length 40 cm. These vacuüm forms will be put to rest in refrigerator for min. 10 hours and maximum 24 hours for further colouring and curing for improvement of taste and flavour.
Temperature of refrigerator : min. 0 °C and max. 5 °C.

Step 4
Heating system : water or steam : Centert° till 70 °C, temperature outside water or steam : 78 °C. BufferpH of endproduct : minimum 6.0 and maximum 6.1. Reason : has a higher AW-value in production ham system, see extra pickle composition 150 l water.

Step 5
After heatingsystem hams have to be immediately cooled down in cold water bath.

Step 6
This production system is guaranteed if blocks are kept in a refrigerator. Temperature 0 °C to max. 2 °C.
Storage : minimum 12 months maximum 18 months.

Step 7
To add extra meat flavour to this pic-nic ham we strongly advise to add an extra 3 % pork stock proteines as flavour improver.
This protein has no waterbinding capacities, raises the 3 percentage of protein but most important improves the taste.

Step 8
This is a complete new system that can be totaly applicable to production lines without the least of problems.

Conservation : cookin-in system minimum 1 year maximum 18 months with a stable buffer-pH of minimum 6 maximum 6.1.

Discussion : This system is a high technological system for all your cooked ham systems. Is conform to the meatbook "The Up to Date Meat Industry" - Technology - Economy - Line production : Edition 1984-1994 : page 117 : value - money - value theory-practice-theory

This work system gives more value to your endproduct pic-nic ham. New construction for pickle composition which is more proteins, more carbohydrates, alimentory acids, more vitamines, starch, minerals.
This pickle composition offers the user of pic-nic ham an alimentory value.

Very important : this production system and pickle construction is the same for turkey hams and chickenham. Only turkey and chicken meat has to be minced through 20 mm disk.

English Artikel


Buffersystems with Bufferliquid Extract

BuffersystemsÊBufferliquid Extract

Product composition

Nutritional acids

Red Star Pickle Binder

Red Star Pickle Binder

Product composition


Walther Van Kerrebroeck Click here
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