Bufferglucose Syrup Clean Label for all preparations
of minced meat and sausages.
Dosage : 1 % for a stable buffer pH between 5.6 - 5.8
Sodium chloride : 0,8%
Potassium chloride : 0,8%
+ your usual spices.

All fresh minced preparations : conservation time with the right pH 5.5 - 5.8 standard 8 days,
standard vacuum 10 days, special vacuum packing 12 days.
Refrigeration temperature : min. 2C - max. 4 C.

 
TURN YOUR IDEAS INTO REALITY WITH APPLIED BUFFER GLUCOSE TECHNOLOGY CLEAN LABEL WITH A MINIMUM OF E NUMBERS, LIMITED TO KNO2 OR KNO3 - PHOSPHATES.
by the technical team, PH Liquid Belgium NV and Belgosuc NV.

Buffer systems and buffer films can support meat producers in their prevention against food infections caused by harmful germs and bacteriological contamination from salmonella, listeria and E.coli 0157:H7.
By applying buffer systems in the preparation of heated meat products like ham, bacon, freshly salted and/or smoked bacon meant for slicing and pre-packaging, further gas development is avoided and the colour, taste and smell of the product remains optimal for the duration of a longer shelf life.

Buffer glucose technology

PH Liquid is a world leader in the supply of buffer systems and buffer films according to patented applications for fresh and all heated meat, liver and fish preparations, matured and cured meat and fish products.
Bufferglucose Syrup is a concentrated and biologically balanced extract of fructose-glucose syrup, natural flavour fermented sugar, natural plant-herbal extracts, for a healthier product. Using Bufferglucose Syrup results in a production system with 50% less sodium chloride and 30-50% less nitrite in order to achieve a healthier finished product. Apart from the physiological effect against regular brine bacteria developments, it also has other regulatory effects that are very important for meat product preparation technology.
The mildly reducing effects of fructose-glucose syrup, natural flavour fermented sugar, natural plant-herbal extracts ensure regular nitrite reactions. These components are chosen in such a manner that the meat's pH value always remains within its natural limits.

Thanks to its correct and controlled composition, Bufferglucose Syrup combines high safety with a guaranteed effect.
In view of the strong effects, the prescribed quantities as well as the working method need to be observed closely so as to use the advantages of Bufferglucose Syrup to the full.
The simultaneous use of Bufferglucose Syrup and buffer phosphates results in the creation of a buffer stabilising the essential pH on its value, even in case of unfavourable circumstances.
In conjunction with the sweet and sour medium of Bufferglucose Syrup, the mildly alkaline buffer phosphates constitute a buffer of the desired pH which stabilises the pH on the effective value through its buffering effect even in case of unfavourable conditions. Bufferglucose Syrup is used in the production of pickled and smoked products and offers extraordinary benefits versus other products used for this purpose, in particular with regard to heated ham. Not only the preparation process, but also the quality and digestibility of the meat products that are prepared with Bufferglucose Syrup improve significantly.
As it is only composed of natural substances such as fructose-glucose syrup, natural flavour fermented sugar and natural plant-herbal extracts, Bufferglucose Syrup is legally allowed and there are no physiological objections against its use.
The addition of Bufferglucose Syrup accelerates the coloration process of pickled goods as initiated by nitrate or nitrite. In this process, excess nitrite in the sausage and meat mass is reduced significantly by 30-50%. It was furthermore found that the permissible quantity of physically harmful nitrite can almost be reduced by half.
Meat products treated with Bufferglucose Syrup not only look tastier, they have indeed a better aroma and a refined taste.

This is especially remarkable with products that have been in storage for quite some time.
In the case of heated sausages, use of Bufferglucose Syrup results in a tender and yet crisp casing, while uncooked sausages obtain a spicier aromatic taste (salami ranges).
Thanks to its antioxidant characteristics, Bufferglucose Syrup slows down the process of going rancid, so that longer freshness is ensured with a guaranteed buffer system.

Benefits of application

Fructose-glucose syrup, natural flavour fermented sugar and natural plant-herbal extracts are generally known to inhibit and prevent the growth or spread of Listeria, Clostridium, Salmonella and E.coli

  • stable buffer pH value for all fresh and heated meat products with a final buffer pH value of 6.2
  • improved colour preservation
  • improved odour
  • no discoloration of the surface after the products are cut in case of further storage under the counter
  • improved cutting properties of heated products in case of slicing system
  • full control of the yeast and mould development
  • no gas development in case of pre-packaging of heated products such as hams, mortadella and frankfurter sausages during the normal storage period
  • prolonged shelf life of your products
  • control of Lactobacillus lactis, Clostridium botulinum, Listeria monocytogenes, Salmonella enteritidis, Staphylococcus aureus and Escherichia coli micro-organisms.


Information is available upon request from info@ph-liquid.com


  pH Clean label Technical Data Sheet
Composition
Main applications  
Bufferglucose Syrup
Buffersystem FORTE

3.3 - 4.2 Carbohydrates
(frrucotse, dextrose, maltose, higher sugars)

peptides

amino-acid

natural plant-herbal extracts

Active substances
% w/w 82 %

Buffer pH

All fresh minced meat
pH 5.6 - 5.8

All heated hams, beefham, chicken ham
pH 5.9 - 6.2

All salami products
pH 4.8 - 5.2

Bufferfilm fresh carcasses
pH 2.5 - 3.1
Carbohydrates
(frrucotse, dextrose, maltose, higher sugars)

peptides

amino-acid

natural plant- herbal extracts
For all types of minced meat

For all heated meat processing

Cooked ham

Shoulder ham

Frankfurter

Mortadella

Liver preparations

All cured products such as bacon, ...

All types of salami products

salami.gif
ham.gif
kalkoen_ham.gif kip_ham.gif
kubusham.gif
pate.gif
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Haring.gif
General dosage for minced meat, cutter products, heated ham, shoulderham, turkey ham, chicken ham : min. 1 % - max. 1,5 % on finished product.
For specific line productions of heated cooked- and shoulder hams and pickle composition for mechanical injection contact : info@ph-liquid.com

 

FORTE BUFFERPROCESS OF MANUFACTURING COOKED HAMS,
SHOULDER- AND PICNIC HAMS, BEEFHAM, TURKEY AND CHICKEN HAM
WITH BUFFERGLUCOSE SYRUP CLEAN LABEL

  1 2 3 4 5 6 7 8 9 10
Mechanical injection


10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
Pure ham - Beefham
Turkey or Chicken ham
Kg

100
Kg

100
Kg

100
Kg

100
Kg

100
Kg

100
Kg

100
Kg

100
Kg

100
Kg

100
Pure Water for start
Pickle composition

100 l 100 l 100 l 100 l 100 l 100 l 100 l 100 l 100 l 100 l
Nitrite salt blend with
0,6% KNO2

                   
Sodium Chloride


                   
Potassium chloride


                   
Bufferphosphate


                   
Bufferglucose
Clean Label

                   
Blend of
carrageenan

                   
Type of Cellulose :
Akucell AF 3275

                   
Soy Concentrate :
Water soluble 90%
protein
                   
Standaard dextrose


                   
Maltodextrine D15 or D35


                   
Ceamfibre 7000


                   
VEPRO 75 PSC


                   
Concentrated Red Beet juice


                   
Red Yeast Rice


                   
Carmine Acid E 120


                   
Total final product
Zero loss by boiling
110

Kg
120

Kg
130

Kg
140

Kg
150

Kg
160

Kg
170

Kg
180

Kg
190

Kg
200

Kg

For obtaining the full pickle composition and application- and finishing method, please mail to info@ph-liquid.com

 

 

Buffer table with Bufferglucose Syrup.

Buffer tableproductsmin. - max.
Buffer code 1salami productsBuffer pH 4.8 - 5.1
Buffer code 2curing productsBuffer pH 5.3 - 5.6
Buffer code 3heated cutter products:meat sausagesBuffer pH 5.9 - 6.2
Buffer code 4heated liver preparationsBuffer pH 5.9 - 6.2
Buffer code 5all heated ham preparationsBuffer pH 5.9 - 6.2
Buffer code 6canned productsBuffer pH 6 - 6.2

Rest KNO2 and KNO3 after cooking and curing
Per kg finished productKNO2 PPM's
Min - Max per kg
KNO3
Min - Max per kg
All heated ham preparations10 - 20 ppm-
All heated liver preparations8 - 25 ppm-
All heated cutter meat products12 - 18 ppm-
All heated canned products5 - 15 ppm-
All salami products8 - 20 ppm18 - 30 ppm
Cured products fresh- and smoked bacon etc ...7 - 25 ppm15 - 25 ppm

Per 100 kg finished productsodium chloride
blend with 0,6% KNO2
potassium salt
All heated ham preparations3/41/4
All heated liver preparations3/41/4
All heated cutter meat products3/41/4
All heated canned products3/41/4
All salami products3/41/4
Cured products fresh- and smoked bacon etc ...3/41/4

 

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E-mail: info@ph-liquid.com

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