The up to date Meat Industry

Bufferphosphaten® 60151 or 60152


 

Owing to the combined use of PH LIQUID® and Bufferphosphate® 60151 or 60152 a buffer is formed which keeps the essential pH on its correct value even under unfavourable circumstances.

Together with PH LIQUID® which is an acid medium, the mildly alkaline Bufferphosphate® 60151 or 60152 form a buffer of the described pH which maintains its pH very effectively and even under unfavourable circumstances.

The purpose of Bufferphosphate® 60151 or 60152

Apart from the above-mentioned buffer-action on the pH, the Bufferphosphate® 60151 or 60152 also have a number of additional functions in meat-production.

These easily soluble phosphates also have a certain complexing action on calcium, magnesium and other cations. This means that when hard water is used, the latter is softened by the Bufferphosphate® 60151 or 60152 without the inconvenience of precipitation which is often the case with other phosphates.

Due to its special structure which allows the formation of hydrogen-bridges the Bufferphosphate® 60151 or 60152 has a very strong water-binding-capacity. This water is phisico-chemically bound and is therefore not inclined to liberate this water after a relatively short time, which is often the case with other phosphates. As a result of the water-binding capacities and the stability of the phosphate-combination also the saponification and rancidy of the fat are avoided.

Furthermore, these Bufferphosphate® 60151 or 60152 have a strong emulsion-capacity which causes the fat, which was liberated in the processing, to be firmly emulsified, thus providing much more stabile fat-water-emulsions which improves the water-retention considerably.

Package: 25 Kg or 50 Lbs paper bags on pallets.

Advantages:

  • Significantly increases yield and water binding during processing and freezing.
  • Prevents drip and moisture loss during shelf-life.
  • Stabilizes color, taste and appearance.
  • Increases tenderness and flavor during shelf-life.
  • Contributes to significant binding and homogenizing giving a good spread of fat and water.
  • Prevents nutritional loss during shelf-life.
  • Prevents glazing appearance during shelf-life.
  • Prevents microbial growth.

Kosher: Kosher and Hallal product.


Ph advantages

 Slowing down bacterial growth in liver preparations in block and pot form, cooked sausage and heated ham preparations.


Vacuum packed with shelf life of 3 months to 1 year depending on product and the core heating temperature for export purpose, with a maximum storage limit for the purchaser.

  • Laboratory tests on the above production line preparations with a buffer system consisting of PH Liquid and phosphate buffer 60152.
  • The growth of pathogenic bacteria is slowed down substantially in the above preparations by using the buffer system consisting of PH Liquid and phosphate buffer 60152.

Total bacterial growth after storage with buffer system consisting of PH Liquid
and phosphate buffer 60152, 3-6-9-12 months, fridge t°:0°C max. 3°C.

Total bacterial growth after storage with buffer system


Improved economic, technological and sensory properties of prepared meat products.

Thanks to our 35 years of practical experience, we are able to offer you, through the PH Liquid buffer system, the world’s safest and best meat preparations for the following line productions :

Product name
Core temperature of the product
Ham preparation heating up to 72°C
All liver preparations heating up to 72°C
Baked liver preparations heating up to 85°C
All meat sausage preparations heating up to 70°C
All salami preparations buffer pH value 4.8 max. 5.2

 

All preparations have been improved as to their economic, technological and sensory characteristics, as explained below :

Economic improvement :

The correct choice of raw materials and composition of the product improves the yield, as does a more advantageous purchase system of raw materials, such as PH Liquid Extract, Buffer phosphates, Red Star Pickle and Dry Binder, Gela Gelatin.

The total purchased quantity is estimated on a yearly basis and the best prices are offered. Delivery is made monthly and on demand, with the guarantee that products of a constant quality are delivered.

 

Technological improvement :

By applying the appropriate buffer and Aw values for all product preparations, the following advantages are obtained :

  • a shelf life of heated products that is twice as long
  • improved taste and colour
  • natural colour of the cutting surface maintained during a longer period of time
  • stable PH value adapted to each individual product preparation

Sensory improvement :

  • improved cutting or spreading properties, depending on the product
  • more solid structure of each line product
  • no discoloration of the cutting surface
  • longer storage period in an ordinary refrigerator, thanks to the stable pH buffer value

You can also benefit from these advantages, without any major adjustments or capital investments. Just by choosing the appropriate formula and by adding the appropriate additives to your preparations, you will obtain a stable buffer system thanks to PH Liquid Extract and buffer phosphates.

 


 

Improved economic, technological and sensory
properties for all prepared meat products

Advantages when using PH LIQUID EXTRACT – GELA PUR C
BUFFER PHOSPHATE 60151 – and RED STAR in the meat industry


  1. Heated canned ham for export

    • additives: PH LIQUID EXTRACT 6014 (0.5 % in finished product),
      2 % GELA PUR C and BUFFER PHOSPHATE 60151 (0.5 % in finished product)
      • improvement of the sensory perceptions (colour, taste, aroma and structure) of the product
      • stabilization of the colour
      • decrease of the NO" level by ± 25 %
      • prolonged storage life of the product (restricted growth of microorganisms)
      • a higher quality of the product is guaranteed
      • perfect cutting properties, without the product falling apart

     

  2. Heated ham (shoulder) for the local market

    1. Standard product
    2. Product with higher yield
    3. Product with decreased polyphosphate level
      • additives: PH LIQUID EXTRACT 6014 (0.5 %),
        2 % GELA PUR C and 0.5 % BUFFER PHOSPHATE 60151
        • decrease of the NO" level by 50 %
        • improvement as to colour, taste, structure, aroma and as to general aspect
        • stabilization of the colour
        • prolonged storage life
      • additives: PH LIQUID EXTRACT 6014 (0.5 %), 0.5 % BUFFER PHOSPHATE 60151,
        2 % GELA PUR C and RED STAR 60153 (3-4%)
        • increase of yield by max. 25 % compared to the standard product
        • everything summarized in point A.
      • additives: PH LIQUID EXTRACT 6014 (0.5 %), 0.5 % BUFFER PHOSPHATE 60151,
        2 % GELA PUR C and RED STAR 60153 (4 %)
        • increase of
        • yield by ± 15 %decrease of polyphosphates by 50 %
        • and everything summarized in point A.

     

  3. Heated ham (shoulder) wrapped in foil

    1. Standard product
    2. Product with increased yield
      • additives: PH LIQUID EXTRACT 6014 (0.5 %),
        2 % GELA PUR C and BUFFER PHOSPHATE 60151 (0.5 %)
        • foil can easily be removed before cutting
        • everything summarized in point A
      • additives: PH LIQUID EXTRACT 6014 (0.5 %),
        2 % GELA PUR C, BUFFER PHOSPATE 60151 and RED STAR 60157 (4 %)
        • increase of yield by 35 % maximally
        • everything summarized in point A

     

  4. Heated ham (shoulder) wrapped in foil, coarsely ground by means of a 12 mm plate

    • additives: PH LIQUID EXTRACT 6014 (0.5 %),
      2 % GELA PUR C, BUFFER PHOSPHATE 60151 (0.5 %), RED STAR 60153 (3 %), flour (4.5 %) and soy isolate (1 %)
      • increase of yield by ± 75 %
      • everything summarized in point A

     

  5. Pickled meat products (bacon, etc.)

    • additives: PH LIQUID EXTRACT 601 or 6014 (0.3 %),
      2 % GELA PUR C BUFFER PHOSPHATE 60151 and dextrose (0.2 %)
      • preserving (low pH) – prolonged storage life
      • improvement of colour, taste and aroma
      • colour stabilization

     

  6. Sausage

    • additives: PH LIQUID EXTRACT 601 or 6014 (0.3 – 0.5 %),
      2 % GELA PUC C and BUFFER PHOSPHATE 60151 (0.5 %)
      • improved colour stabilization
      • improvement of the aroma
      • prolonged storage life
      • cutter products

     

  7. For all heated liver preparations

    • additives: PH LIQUID EXTRACT 6014 (0.3 – 0.4 %),
      2 % GELA PUR C and BUFFER PHOSPHATE 60151 (2 to 3 g)
      • improved colourfastness
      • more liver taste
      • prolonged storage life : 3 months if vacuum-packed
      • liver sausage cook-in system : 9 months, buffer pH : 6
      • better cutting and/or spreading properties, depending on the dose of GELA PUR C or GELA MP used

     

  8. All prepared salami products

    • additives: PH LIQUID EXTRACT 601 (0.3 – 0.4 %),
      2 % GELA PUR C and 0.2 to 0.3 % BUFFER PHOSPHATE 60152
      • decreased AW value in case of use of GELA PUR C
      • improved colourfastness of the cut surface
      • the fatty acids do not turn rancid
      • improvement of aroma and taste
      • excellent cutting properties; the lard cubes do not fall apart when the product is very finely cut; when cutting automatically and weighing, there are no problems such as the lard cubes coming loose or falling apart
      • stable buffering, depending on the choice of the product


More technical information under construction.


Contact information:
E-mail: info@ph-liquid.com

This website, layout and background is registrated
Send mail to info@ph-liquid.com with questions or comments about this web site.