PH LIQUID: World producers of raw materials for the meat industry with buffersystems
PH LIQUID: World producers of raw materials for the meat industry with buffersystems

Turn your ideas into reality with PH Liquid Technology ®

The up to Date Meat Industry :
Food Technology - Economy - Line-productions

PH-Liquid: high-technology international for buffersystems and bufferfilms for the Seafood and Meat Processing



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"
Designer and lay-out of website PH Liquid
Dear Visitor,

Along with ten thousand monthly visitors, you are consulting our website. It is a worldwide reference for the reduction of nitrite, nitrates, E-numbers and salt in the food chain. For more than fifty years, Ph Liquid Belgium N.V. built up knowledge, technology and practical experience in buffer systems and buffer films.
As head of the R&D department, I developed this technology together with the biochemist Frank Herreygers. With him, I described this innovative process in the seminal work The Up-To-Date Meat Industry (1984). To this day, we are constantly renewing these processes in order to remain in line with the requirements of food safety and regulations.
Ph Liquid Belgium is always looking for collaborations and partnerships with entrepreneurs and traders in the food industry. Would you like more information about this top technology? Would you like to distribute our products exclusively in your region?
Mail : info@ph-liquid.com

Additional global quality guarantees for products manufactured with patented PH Liquid additives:

PH Liquid Belgium Nv


FORTE BUFFERPROCESS OF MANUFACTURING COOKED HAMS, SHOULDER- AND PICNIC HAMS, BEEFHAM, TURKEY AND CHICKEN HAM WITH BUFFERGLUCOSE CLEAN LABEL OR BCL FORTI
Ham processing with a minimum of added e-numbers.

  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
Pure Muscle Meat
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
Bufferphosphate
BCL FORTI ®
Bufferglucose Clean Label ®
Blend of carrageenan
Soy Concentrate : Water soluble 90% protein
Dextrose
Gedroogde glucose
Protex blend from cellulose and carrageenan
Ceamfibre 7000
Fructomix
Maltodextrine
Sodium carbonate
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
 

TURN YOUR IDEAS INTO REALITY WITH APPLIED BUFFER GLUCOSE TECHNOLOGY BCL FORTI® WITH ANTI BACTERIAL FUNCTION.

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 (BCL Forti®) is a concentrated and biologically balanced extract of fructose-glucose syrup and natural fruit-, plant- andherbal extracts, for a healthier product. Using Bufferglucose (BCL Forti®) 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 and natural fruit-, plant- and 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 (BCL Forti®) 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 (BCL Forti®) to the full.
The simultaneous use of Bufferglucose (BCL Forti®) 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 (BCL Forti®), 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 (BCL Forti®) 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 (BCL Forti®) improve significantly.
As it is only composed of natural substances such as fructose-glucose syrup and natural plant-herbal extracts, Bufferglucose (BCL Forti®) is legally allowed and there are no physiological objections against its use.
The addition of Bufferglucose (BCL Forti®) 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 (BCL Forti®) 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 (BCL Forti®) results in a tender and yet crisp casing, while uncooked sausages obtain a spicier aromatic taste (salami ranges).
Thanks to its antioxidant characteristics, Bufferglucose (BCL Forti®) slows down the process of going rancid, so that longer freshness is ensured with a guaranteed buffer system.

Benefits of application of Bufferglucose (BCL Forti®)

Fructose-glucose syrup 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