fibrele Vitacel

Kein FolientitelVITACEL®
JRS Products
Cereal Fibres
VITACEL®- Cereal Fibres Properties and Advantages
insoluble
water absorption (hydrophilic) into the„capillary“ structure of 480 - 1050 %
synergistic effect with hydrocolloids, protein and emulsifiers
very high water and oil retention in meat products
texture improvement and shape stabilisation because of the insoluble three-dimensional fibre network
improves the free flowing properties and provides anticaking
extreme high dietary fibre concentration (min. 97% dietary fiber content)
no caloric value
Overview VITACEL® Wheat Fibre
-
50 µm
-
-
-
-
-
Overview VITACEL® Oat Fibre
-
-
-
-
Overview VITACEL® Bamboo Fibre
Overview VITACEL® Powdered Cellulose
-
50 µm
-
-
-
-
-
-
Why is VITACEL® highly suitable
for use in meat products?
Customer expectations to innovative Ingedients
Technological effectiveness
characteristics (flavour, texture, snap)
Realisation of cost savings
Fasern aus der Natur J. RETTENMAIER & SÖHNE GMBH+CO.KG
VITACEL® WF 200 (100x)
1,5 % VITACEL® WF 200
0,5 % VITACEL® WF 200
water retention by formation of hydrogen bonds
water and fat absorption/retension by inclusion into the inter-micellar gap
Fibre
Properties and Advantages in using VITACEL®- Fibres in Meat products
In boiled sausage (emulsions):
Reduction of fat and jelly separation (syneresis in vacuum packages)
Increased water binding properties
Significant reduction of weight losses during boiling, smoking and storage that is cost savings due to a higher product yield
Prolonged shelf-live
Enhancement of the nutritive value maybe in combination with fat / calorie reduction
Recipes for Cooked Sausage
Standard
Test 1
Test 2
Test 3
Test 4
Test 6
Test 5
Pork II 3.5 kg 3.5 kg 3.5 kg 3.5 kg 3.5 kg 3.5 kg 3.5 kg
Pork VIII 1.3 kg 1.3 kg 1.3 kg 1.3 kg 1.3 kg 1.3 kg 1.3 kg
Ice 1.2 kg 1.2 kg 1.2 kg 1.2 kg 1.2 kg 1.2 kg 1.2 kg
Nitrite pickling salt 17.5 g/kg 17.5 g/kg 17.5 g/kg 17.5 g/kg 17.5 g/kg 17.5 g/kg 17.5 g/kg
Raphos 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg
Senator Gold 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg
Wheat fiber WF 200 - 1.0 % 2.0 % - - 0.5 % 1.0 %
Caseinat - - - 1.0 % 2.0 % 0.5 % 1.0 %
25
Staatl. Fachschule für Lebensmitteltechnik. Kulmbach. 1997
(State Technical College for Food Technology)
Separation of Fat and Gel
Separation of Fat and Gel (%)
26
Diagramm1
no significant difference in taste using a dosage of 1% or 2 % VITACEL WF 200
significant difference in taste using a dosage of 1% or 2 % caseinate
the use of 2 % VITACEL WF 200 is preferred to the use of 2 % caseinate
Staatl. Fachschule für
Organoleptic Test of Sausage
WF 200 WF 200 Caseinate Caseinate Mixture Mixture
difference in taste
detected by a
27
Weight Loss- Cooked Sausage
0
1
2
3
4
5
6
7
8
9
1.5 % Soy protein
1.5 % WF 200
Staatl. Fachschule für Lebensmitteltechnik. Kulmbach. 1997
(State Technical College for Food Technology)
36
Weight Loss - Cooked Sausage
loss during smoking and
cooking of cooked sausage
in cool storage
1.5 % maize corn starch
Weight Loss of Vacuum packed and stored
Sausages Type „Frankfurter“ in %
Dosage of 0 - 1.5 % VITACEL WF 200; storage time: 19 days
Weight loss [%]
29
Diagramm1
Cost reduction by improvement of BEEF-FRANKS-formulation
pizza ham GR
-0.31
-10.36
DM
-0.44
-13.79
DM
-0.37
-10.84
DM
-0.40
-12.57
DM
-0.43
-661.89%
Soyaprtein
8.00
DM
-0.56 DM
Scandinavia
Type: VITACEL WF 200
Enables cost savings as a result of a higher yield
Improvement of texture, imparts a meat-like structure
Increased fat and water binding properties cause lower weight losses during roasting
Improved shape stability during roasting
Enhanced juiciness (particularly in chicken products)
Imparts deep-freeze/thaw stress tolerance
In minced meat products:
Reduction of Weight Loss during
Heating of Meat Burgers
Reduction of
Weight Loss [%]
Recommendation
a sufficient dispersion is necessary therefore a premixing (e.g. with spices) is recommended
the dosage has to be higher than 1%
the saturation of wheat fiber is important to avoid a dry or sticky product
in these products the standard types VITACEL WF200 and VITACEL WF400 is more suitable than VITACEL WF200 G
dustreduction:
froozen
Mincing
( 5mm)
Vegetable
Blending
Mincing
(2mm)
Forming
Packaging
Battering
Raw material
VITACEL® - Cost saving in HAMBURGER Patties
VITACEL® workshop Cairo 2004
-0.31
-10.36
DM
-0.44
-13.79
DM
-0.37
-10.84
DM
-0.54
-13.24
DM
-0.40
-12.57
DM
-0.43
-6.62%
Soyaprtein
8.00
DM
McMila (beef)
Minced Meat
77.bin
78.bin
Properties and Advantages in using VITACEL®- Wheat Fibre in Meat products
Enables cost savings as a result of a higher yield
Uniform drying process caused by the fibre network
Prevents case hardening
Setting of oleoresins
In raw fermented sausages:
Drying process of raw sausages
Standard recipe
Recipe with WF 200
Cancel system brings the water faster to the outside Drying time is reduced
Water
Water
Cutter
Meat
Fat
Vacuum filler
Basic recipes:
Recipe 1) „RS“ Recipe 2) „RS- EX“ Recipe 3) „C“
RII 35 % R II 30 % R V 30 %
SII 35 % S II 33 % S II 25 %
SVI 30 % S VII 37 % S IV 25 %
S VII 20 %
Particle ca. 3 – 4 mm ca.: 3 - 4 mm ca. 1,5 – 2 mm
Application: BITEC LS-25 / 0,5 g/kg mass
Microorganism: Lactobacillus sake strain LAD, Staphylococcus carnosus
Acidification: at 24°C / Cal. 60 the pH lowering in the first 24 h 0,7 - 0,8 units
Days after production
5.74
5.22
5.04
5.10
1.1 RS WF 200 (1:2)
5.70
5.13
4.87
4.82
4.86
4.89
5.65
5.13
4.88
4.84
4.89
4.91
aw kinetics:
Receipe 3
Gewürzmischung STAR FERMAT PERFECT
Datum
20-Jun
0.944
0.932
0.891
0.862
0.946
0.944
0.929
0.908
0.860
0.945
0.945
0.928
0.906
0.866
0.940
0.938
0.926
0.912
0.869
&L&"Arial,Standard"&10STARC AG&C&R&10DR / 7. August 2002
&L&"Arial,Standard"&8&F / &A&C&R&"Arial,Standard"&8&P / &N
aw-Werte
0.944
0.932
0.891
0.862
1.1 RS WF 200 (1:2)
0.946
0.944
0.929
0.908
0.860
0.945
0.945
0.928
0.906
0.866
aw-Wert Vergleich
1.
1.
1.
1.
1.
1.
1.
1.
1.
3.
3.
3.
3.
3.
3.
3.
3.
3.
7.
7.
7.
7.
7.
7.
7.
7.
7.
13.
13.
13.
13.
13.
13.
13.
13.
13.
28.
28.
28.
28.
28.
28.
28.
28.
28.
&L&"Arial,Standard"&10S.T.A.R.C. AG&C&R&"Arial,Standard"&10DR / 12. Aug. 2002
&L&C&R&"Arial,Standard"&P / &N
1.0 klKal RS WF 200 (1:2)
1.1 RS WF 200 (1:2)
1.2 RS WF 600 (1:2)
2.1 RS-EX WF 200
3.1 C-O
1.
1.
1.
3.
3.
3.
7.
7.
7.
13.
13.
13.
28.
28.
28.
1.0 klKal RS WF 200 (1:2)
1.1 RS WF 200 (1:2)
1.2 RS WF 600 (1:2)
Tag nach Produktion
&L&"Arial,Standard"&10S.T.A.R.C. AG&C&R&10DR / 12. August 2002
2.1 RS-EX WF 200
Tag nach Produktion
1.
1.
1.
1.
3.
3.
3.
3.
7.
7.
7.
7.
13.
13.
13.
13.
28.
28.
28.
28.
&L&"Arial,Standard"&10S.T.A.R.C. AG &C&R&"Arial,Standard"&10DR / 12. Aug. 2002
3.1 C-O
Weight control in recipe C:
Daten
Datum
0.00
4.30
24.78
24.78
0.00
0.64
15.49
23.82
28.17
29.45
0.00
0.68
14.46
23.60
27.56
29.06
0.88
11.13
17.45
21.74
23.39
0.00
0.54
7.19
12.88
16.85
18.67
&L&"Arial,Standard"&10STARC AG&C&R&"Arial,Standard"&10DR / 7. August 2002
TR in %
Trocknungsrate in %
4.30
24.78
24.78
1.1 RS WF 200 (1:2)
0.64
15.49
23.82
28.17
29.45
0.68
14.46
23.60
27.56
29.06
TR-Vergl.
1.
1.
1.
1.
1.
1.
1.
1.
1.
3.
3.
3.
3.
3.
3.
3.
3.
3.
7.
7.
7.
7.
7.
7.
7.
7.
7.
13.
13.
13.
13.
13.
13.
13.
13.
13.
18.
18.
18.
18.
18.
18.
18.
18.
18.
28.
28.
28.
28.
28.
28.
28.
28.
28.
&L&C&R&"Apple Chancery,Standard"&P / &N
1.0 RS klKal WF 200 (1:2)
1.1 RS WF 200 (1:2)
1.2 RS WF 600 (1:2)
2.1 RS-EX WF 200
3.1 C-O
1.
1.
1.
3.
3.
3.
7.
7.
7.
13.
13.
13.
18.
18.
18.
28.
28.
28.
&L&"Arial,Standard"&10S.T.A.R.C. AG&C&R&"Arial,Standard"&10DR / 13. August 2002
1.0 RS klKal WF 200 (1:2)
1.1 RS WF 200 (1:2)
1.2 RS WF 600 (1:2)
Tag nach Produktion
1.
1.
3.
3.
7.
7.
13.
13.
18.
18.
28.
28.
&L&"Arial,Standard"&10S.T.A.R.C. AG&C&R&"Arial,Standard"&10DR / 1 3. Aug. 2002
2.1 RS-EX WF 200
Tag nach Produktion
1.
1.
1.
1.
3.
3.
3.
3.
7.
7.
7.
7.
13.
13.
13.
13.
18.
18.
18.
18.
28.
28.
28.
28.
&L&C&R&"Arial,Standard"&10&P / &N
3.1 C-O
Colour
Texture
Taste
2
3
2.8
2
1.5
2
2
1.8
2.5
2
2
1.5
2.5
2
2
1.35
2.2
2
2
1.35
2.14
2.2
2.16
1.6
2.80
2.25
2.00
2.50
2.50
2.41
2.50
2.00
2.00
2.00
2.00
2.10
2.00
2.50
2.50
2.50
2.50
2.40
&L&"Arial,Standard"&10S.T.A.R.C. AG&C&"Geneva,Fett"&12AUSWERTUNG &R&"Arial,Standard"&10dr / &D
1. RS 28.Tg
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
1.0 RS klKal WF 200 (1:2)
1.1. RS WF 200 (1:2)
1.2 RS WF 600 (1:2)
Sensorik Rezepturreihe "RS" (28. Tag n. Herstellung)
2. RS EX 28. Tg.
Aeusseres (Hülle)
Aussehen (Schnittbild)
Farbe (Farbhaltung)
Textur / Festigkeit
2.00
2.00
1.75
2.50
2.00
2.05
2. RS EX 28. Tg.
0
0
0
0
0
0
0
0
0
0
0
0
&L&"Arial,Standard"&10S.T.A.R.C. AG&C&R&10DR / 13. Aug. 2002
§
Sensorik Rezepturreihe "RS-EX" (28. Tag n. Herstellung)
3.C 28.Tg.
Aeusseres (Hülle)
Aussehen (Schnittbild)
Farbe (Farbhaltung)
Textur / Festigkeit
3.C 28.Tg.
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
3.1 C-O
Higher Yield
Tabelle1
Tabelle2
Tabelle3
Saving money by improvement of SEMI-DRY-SAUSAGE-formulation
pizza ham GR
-0.31
-10.36
DM
-0.44
-13.79
DM
-0.37
-10.84
DM
-0.54
-13.24
DM
-0.40
-12.57
DM
-0.43
-6.62%
Soyaprtein
8.00
DM
-0.56 DM
BEEF - SALAMI
-0.31
-10.36
DM
-0.44
-13.79
DM
-0.37
-10.84
DM
-0.54
-13.24
DM
-0.40
-12.57
DM
-0.43
-6.62%
Soyaprtein
8.00
DM
-0.56 DM
GERMANY
In boiled cured goods:
Reduction in syneresis – less separation in the vacuum
packaging
Meat like texture also in products with high injection yield
(> 140-200 %)
ham, convenience products)
Three possibilities:
A. Ham Injection
Brine composition
Recipe from Poland
cooked ham, 160 % injection rate devided in two steps
(140 % using 0,35 bar / 160 % using 0,3 bar) and 12 h tumbling
(using 4 rpm: 75 % work + 25 % rest)
Brine composition (per 100 l brine):
2,5 kg ISP (Supro 595)
2,0 kg dextrose
1,3 kg VITACEL WF 600 (d.h. 0,8 % calculated on meat)
1,0 kg NPS
0,7 kg carragenean
0,5 kg spices
Technical data for Pork:
500 % water binding
Technical Data for Poultry and Fish:
30 µm length
450 % water binding
Blockade of the needles and filter
ham
standard
Tabelle1
2,995 EUR/kg
cost reduction
B. Reconstructed Ham
meat
(minced)
tumbling until the VITACEL®
(45 – 60 min)
Technical Information
Composition:
100 kg pork- or beef meat (e. g. bigger meat pieces from the shoulder)
70 kg injection rate
2,10 % (kg) maltodextrin
4,80 % (kg) common salt with nitrite
Tumble-ingredient: 1 % VITACEL( WF 200 (calculated on the total mass) = 1,7 kg
Technology:
· The muscle meat has to be free as much as possible from adipose and connective tissue.
· Then prepare the injection brine as above mentioned and inject the meat with it (70 % calculate to the meat).
· Afterwards give the injected meat into the tumbler and start the tumbling-process.
· It is recommended to tumble in intervals (if possible under vacuum) - for example 10 minutes active tumbling and 20 minutes break.
· The mechanical treatment (influence on colour, coherence of the slices, taste, tenderness and last but not least on the yield) takes approx. 12 to 24 hours. During this process the temperature should not exceed + 5°C.
· If the surface of meat as dry as possible add 1 % VITACEL WF 200 on top (addition rate is calculate on total mass) and tumble again for best spread on surface.
· Afterwards the cooked ham can be filled into moulds as casings.
· The cooked ham has to be pasteurised at 75-78 °C until an internal temperature of 68-70°C is achieved.
· Then cool down the ham under to shower and store them afterwards in a chilling room at temperatures below + 5 °C.
· After a sufficient cooling period (12 to 24 hours) the cooked ham can additional be cold smoked.
The above-mentioned information is based on our practical knowledge and experience and is meant to be helpful when using our products. Due to the different materials and processes involved, we recommend in any case, adequate testing at your company or consultation with us. We cannot be held liable for this information.
J. Rettenmaier & Söhne GmbH + CO Telephone: +49 79 67/1 52-0
Manufacturers of Fibres Telefax: +49 79 67/1 52-222
D-73494 Holzmühle near Ellwangen/J.
Brine preparation
and Best yield
Rest for 24 h with cover brine 1% comon salt and 1% cure salt (6% nitrite)
Injection around 60% at 80%
Cooking
Injection with Vitacel 200 in Chop
Initial weight
100 kg
180 kg
158 kg
150 kg
Injection the bacon with Vitacel 600
Initial weight
Final Yield %
100
123
110
10
WF 600
WF 600
Type: VITACEL WF 600-30 + WF 200
Dosage: 0.5 % + 2.0 %
3.1 C-O3.2 C-WF 2003.3 C-WF 200 (1:2)3.4. C-WF 400 (1:3,5)
Recipe "C"
(1:2)
Composition:
-
or beef meat (e. g. bigger meat pieces from the shoulder)
70 kg
injection rate
Injection brine:
88,00 % (kg)
Technology:
·
·
Then prepare the injection brine as above mentioned and inject the meat with it (70 % calculate to
the me
·
-
·
-
·
The mechanical treatment (influence on colour, coherence of the slices, taste, tenderness and last
but not least on the yield) takes approx. 12 to 24 hours. During this process the temperature should
not exceed + 5°C.
·
If the surface of meat as dry as possible add 1 % VITACEL WF 200 on top (ad
dition rate is
·
·
-
-
·
Then cool down the ham under to shower and store them afterwards in a chilling room at
temperatures below + 5 °C.
·
After a sufficient cooling period (12 to 24 hours) the cooked ham can additional be cold smoked.
The above
mentioned information is based on our
practical knowledge and experience and is meant to be helpful when using our products. Due to
the different materials and processes involved, we recommend in any case, adequate testing at your company or consultation with us. We cannot be
held liable for this information.
J. Rettenmaier & Söhne GmbH + CO
Telephone:
-
73494 Holzmühle near Ellwangen/J.
type WF 101 WF 600-30 WF 600 WF 1000 WF 200 WF 200 G WF 400 WF 400 LC WF 400 DV
colour
structure
micro-
powder
micro-
powder
micro-
powder
dietary fibre
flavour and
bulk density
264 - 357 g/l 162 - 219 g/l 200 - 240 g/l 110 - 150 g/l 72 - 98 g/l 175 - 265 g/l
37,5 - 62,5 g/l
fibre length
-
particle size
50 µm
~ 480 % ~ 500 % ~ 480 % ~ 600 % ~ 830 % ~ 750 % ~ 1050 % ~ 950 % ~ 950 %
oil absorption ~ 290 % ~ 310 % ~ 370 % ~ 470 % ~ 690 % ~ 370 % ~ 1100 % ~ 1050 % ~ 1050 %
preferential
application
fields
cost reduction-8,12%

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fibrele Vitacel