Purac Biochem Bv

Gerrit Anthon Rene Hilhorst

Lambertus Henricus Elisabeth Roozen

Anja Neubauer

Kees Van Der Voort Maarschalk

Heny Kusumawardani

Apostolos Papageorgiou

Jacobus Johannes Adriana Maria Verheezen

Harmen Kroon

Saurabh Kumar

Garrett Douglas Mccoy

Liya Yi

This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide materials can reduce moisture loss with as much as 15%, as compared to non-treated meat. In some embodiments, the compositions are based on ingredients that can be labeled as 'natural ingredients'. The invention provides compositions comprising such combinations of one or more acetic acid salts with one or more polysaccharide materials; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.

Meat treatment composition and use thereof

The invention relates to a particulate product comprising at least 10 wt. % of the coated acetate particles having the following characteristics: (a) comprising one or more carrier particles containing at least 80 wt. % of sodium acetate component selected from sodium acetate hydrates, sodium acetate anhydrous and combinations thereof; (b) comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 60 wt. % of potassium acetate; (c) containing potassium and sodium in a molar ratio of 0.4:1 to 5:1; and (d) a particle size in the range of 40 to 1,000 &#x3bc;m. The coated acetate particles in the particulate product are very stable, even though the potassium acetate in the coating layer is in direct contact with the surrounding atmosphere. The particulate product can suitably be used in the preparation of foodstuffs and beverages.

Acetate powder and method for the preparation thereof

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as 'vinegar'.

Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates

The invention relates to a particulate product comprising at least 10 wt. % of the coated lactate particles having the following characteristics: The coated lactate particles in the particulate product are very stable, even though the sodium lactate in the coating layer is in direct contact with the surrounding atmosphere. The particulate product can suitably be used in the preparation of foodstuffs and beverages.

Lactate powder and method for the preparation thereof

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Gorinchem, Netherlands

Gerrit Anthon Rene Hilhorst