Agriculture Reference
In-Depth Information
Table 13.7
Chilled British pork sausage with a spicy fl avour - typical formulation builds
Block
Ingredient
Rationale
% level in the fi nished
product
F
Nutmeg oleoresin
Topnote fl avour
0.003%
F
Black pepper oleoresin
Topnote/heat
0.04%
E
Carmine powder E120
Colour at max. 100 ppm
carminic acid in fi nal
product meat
0.2% carmine powder
(containing 3.5%
carminic acid)
E
Cracked black pepper
(14 mesh)
Visual pieces
0.15%
D
Yeast extracts
As MSG replacer and
to add savoury fl avour
Enhancing yeast 0.1%
Savoury or meaty
yeasts 0.1%
C
White pepper ground
Flavour
0.15%
C
Nutmeg ground
Flavour
0.1%
C
Mace ground
Flavour
0.1%
C
Ginger ground
Flavour
0.05%
B
Salt
For fl avour to FSA guidelines
(FSA 2009)
1.4%
B
Sugars
For sweetness and to brown the
sausage surface on cooking
0.25-0.5% dextrose
A
Preservative - sulphur
dioxide as sodium
sulphite E221 or sodium
metabisulfi te E223
No viable natural alternative
at present, 450 ppm as sulphur
dioxide in fi nal product
0.068 sodium
metabisulfi te
A
Antioxidant
Rosemary extract as a more
natural alternative to ascorbic
acid or tocopherol/ascorbyl
palmitate
0.05
A
Starch
Selected native tapioca starches
to replace phosphate
1-2%
￿ ￿ ￿ ￿ ￿
A
Rusk or breadcrumb
As a texturiser in the sausage
and as a carrier in the
seasoning element
4-10% dependent on
meat content of the
sausage
some processors, the cook up starch is simply replaced by a cold swelling clean
label functional starch, although some adjustment on the level of starch in the fi nal
product may be required.
Chicken bouillon
Bouillon or stocks are used as building blocks to give a meaty or savoury
background in many products, most notably in a ready meal. These are readily
available in a number of different forms; concentrated or condensed bouillons and
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