Technical Functions of Food Ingredients
Shelf life, oxidation control, emulsification, texture, marination, fibre and protein, fermentation, flavour and coating: we briefly explain what job an ingredient does in a recipe and point you to the relevant ingredient groups. Choose a function, read the short explanation and move on to the related ingredients.
Preservation & Shelf Life
The shelf life of food is mostly determined by the growth of bacteria, moulds and yeasts. Antimicrobials and lactate-based solutions slow this growth; preservatives such as sorbate and natamycin are used for mould and yeast control. The right option depends on the product’s pH, water activity, packaging and storage temperature.
Review the antimicrobial and anti-mould/yeast groups under one heading. The target product, storage conditions and validation plan are discussed together in the technical meeting.
IN THE TECHNICAL MEETINGProduct category, target shelf life and current storage conditions.
RELATED INGREDIENT GROUPSOxidation Control
Fat oxidation causes rancidity, colour fading and loss of flavour. Antioxidants delay this reaction; in cured meat products, ascorbic acid and erythorbate also support colour formation. The choice depends on the product’s fat content, packaging and exposure to light and oxygen.
Brings together the products listed under the antioxidant heading. Selection is based on the target quality attribute and the current product conditions.
IN THE TECHNICAL MEETINGThe quality change to be monitored, packaging and storage conditions.
RELATED INGREDIENT GROUPSFat Management & Emulsification
In products such as sausages, salami and sauces, fat and water do not stay together on their own. Emulsifiers and phosphate salts bind these two phases and prevent fat release and separation; fat-binding stabilisers reduce fat and water loss during cooking.
Review the fat emulsifier, emulsifying phosphate salt and fat-binding stabiliser groups. These groups are not offered as direct substitutes for one another.
IN THE TECHNICAL MEETINGCurrent recipe, the separation observed and the process steps.
RELATED INGREDIENT GROUPSStructure & Texture
Hydrocolloids, thickeners and carrageenan bind water and give the product viscosity, gel structure and sliceability. They affect flow and syneresis in sauces, and firmness and cooking loss in meat products.
Brings together the texture-improver, hydrocolloid, thickener and carrageenan groups. The target texture and application conditions are the starting point of the selection discussion.
IN THE TECHNICAL MEETINGTarget texture, product form and processing conditions.
RELATED INGREDIENT GROUPSMarination Systems
Marination adds flavour to meat, increases water binding and keeps the cooked product juicy. Wet marinades are used in injection and tumbling applications, dry marinades for surface application; stabilisers support water binding and yield.
Review the HAMPRO, AQUAMARINES and DRYMARINES groups from the same starting point. Product structure and application method are clarified in the technical assessment.
IN THE TECHNICAL MEETINGType of meat or poultry, application method and current process.
RELATED INGREDIENT GROUPSFibre & Protein
Plant fibres improve texture and reduce cooking loss by holding water and fat; plant proteins build structure and raise protein content. Citrus and pea fibres are often chosen in recipes that aim for a simple ingredient list.
Shows the portfolio under the plant fibre and protein headings. Fibres, proteins and different ingredient blends are each assessed separately under their own product definitions.
IN THE TECHNICAL MEETINGTarget ingredient type, current formulation and label expectations.
RELATED INGREDIENT GROUPSEnzymes & Fermentation
Starter cultures lower the pH in a controlled way in fermented products such as sucuk, which determines safety, texture and flavour. Enzymes strengthen structure by binding pieces of protein together. The right culture and enzyme are chosen according to product type and process conditions.
Review the G-TG, G-STARTER and FERMQUICK groups. The choice between different enzymes and cultures is handled technically, based on product and process information.
IN THE TECHNICAL MEETINGProduct type, process steps and the change targeted.
RELATED INGREDIENT GROUPSAcidity & Curing
Acidity regulators adjust pH and so affect flavour, texture and microbial stability; GDL provides gradual acidification in fermented products. Nitrite curing salt gives cured meat products their typical colour and food safety; it is used only in products and within limits permitted by legislation.
Acidity regulators and the NPS group are offered as separate product families. Conditions of use must be assessed against the category of the target product and its technical documentation.
IN THE TECHNICAL MEETINGProduct category, current recipe and target process conditions.
RELATED INGREDIENT GROUPSFlavour & Aroma
Flavour consistency depends on the form of the spice: natural ground spices give visible particles and a traditional taste, extracts and oleoresins reduce batch-to-batch variation, and ready-made seasoning blends repeat the same profile with a single weighing.
Access natural spices, extracts, oleoresins, seasoning blends, garnishes and flavour application headings. Ready-made blends and single ingredients are kept as separate entries.
IN THE TECHNICAL MEETINGTarget taste profile, product type and the format to be used.
RELATED INGREDIENT GROUPSCoating & Surface
A coating system has two steps: the batter makes the coating adhere to the product, and the breading forms the crisp outer surface. Adhesion, oil pick-up and crispness after frying are adjusted according to the product and the production line.
Review the G-BATTERING and G-BREADING groups. The aim of the coating application is assessed together with product and line information.
IN THE TECHNICAL MEETINGThe product to be coated, process sequence and target surface structure.
RELATED INGREDIENT GROUPSSodium Reduction
When salt is reduced, flavour weakens and shelf life may also be affected. Sodium reduction solutions help balance the perception of saltiness when part of the salt is removed.
Access the products offered under the sodium reduction heading in the source list. The nutritional and sensory targets of the final product are assessed separately.
IN THE TECHNICAL MEETINGCurrent salt level, target product and sensory expectations.
RELATED INGREDIENT GROUPSRecipe Complements
Carbohydrates such as dextrose, maltodextrin and starch take on complementary roles in a recipe, including taste balance, a nutrient source for fermentation, dry matter and texture.
Carbohydrates and ingredients named as starch are grouped under this heading. The product’s role in the recipe and its suitability are determined from the technical documentation.
IN THE TECHNICAL MEETINGTarget ingredient, intended use and formulation structure.
RELATED INGREDIENT GROUPSNo entries match this selection.
Shorten your search or clear the filters and try again.
Let’s review your ingredient selection together.
Share your application and your need; let’s assess the suitable options together.
Ingredient selection and usage details are assessed according to the target recipe and process conditions.