Encapsulated acidulants are used to control pH and develop acidic flavor profiles as an alternative method to traditional lactic acid starter culture fermentation. Encapsulation allows acid to be directly mixed into a meat emulsion without negative impact on the meat proteins.
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Encapsulated products
Encapsulated sodium chloride is commonly added as a functional ingredient in processing meats, as a flavoring in meat seasonings, and as a means of preservation. Encapsulated meatshure salt prevents syneresis and protein extraction, and delays lipid rancidity during shelf life.
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