ExcelGel™ FMI Functional ingredient system for fresh meat injection
Specially designed for fresh meat injection ExcelGel™ FMI is a functional ingredient system designed for fresh meat injection. It has excellent water binding capabilities and will help retain moisture contained in the meat from point of injection to point of use. This functional hydrocolloid helps retain the meat’s naturally occurring moisture and instantly binds the water injected with the brine to the meat’s structure. In whole-muscle meats, ExcelGel™ FMI is primarily applied to significantly reduce purge, thus it also assists with consistency in the overall yield, making injection with ExcelGel™ FMI a means to optimize your fresh whole-muscle meat business. The recommended injection rate is up to 20 % of the total meat weight. ExcelGel™ FMI disperses seamlessly in cold water and allows for injection of brines below 8°C. Use ExcelGel™ FMI in meat products like:
Reducing drip loss and optimizing consumer appeal Drip loss is considered to have a negative impact on the juiciness, overall quality, and acceptability of fresh meat. The functionality of ExcelGel™ FMI makes it ideal for moisture control as it helps reduce drip loss and protect against freeze/thaw conditions, which can lead to increased weeping and destruction of muscle tissue. Additionally, the final appearance of the fresh meat cuts in the packaging will look much more appealing as water is contained in the meat and has not seeped out into the packaging. At the point of sales, this is very important as consumers typically judge the quality of the meat from what they can see. Purge reduction also minimizes the microbiological growth on the surface of meat, which is likely to increase shelf life of the product.
Injected fresh poultry, pork, beef, and fish
Neutral in taste and easy to disperse
Reformed products
ExcelGel™ FMI is a functional system based on hydrocolloids derived from seaweed. It contains complementing agents that help improve the dispersibility of the powder.
Other benefits Optimized cost-in-use Reduced purge Easy to dissolve, does not foam Improved yield and final appearance
It is neutral in taste and only a low dose is required. Thus, it has no influence on the aroma, taste and color of the finished products. ExcelGel™ FMI may be used as a single ingredient although it also works very well in combination with other functional ingredients. The gelling properties further help control the micro-structure of the meat resulting in a nice and firm texture.
Curious to learn more – contact your sales representative, or find out more at essentiaproteins.com
Product
Ingredient type
Water binding
Form
ExcelGel™
Hydrocolloid system
1:25
Fine powder
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