We help our clients by utilising various functional ingredients to enhance taste, bind and interact with the meat fibres, allowing them to expand and retain water within them.

These functional ingredients include the following groups
 

Phosphates

• Improves yield through increased water binding

• Interacts with muscle fibres for improved emulsification

• Helps prevent doner from crumbling when heated

• Increases tenderness in end product

• Slows down drying

Preservatives

• Extends the shelf life of product  

• Soluble in water

• Prevents oxidative browning

Flavour Enhancers

• Intensifies the meaty flavour of food

• Adds a savoury taste to food

• Less salt needs to be added

Soy

• A blend of soya based ingredients

• Excellent fat emulsifying properties

• High water binding

• Neutral taste

• Improves the texture of meat products​

• Increases protein content

• Enhances moisture retention

• Excellent water absorption

• Excellent gelling properties

TVP – Texturised Vegetable Protein

• Used as a filler material

• Protein content is equal to meat

• Contains no fat

• Replace up to 30% of lean meat with re-hydrated TVP

Starches

• Cornflour

• Superfine Rusk

• Vegetable Fibres