Introductory note for application
Buffer systems and buffer films can support meat producers in prevention against harmful food infections caused by harmful germs and bacteriological contamination by salmonella, listeria and E.coli 0157:H7.
By applying buffer systems in the preparation of heated meat products such as ham, bacon, freshly cured and/or smoked bacon for slicing and pre-packaging, further gas development is avoided and the color, flavor and odor of the product remains optimal for the duration of extended shelf life.
Buffer glucose technology
As a world leader in the field of buffer systems and buffer films according to patent application for fresh and all heated meat, liver and fish preparations, matured and cured meat and fish products.
Buffer glucose FORTIOR®
is a concentrated biologically balanced extract of fructose-glucose syrup and natural plant and herb extracts, for a healthier product. Apart from its physiological action against regular developments of brine bacteria, it also possesses other regulatory workings that are very important for the technology of meat preparations.
The mild reducing effect of fructose-glucose syrup and natural plant and herbal extracts ensures that nitrite reactions are regular and chosen to maintain the pH of the meat within its natural limits.
Thanks to its correct and controlled composition, Buffer glucose FORTIOR® combines high safety with a guaranteed effect.
Given its high activity level, the prescribed quantities as well as the procedure must be strictly adhered to if Buffer glucose FORTIOR® is to achieve its full benefits.
The simultaneous use of Buffer Glucose FORTIOR® and Buffer Phosphates creates a buffer that stabilises the essential pH at its value, even if there unfavourable conditions arise.
In cooperation with Buffer Glucose FORTIOR® which is a sweet acid medium, the mildly alkaline Buffer phosphates form a buffer of the desired pH, which, through its buffering effect, stabilises this pH at the effective value even under adverse conditions.
Bufferglucose FORTIOR® is used in the production of cured and smoked products and offers exceptional advantages over other products used up to now, in particular for heated ham. Not only the preparation process, but also the quality and digestibility of the meat products prepared with Bufferglucose FORTIOR® are significantly improved.
Since only natural substances such as fructose-glucose syrup, food acids, antioxidants and natural plant and herb extracts are present in its composition, Bufferglucose FORTIOR® is fully authorised by the legislator and there is not the slightest physiological objection to its use.
The addition of Buffer glucose FORTIOR® accelerates the coloring process initiated by nitrate or nitrite in brine. The excess nitrite in the sausage and in the meat mass far reduced to 30-50%. It was further found that the permissible amount of the ever physiologically yet ever questionable nitrite can be reduced to almost half.
Meat products made with Bufferglucose FORTIOR® not only look tastier, they also have a better aroma and a refined taste.
This is particularly noticeable with meat products that need to be stored for a longer period of time.
With heated sausages, Bufferglucose FORTIOR® gives a tender yet crispy product, while with raw sausage a spicier aromatic taste develops (salami range).
Thanks to its antioxidant properties, Bufferglucose FORTIOR® slows down rancidity, ensuring longer freshness with a guaranteed buffer system.
Benefits of using Bufferglucose FORTIOR®
It is well known that fructose-glucose syrup and natural plant and herbal extracts in combination with antioxidants provide a great inhibition and prevent the growth or outbreak of Listeria, Clostridium, Salmonella and E-coli.
- stable buffer pH value for all minced meat preparations buffer pH value 5.4, for all fresh and heated prepared meats a final buffer pH value of 6.2, for fermented salami production buffer pH value 4.9 – 5.2
improved colour retention
improved smell
improved taste
no discolouration of the cut surface when cutting the products in the counter during further storage
improved cutting stability of heated products with slicing system
complete control over yeast and mold development
no gas development during pre-packaging of heated products such as hams, Mortadella, and Frankfurters during the normal storage period
extension of the shelf life of your products
control of the micro-organisms Lactobacilicus lactis, Clostridium botulinum, Listeria monocytogenes, Salmonella enteridis, Staphylococcus aereus, Escherichia coli.
Bufferglucose Fortior
Buffer glucose Fortior®️: global quality guarantee for meat processing!
Improvement of line production for heated ham and shoulder ham, Frankfurters, Mortadella and all other heated liver and meat preparations as well as fresh meat preparations (e.g. fresh minced meat, fresh bratwurst, hamburgers).
BENEFITS
10 support points in the application of Buffer glucose Fortior®️
- Stable buffer pH for all fresh and heated prepared meat products with final buffer pH 6.
- Improved color retention.
- Improved flavor.
- Improved odor.
- No discoloration of the cut surface when products are cut on the counter during further storage.
- Improved cut resistance of heated products in slicing system.
- Complete control of yeast and mold development.
- No gas development in pre-packaging of heated products such as hams, Mortadella and Frankfurters during the normal storage period.
- Extension of the shelf life of your products.
- Control of micro-organisms Lactobacillus lactis, Clostridium botulinum, Listeria monocytogenes, Salmonella enteridis, Staphylococcus aereus, Escherichia coli.
By adding 1% Buffer glucose FORTIOR®️ during preparation, you obtain a stable buffered finished product with a fixed and stable final buffer pH 6–6.4 during the further storage of your heated, prepared products.
Buffer glucose FORTIOR®️ is up to date the best formulated product and is broadly used for fresh and heated prepared meats.
BUFFERGLUCOSE FORTIOR®
Product description
Ingredients
Glucose-fructose syrup, water, lactic acid E 270, tartaric acid E 334, citric acid
E 330, ascorbic acid E 300, sodium ascorbate E301, natural plant and herbal extracts.
Dosage
Min. 0.7% min. – 1.0% max. on the final product.
pH final product: min. 5.8 – max. 6.4
For testing of samples for recipes of minced meat, brine pickle solution for ham or liver processing please mail to info@ph-liquid.com