Control browning, build solids in meat and poultry

by Jeff Gelski
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Maltrin maltodextrins and corn syrup solids are useful in processed meat and poultry products because of their solubility, low sweetness and clean flavor, according to Grain Processing Corp., Muscatine, Iowa. The specialty carbohydrates help control browning and build solids for better mouthfeel. They also may function as a spice carrier.

In re-formed meat and poultry products, they improve moisture retention and maximize nonmeat solids. Other applications for the allergen-free ingredients include rubs, marinades and coatings.

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This article can also be found in the digital edition of Food Business News, September 2, 2008, starting on Page 56. Click here to search that archive.

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