Stable and pleasant color emulsified meat products could be achieved if the pH in emulsification. raw materials was 6.0-6.2, and color formation occurred at
PHJ5'A ~ Meusel and R. A. Brunn (U.S. patent number 3,359,120 on December 19, 1967, the patentee-firm "The Baltimore Spice Company") have developed a method of processing meat emulsion designed to improve the color of salt products. Food acid or a mixture of food acids, such as fumaric acid, cover almost the entire film non-toxic, tasteless, water-resistant material, melting at subsequent processing meat emulsion. This acid (or acid) penetrates into the emulsion and accelerates the color formation, for example, during heating in the roasting chamber. As a coating, you can use different types of edible wax, hydrogenated vegetable oil, lard and various gidrogenizirovannyi acetylated monoglycerides. They should all be non-toxic and tasteless, chemically inert to fumaric acid and have a melting point in the range of 37, / - 82,2 ° C.
Found that of the well cover several ways. One way is that the 15/0 micronized fumaric acid are mixed with molten paraffin wax (melting point: 52,7 ° C). In the mixer, the suspension stirred until solidification, thus solidifying mass is broken into large pieces. Frozen mass is cooled in a stream of cold air to about 10 ° C, mixed with matter clumping warning, for example tricalcium phosphate and ground to a very fine powder. Found that almost 100% acid coated with paraffin, its particles are uniform in size (approximately 150-250 m), which is considered optimal. Acceptable, various sizes.