Colouring agents in Sausages

natural dyes vs. synthetic pigments

Natural food colorants are additives without artificial or toxic compounds that help give color, flavor and, in some cases, texture to food, making it more attractive and tasty for the consumer.

Many companies in the food industry use them to add value to their products, attracting the consumer from the aesthetic and thus increasing their sales. However, the real added value is that they do it in a healthy way and without compromising allergic reactions, illnesses or long-term problems.

These natural colours are found in sausage products such as hams, sausages, black puddings, processed meats, salami, pâtés, chistorras, butifarras, cold cuts, shor sausages, bacons, meat loafs, pastrami, prosciutto, etc. All these processed meat products have in their manufacturing process, the addition of colorants and additives that give unique properties to the meat.

For this industry, the most commonly used colorants are cochineal carmine and paprika oleoresin. However, it is the carmine red the most used one, since it has different presentations: water-soluble carmine, carminic acid and carmine lake.

The difference between these various presentations is their application, color concentration and stability to alkalines. In this way, a greater variety is obtained in the range of color that is needed for diverse products, providing more reddish tones or more oranges and even more violets, according to the case of each type of meat.

In IMBAREX, all options have been formulated for different types of sausages depending on whether the product will be subjected to cooking temperature or if it will be emulsified or if it will only be sausage as fresh meat mixed with spices and additives. For further information, please do not hesitate to CONTACT US.




    Cargando imágenes...