Sodium Erythorbate and Citric Acid
These additives are used to reduce oxidation and consequently help maintain the color and avoid the rancid flavor resulting from oxidation. They also accelerate the healing process by interacting with sodium nitrite, which reacts with myoglobin in muscle tissue, generating the reddish color typical of cured products. Its usage is generally 0.01% of citric acid and 0.05% of sodium erythorbate for the weight of the meat.
In doubt about how much to use of each additive? Use the Food Additive Calculator
INS 330 – Citric acid: ANVISA does not provide for a limit, recommending use as “qs” (as much as possible).
INS 316 – Sodium erythorbate: ANVISA does not provide for a limit, recommending use as “qs” (as much as possible).
Starches
Many use bread crumbs for the starch and their intended use may vary. There are traditional recipes, mainly in England and Portugal, that commonly use sausage bread. But generally its use is due to scarcity or the need to reduce production costs. Starches help with binding, that is, they work as emulsifiers, maintain liquid during cooking and help make the final product easier to cut. You can use corn flour, corn starch, rice flour or other sources of starch.
corn syrup
Corn syrup, glucose syrup or dextrose, which can be in powder or liquid form, is used to sweeten, help color fixation, provide easily absorbed food for acid-forming bacterial cultures and also to improve the binder/emulsion. It is generally used in the proportion of 2% in meat.
Powdered milk
Powdered milk can be used in sausages to help bind and maintain moisture during cooking. It has the characteristic of forming a gel that retains water and fat in the final product. Creates color when heated by the caramelization of lactose. Generally 3% of the weight of the meat is used.
milk protein
Found as isolated or concentrated milk protein, it has a similar use to powdered milk, but with a higher protein concentration. Works as an emulsion stabilizer. It helps in adhering pieces of meat to sausages, hams or hams made up of separate parts of meat. When heated, milk protein forms components that improve the flavor of the final product. It is recommended to use 1% of isolated or concentrated milk protein for each kg of meat.
Monosodium glutamate
Monosodium glutamate is used to improve the flavor of the product. Widely known as a flavor enhancer, it is actually responsible for activating taste sensors to perceive some flavors that we generally do not perceive. Despite controversy over possible negative health effects, particularly allergic effects, glutamate is found in abundance in nature, such as fish, meat and vegetables. Tomatoes, cheese, mushrooms and algae are rich sources of this compound. You can use 5 grams for every kg of meat.
INS 621 – Monosodium glutamate: ANVISA does not provide for a limit, recommending use as “qs” (as much as possible).
Phosphates
Increases fibrillar extraction of protein from muscle (chemical extraction). Improves the density and viscosity of meat emulsions. Fastener and stabilizer. Reacts and inactivates polyvalent metals, preventing oxidation of fats, consequently causing rancidity. The most used phosphates are:
Sodium Tripolyphosphate: it is the most versatile and most used in brines for pork, chicken and fish. It is also added dry to sausages, mortadella, etc.
Sodium Acid Pyrophosphate: is a phosphate used to stabilize emulsions. Furthermore, it also favors color development and improves the flavor and texture of products.
Tetrasodium Pyrophosphate: it is used in combination with other phosphates and helps in the solubilization/extraction of the protein.
ANVISA limits the use of all phosphates regulated for use in meat and meat products to 0.5% of the total weight of the product.
Soy protein
Isolated soy protein is used as a binder and emulsifier. It has a great capacity to combine water and fat to form stable emulsions. It has gel-forming capacity with good elasticity. It has a neutral flavor and high solubility, making it suitable for use in meat products such as sausages and other sausages.. You can use between 1% and 3.5%.
Sugars
A wide variety of sugar sources can be used, such as sucrose, dextrose, lactose, honey, etc. They are usually added to add flavor and help with preservation and shelf life. Dextrose (glucose) is widely used in fermented products, as it provides quick food for the added cultures.
Nitrite and Sodium Nitrate
See the specific post about curing salt to better understand the action, risks and quantities of use.
salt
The modern meat industry uses salt as a flavoring or flavor enhancer, and salt is responsible for the desirable texture of processed meat. This is possible due to the functional properties that salt gives to meat products: it activates proteins to increase their hydration and water-binding capacity; decreases fluid loss in vacuum-packed product that has been thermally processed; increases protein binding properties to improve texture; increases the viscosity of meat masses, facilitating the incorporation of fat to form stable masses; it is essential for flavor and is a bacteriostatic at relatively high levels.
English 
Português do Brasil
Great Eduardo! Good evening my friend, how are you? I'm still struggling to find balance in my recipes...lol..I'd like another valuable tip from you, friend! About additives!
Can I mix everything together at the same time as I season the sausage dough, the seasonings and the additives Curing salt 1, emulsifier and Antioxidant? Considering that the ready mix already comes with these additives all mixed together! This is a question that torments me...lol, I would be very grateful if you could help me once again!!
Good morning
I made a salami but it lost its fat and was uncooked, even using my smoker it turned orange, did I use the emulsifier? What do I do to make sure my prepared meat doesn't lose its flavor and the reddish color of the salami?
Good afternoon.
Firstly, I would like to say that your videos are the best, most uncomplicated and excellently edited that there are on YouTube on the subject.
Secondly, I have been a follower of the YouTube channel for a few years and now after watching all the videos on the channel I practically decided to take the plunge and make my first salami.
My question is..., as I'm going to make my salami with cultures, can I replace the dextrose?
What type of sugar can I use instead of dextrose?
Hello! Whenever I eat sausage, mortadella, ham and sausages I have allergic reactions that are characterized by itching, especially on the legs, which turn into itchy rashes. The same does not happen with eating bacon or fresh meat. I believe it is some additive used in those products, therefore. Could you tell me which additives are commonly added to these products mentioned above? Thank you in advance for the opportunity.
Good morning. I kindly made a pork cheese and it slices perfectly well when refrigerated, the room temperature goes down and a little lard appears, what should I do. grateful.
You can try adding isolated soy protein or a performance mix (emulsifier and stabilizer), like this one Emulsifying and Stabilizing Mix
Good morning Eduardo, how do I get the protein isolate from milk?
It's the famous whey protein
This, as Ruan reported, will be found as whey protein in health food stores or stores for athletes.
Hello, I have excess mortadella ends, I want to make a sausage with the dough, I have already processed the dough, added olives, carrot, garlic, dried tomato, cooked bacon. To bind it together I used colorless gelatin; The dough was great, with perfect slices, but without refrigeration it was like a pate…What do I do to fix it?
I want out of refrigeration the texture.
How many grams of starch should I use in Calabrian and Tuscan sausage?
It depends on the recipe and the desired end product. As a general rule, use 10g of starch per kg of meat.
How to transform fresh Tuscan sausage dough into hamburger dough, as I can't manage to shape the dough into a hamburger shape.
Good evening, as you already have the sausage dough, so in principle it's not that difficult to solve your problem. One of the secrets of shaping the burger is the temperature of the dough, which must be between 0 and -2 degrees below zero, to give it firmness. Mass, but if you want consultancy I can help you
Mixing the dough until it comes together and using a performance mix (emulsifier and stabilizer) will help.
Good evening, what type of soy protein do you use? Is there a brand that serves as an example so I can buy? And how much do you put?
I'm having trouble keeping the color on the sausage, any tips?
Beetroot water or cochineal carmine
Good afternoon, How do you make homemade homemade sausage, cut with a knife, stay juicy, without using any chemicals?
I am a food technologist, I will answer your questions!
You can add curd cheese... Salt also helps with juiciness through the release of actin and myosin proteins, The alloy (Mix) also helps with emulsification... I hope I have contributed, good luck!!
Good evening, where can I buy phosphate for chicken meat?
My salamis are getting hollow in the middle. What could be happening?
Either it is embedding with a lot of air or there is excessive fermentation occurring due to contamination. If it is air, compact the dough well before embedding. If it is fermentation due to contamination, only use sugar (and in the right quantity) in the salami recipe if you are using a starter culture and check for possible moments of contamination during the process.
How do I apply powdered milk to sausages, diluted or dry, at the beginning or end of mixing?
Dry together with the other condiments
Good afternoon!
I make artisanal smoked sausages and I'm having difficulty preserving them after vacuum packaging.
I notice that after vacuum packaging, sausages and salami lose their color, becoming whitish and gooey after a few weeks, stored at room temperature.
We carried out rapid smoking for several hours, resulting in a loss of 35% of the initial weight.
We use all the additives indicated (nitrites, nitrates, phosphates, antioxidants…).
Can I use potassium sorbate inside the packaging?
Would sugar and maltro dextrin help with dairy fermentation and conservation after packaging?
Good afternoon, I'm treating cancer and I love sausages, I would like a lactose-free recipe, without chemicals and glutamate, if you can, I would appreciate it or any natural products you sell
We have this all-natural chicken sausage: https://charcutaria.org/embutidos/salsicha-de-frango-caseira/
What preservative should we use to make the sausages last longer when chilled?
You can use the curing salt 1, antioxidant and if you want even more protection you can also use the potassium sorbate.
Hello goodnight. If possible, tell me what the 'Super-Yield' additive is. I found it in recipes in an old book. How to replace. Grateful for the attention.
Hello, I think I asked once and forgot to save it on the computer, about anti oxidant, I would like to make the meat dough for sausage, mix salt, curing salt, pepper, garlic and mix with the meat for 5 minutes and then time, mix the antioxidant, which one would be better, Sodium Erythorbate +Citric acid or Sodium Erythorbate? What about the 60 mm and 100 mm artificial casings, after filling, what is the cooking time?
The use of starch is prohibited in fresh sausages in Brazil.
I use recipes from my homeland (Belgium) and one of them includes bread… and the inspection is blocking my product because according to the ordinance it cannot contain starch. proceed?
Yes, that's right, see the technical regulation of sausage identity and quality. You have to try to regularize your product with the arte seal to avoid being covered by this regulation.
What is the shipping cost to zip code 25.976-810 for a purchase of R101.95?
Around R$17 with delivery in 5 days. The price may vary depending on the weight and measurements of the chosen products.
Hello! MAPA IN 21/2000 allows 10% of added starch in pâtés, but also says that the sum of % of total carbohydrates (which already includes starch) plus % of starches must be 10%. Do you know what the correct interpretation is? What is the maximum starch content if it is the only source of carbohydrates in pâté and what is the maximum % if it is used with other carbohydrates? Thanks
Good afternoon, I want to know what percentage of textured meat protein is in the mixed or pork sausage?
Soy protein? Check by searching for “technical regulations on the identity and quality of sausages”, but from what I remember it is allowed to add up to 2.5%.
Good morning, what percentage of starch should I use in the production of dry sausage, thank you and another question is the ice cream emulsifier also used in the production of it?
I can't tell you about the ice cream emulsifier, I've never tried it. Regarding starch, it will vary a lot depending on your recipe, it can start with anything between 1% and 3%. Adapt depending on the consistency/weight of the desired final product. But dry sausages generally don't need starch, only if you want a gain in volume.
Hello Eduardo, good afternoon, I bought salami seasoning in your store (I ask should I add curing salt 2 antioxidant) should I also add salami seasoning or not. Thanks.
Hi Eduardo, how are you? I bought the salami seasoning from your store. I ask (should I add the curing salt and fixative as well as the salami seasoning or not) Thank you
Good morning!
I work in the health inspection department. Reading the salami RTIQ, I realize that the use of non-meat proteins (soy protein) is not allowed.
What would be the option to replace this ingredient in the formulation?
Hi Vinícius, I consider the use of vegetable proteins, starches, phosphates or gums in commercial salami unnecessary. These products are intended to retain moisture. Salami has moisture reduction (aw reduction) as one of the fundamentals for its protection and safety against microorganisms. Therefore, from my point of view, the use of this type of additive in salami is counterproductive. I recommend not using any protein, but, in any case, the traditional substitutes are the ones I described at the beginning of the answer.
Eduardo starches can I use cassava starch in pepperoni to smoke. Dextrose can I replace any type of sugar with it? Thanks
Hi Valdir. Dextrose can be substituted for any sugar. Dextrose is most used in products that can undergo fermentation, such as salami and cups. Dextrose is consumed more quickly by the microorganisms in the starter culture, facilitating their action. But even in these cases, substituting other sources of sugar will also work.
Regarding the starch, yes you can use it. Potato starch, cassava, wheat (can be bread), soy protein and phosphates. The purpose of these products is to help retain moisture.
Guys, I made a purchase at Eduardo's store, it's called Milenar Alimentos and Charcuterie. org. Eduardo is a very serious person as well as having a deep knowledge, I recommend him to everyone. Clear your doubts with him, he is also very attentive, thank you Eduardo
Valdir, Thank you for your trust and for the report! A big hug!