List of main functional ingredients It is food additives used in charcuterie meat products, such as fresh, smoked and cured sausages, sausages, cooked hams, among others.
SALT
- Bacteriostatic agent that imparts flavor;
- Solubilize the proteins responsible for the formation of the meat emulsion (alloy).
SUGAR
- Contributes to the flavor;
- Helps in the formation of red color;
- Increases fermentation activity in cured products.
WATER/ICE
- Serves as a vehicle to improve the distribution of ingredients in the dough;
- It is responsible for the softness and juiciness of the products;
- Keeps the dough temperature low, ensuring better microbiological safety and stability of the emulsions.
STABILIZING
- Regulates and stabilizes pH;
- Increases product moisture retention;
- Improves color, flavor and consistency;
- Reduces losses during cooking.
CURING SALTS
- Provides stable color to the product;
- They provide a typical cured flavor and odor;
- They inhibit the action of microorganisms (Clostridium Botulinum).
EMULSIFIERS
- Promotes better consistency;
- Enables greater safety and uniformity in the production of cured products;
- Assists in slicing products;
- Increases the juiciness of the product.
COLOR FIXER
- Accelerates the Healing reaction, maintaining color stability;
- It performs an antioxidant action, caused by factors such as temperature, light and oxygen;
- Extends product shelf life.
FLAVOR ENHANCER
- Enhances the desired flavor in the product;
- It has flavoring properties that correct the deficiency in covering up undesirable flavors such as vegetable proteins and cassava starch.
English 
Português do Brasil