Concentrol offers a range of solutions for the external treatment of meat products, designed to enhance the preservation and quality of meat products. These products play a crucial role in regulating the curing process of cold meats, and can also provide protection against molds and yeasts through the incorporation of preservatives. Within the VIPLAST range, specific formulations have been developed to cater to different products.
Cured hams are available in various forms, including whole pieces with bones, boneless whole pieces, and boneless ham centers. Achieving the highest sensory quality is a paramount objective in cured ham production. In response, Concentrol has introduced the natural edible coatings of the VIPLAST C-900 ACG line, meticulously crafted for the external treatment of boneless hams.
VIPLAST C-900 ACG
These coatings are formulated from aqueous emulsions of E-472a (acetic esters of mono and diglycerides of fatty acids), combined with other food additives from Group I in compliance with regulation (EU) No 1129/2011.
VIPLAST C-900 ACG coatings offer precise control over the ham’s curing process, effectively preventing the emergence of the undesirable white veil.
Understanding the white veil
The white veil phenomenon originates from tyrosine, one of the twenty amino acids that constitute proteins. This substance tends to precipitate on the surface of ham pieces or slices shortly after vacuum packing or even in hams left uncut for a few days. Initially, it manifests in the most humid muscle areas before spreading across the entire surface.
Although the formation of the white veil does not pose any health risks, it significantly disrupts the product’s visual appeal. This alteration can lead to negative consumer perceptions, potentially causing confusion with mold or interpreting the product as being in poor condition. Hence, it’s imperative for producers to seek methods to prevent the formation of the white veil, thereby maintaining the unblemished quality and flavor.
By utilizing VIPLAST C-900 ACG coatings, the formation of the white veil can be averted. Application through dipping, spraying, or painting forms a harmless, natural-looking layer on the ham’s surface. This protective layer remains external, leaving the taste and aroma of the ham unaffected.
At Concentrol, we are committed to innovative chemistry that makes a positive impact on both society and the environment. If you seek further information about the VIPLAST® range or customized solutions tailored to your specific business requirements, please don’t hesitate to contact us.
