TROKA_Schinko_Sortiment_neu 15.07.2010 12:41 Uhr Seite 1 VAN HEES, throw its TROKA export product range, is proposing a wide range of additives for cured cooked meat products. From the famous French high quality Jambon Supérieur to injected or restructured ham, all applications can be covered. The use of quality additives has many advantages for the shelf life, production reliability, taste, color, texture and final yield. Especially for injection purpose, solubility and viscosity of brine additives are fundamental aspects. If insoluble additives are used (like soya or starches), the brine must be kept moving during injection. SCHINKO 60 PLUS Art. 755 450 Brine additive with soya proteins based on phosphates with carrageen, color development agent and flavors enhancers and flavors. Your simple complete blend for injected ham products. Injection level up to 60%. SCHINKO SUP Art. 775 026 Brine additive for superior ham production without phosphate for production of very high quality ham (Jambon Supérieur) with 10 to 12% brine pick up. SCHINKO 125 Art. 700 052 color development agent and flavors, glutamate free. Injection level up to 25% for high quality cooked cured products. SCHINKO 40 Art. 754 454 carrageen, vegetal protein, color development agent and flavors enhancer for injection levels up to 40%. SCHINKO 6 Super Art. 754 069 carrageen, color development agent and flavors enhancers. A level up to 60%. SCHINKO 180 Art. 754 435 carrageen, animal protein, color development agent and flavors enhancer for injection levels up to 80%. SCHINKO 60 Art. 754 350 Complete brine additive without soya proteins color development agent, flavors and flavors enhancer for injection levels up to 60%.
TROKA_Schinko_Sortiment_neu 15.07.2010 12:41 Uhr Seite 2 TROKA Special Brine additives for modern meat processing In combination of the basic brine additives, TROKA special additives will contribute to extend the product shelf life, upgrade and standardize the meat quality or improve the taste and color of the final product. ph-value 6,2 6,0 5,8 5,6 5,4 5,2 ph-value of cooked ham with and without TROKA PH-TOP without TROKA PH-TOP with TROKA PH-TOP TROKA Fresh Art. 700 744 Shelf life extender based on acetate, citrate and ascorbate. Perfectly soluble in brines, TROKA Fresh will inhibit bacteria growth and reduce syneresis. TROKA Fresh Plus Art. 755 927 Powerfull shelf life extender based on acetate, propionate and ascorbate. TROKA Fresh Plus will inhibit bacteria growth in all your meat products. TROKA Fresh Stabil Art. 775 924 Shelf life extender based on organic acids and powerful vegetal extracts to increase the shelf life of your products and to prevent oxidation effects. SPECIAL Art. 745 858 Powerful meat brine flavor used for all products where the natural meat aroma needs to be increased (like high yield reformed meat or high injection levels). LAB Art. 700 054 Special brine flavor with glutamate to be used in combination of a basic brine additive like SCHINKO 6 Super or SCHINKO 180. Typical seasoning for all cooked cured meat products. BEEF Art. 749 038 Optimal meat flavor (beef flavor) to upgrade the natural flavor of all your meat based products. ph TOP Art. 755 038 Special additive developed to raise and standardize the ph value of meat. Technological qualities of the treated meat proteins will be a solid basement for all further processing steps. Rose Color Art. 701 993 Water soluble natural color based on cochineal carmine. This colorant can be used in all cooked cured products to reinforce the natural color of meat. Colorant Eco Art. 755 897 Economical alternative to natural colors, the product based on E124 for a stable color in cooked cured meat products like high yield restructured ham.
TROKA_Schinko_Sortiment_neu 15.07.2010 12:41 Uhr Seite 3 TROKA Brine additives for high yield restructured ham and Poultry Ham Restructured Ham or formed Ham do not need to be injected. The brine in often added directly to the pre-minced meat. High yields can be obtained with the right ingredients and processing. Temperature of the brine must not exceed about 2 C and the final meat temperature after tumbling must be below 8 C. Tumbling process depend on the desired final yield and the machine type. Poultry Ham requires special brine products in order to obtain the desired texture, juiciness and slicing of the ham. SCHINKO POULTRY are special brines formulated for poultry based products. IDEAL FOR: Sandwiches Pizza Salads Quiches Meat pieces substitution in emulsified meat products FIX WATER Art. 755 733 Powerful gelling agent based on animal protein and gums. Additional product to be used in combination of a basic brine like SCHINKO 6 Super or SCHINKO 180. WATER STOP V4 Art. 754 854 High quality gelling agent based on carrageen used to fix the water and improve the texture and yield of the finished product. Additional product to be used in combination with a standard brine. SCHINKO 100 Art. 755 698 Functional brine additive based on phosphate, carrageen and other jellifying agents for reformed meat with yields up to 100%. SCHINKO 75 POULTRY Art. 755 537 Brine additive for restructured poultry ham color development agent and flavors enhancers.brine addition up to 75%. SCHINKO 100 POULTRY Art. 755 928 Brine additive for restructured poultry ham color development agent and flavors enhancers. Brine addition up to 100%. Cornarom Art. 729 229 Décor Spice blend based on first quality spices. The product can be applied on all meat products for a nice appetizing appearance Jägermix Style. Italian Decor Art. 700 315 Italian Décor is a high quality spice blend for external use as dry seasoning. The finish product has a perfect appearance and a fantastic taste. Spice Decor Art. 700 401 is the most universal décor spice blend. Simple to use, this seasoning will upgrade the appearance and taste of most of your meat based products.
TROKA_Schinko_Sortiment_neu 15.07.2010 12:41 Uhr Seite 4 Art. N Name Ingredients Dosage Remarks STANDARD BRINES 775 026 SCHINKO SUP Sugars (glucose syrup, dextrose), flavours, E301 10Kg for 100Ltr Brine For high quality superior ham production 700 052 SCHINKO 125 Sugars (glucose syrup, lactose, dextrose), E451, E450, E301, flavors 12,5Kg for 100Ltr Brine 25% Injected Ham 754 454 SCHINKO 40 Lactose, soya proteins, E407, salt, E451, E450, E316, E621, flavors, spices 4Kg for 100Ltr Brine 40% Injected Ham 754 069 SCHINKO 6 Super Dextrose, E451, E450, E407, Flavours (with gluten, soya and milk), lactoserum, E316, E412 (guar gum), Flavour enhancer: E631, E627 5Kg for 100Ltr brine Standard brine for 60% Injected Ham 754 435 SCHINKO 180 E450, porc proteins, E407, glucose syrup, E621, E425 (Konjac), E316 1 80% Injection level 755 450 SCHINKO 60 PLUS Soya proteins, E451, E450, sugars (dextrose, maltodextrine), E407, E415, E412, E621, E316, flavours (including E627, E631) 60% Injection level with soya proteins and flavors 754 350 SCHINKO 60 E407, hydrolysed milk proteins, E451, E450, dextrose, soya, starch, spice extracts and flavours, E316, flavour enhancers: E631, E627 60% Injection level with flavors 755 698 SCHINKO 100 Gelifiers E407, E425, E412, E417, E410, mofified tarch, soya proteins, E451, E450, E508 (potassium chloride) 4Kg/100Ltr brine Restructured Ham 100% brine pick up 755 537 SCHINKO 75 POULTRY Sugar (dextrose, glucose syrup, E450, E451, Gelifier E407, E412, E415, flavour enhancer E621, flavours, E316 30gr/Kg Poultry ham 75% brine pick up 755 928 SCHINKO 100 POULTRY Dextrose, E451, E450, E407, vegetal fibers, E425, E415, soya proteins, flavours (with lactose) E621, E316 Poultry ham 100% brine pick up
TROKA_Schinko_Sortiment_neu 15.07.2010 12:41 Uhr Seite 5 Art. N Name Ingredients Dosage Remarks FUNCTIONAL AIDS 755733 FIX WATER Dextrose, porc proteins, E425, E412, matodextrine, E407, E508 (potassium chloride) 2gr/Kg Additional product. Gelling agent 754 854 WATER STOP V4 E407, E425, E417, E410 2gr/Kg Additional product. Gelling agent 755 038 ph TOP Glucose syrup, salt, spices, anticaking E500 or 25g/Ltr brine Functional blend for ph meat defect improvement PRESERVATIVES 700 744 TROKA Fresh E262 (acetate), E331 (citrate), salt, E301, E300 Standard preservative based on acetate, citrate and ascorbate 755 927 TROKA Fresh Plus E262 (acetate), salt, E282 (propionate), E301 Preservative with integrated propionate 775924 TROKA Fresh Stabil E263 (acetate), E331 (citrate), salt, dextrose, vegetal extracts, E301 Preservative with natural vegetal extracts BRINE FLAVORS 745 858 SPECIAL E621, glucose syrop, flavours (with E631 and E627), salt 4gr/Kg Meat flavor, brine flavor 700 054 LAB Salt, flavors (on salt and glucose syrup), E621, spices 0,5 to 1Kg in 100Ltr brine Meat flavor, brine flavor 749 038 BEEF Salt, E621, flavours (on maltodextrine and modified starch) Meat flavor (beef), brine flavor COLORS 701 993 Rose Color Dextrose, E120 1 to 2gr/Kg Color agent based on natural carmine color 755 897 Colorant Eco Dextrose, E124 1 to 3gr/Kg Color agent based on E124 color DÉCOR SPICES 729 229 Cornarom Spices and aromatic vegetable Jägermix style 700 315 Italian Decor Spices and aromatic vegetable 700 401 Paprika, oignon, moustard