Wenda Introduces SafeRelease Encapsulated Ingredient Technology for Meat Processing
Wenda Ingredients has launched SafeRelease, a new encapsulation technology designed to protect functional ingredients and enable controlled release during processing. The technology is intended to provide meat processors with greater control over ingredient functionality and acidification.
The SafeRelease product line includes SafeRelease 930 Encapsulated Lactic Acid, which protects lactic acid until cooking temperatures trigger its release. According to Wenda Ingredients, the product enables controlled acidification while imparting the characteristic tangy flavor associated with traditionally fermented meat products.
The company has also introduced three encapsulated citric acid products: SafeRelease 350, 360, and 372. Available in varying concentrations, the products are designed to provide controlled acidification and the sharper, more pronounced tartness associated with citric acid.
SafeRelease is positioned as an alternative to traditional fermentation processes, with the potential to improve processing efficiency and finished product consistency. The technology is intended for applications including snack sticks, summer sausage, and other fermented-style meat products.
Wenda Ingredients: www.wendaingredients.com
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