May 7, 2012

Assignment 3-CHICKEN FRANKFURTER


E450Diphosphates [Emulsifier]
              help prevent oil and water mixtures from separating.
E451Triphosphates [Emulsifier]
             help prevent oil and water mixtures from separating.
E452Polyphosphates [Emulsifier]
            help prevent oil and water mixtures from separating.
E250Sodium nitrite [Preservative]
Stabilizes the red color in cured meat, gives a characteristic flavor and also play a role in preservation by reducing water activity.
E252Potassium nitrate (Saltpetre) [Preservative]
Inhibit the growth of the Clostridium botulinum, as a colour retention agent that fixes the colour of meats and fish, making them look fresh and more appealing to buy.



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