The advantages are more than skin deep.
The two primary reasons for using a marinade are to retain moisture and deliver flavor. This process dramatically enhances the mouthfeel of any meat as well as improves appetite appeal. There are three fundamental types of marinades: functional, enhancing and characterizing. Functional marinades offer benefits such as purge resistance, flavor, stability and yield. Enhancing marinades reinforce the product's natural flavor while providing a tender, juicy mouthfeel. And characterizing marinades impart a definitive targeted flavor.
We know the mechanics of marinades.
You can count on Newly Weds® Foods' technological expertise to create the right marinade for your needs.
Phosphates. Our advanced phosphate technology alters the pH and ionic charge of the protein environment, thereby increasing water-binding capacity.
Starches. We develop complex blends of modified and native corn, wheat and potato starches to improve firmness and increase yield.
Hydrocolloids. Our complex blend of gum materials is utilized as a thickening and coating agent to form various types of barriers used to decrease purge, increase yield and seal in flavor.
Functional Soy Proteins. These ingredients serve the same function as starches but with a greater percentage of protein and dietary fiber, enhancing their nutritional value as well as providing a firmer bite.
Hydrolyzed Proteins. These ingredients act as binding and thickening agents, forming a barrier that aids in moisture retention and provides a cleaner flavor.
Whey Proteins. These blends are used primarily as a gelling agent that adds moisture and prevents purge.
A plethora of processing options.
Marinades can be applied by soaking, tumbling, vacuum tumbling, maceration, injection or a combination of these processes. With the guidance of our technical service group, we'll create a custom formulation that's compatible with your existing product line and equipment.
