Cesalpinia Food Srl launches new stabiliser products for white meats and egg-free dressings

Cesalpinia Food Srl, part of Tate & Lyle - a global leader in renewable ingredients - is launching two new products for the European food texturising market. The latest additions to the portfolio are Frimulsion MJF for meat and fish applications and Frimulsion E130 and E132 – the first ever hot and cold non-dairy systems for egg-free dressings. Frimulsion MJF is a blend of carageenan and locust bean gum that when added to brine can be used in marinated or spiced chicken, pork and fish in order to extend the meat. As well as delivering cost savings to producers, Frimulsion MJF also enhances the eating quality of meats. The end product is more juicy and tender after cooking, while weight loss through cooking is also reduced. Frimulsion E130 and E132 are ready-to-use blends for use in medium and low fat dressings. The new system is based on emulsifiers (isolated wheat proteins), stabilisers (xanthan gum and guar gum) and Tate & Lyle modified food starches. Medium and low-fat mayonnaises usually require reduced oil content and increased starch content along with an emulsifier such as dairy protein or egg yolk. The new system removes the need for animal products and avoids many of processing concerns and price volatility associated with eggs. It is cholesterol-free and also has added storage and handling advantages over egg yolk. In addition to avoiding price volatility the solution delivers a cost saving as only a small amount of the isolated wheat protein is required. Frimulsion E130 is specially formulated for hot processes using a Tate & Lyle cook-up modified food starch. Frimulsion E132 is designed for cold, instant processes - using a unique pre-gelatinised instant modified food starch developed by Tate & Lyle, which maintains a fine granular structure similar to that of a cook-up modified food starch Elio Tironi, Technical Director, Cesalpinia Food Srl explained: “Our initial findings from the launch of these new products is that they are attractive in emerging European growth markets, where manufacturers are looking to increase cost-efficiencies while enhancing the quality and taste of finished products. We hope to replicate this success elsewhere in Europe. These ingredient solutions represent a real breakthrough for meat and dressings producers and we are extremely proud to have developed the first ever non-egg, non-dairy system for mayonnaise.” Tate & Lyle acquired Cesalpinia Food Srl (based in Italy) in December 2005. The acquisition broadened Tate & Lyle’s European portfolio of food ingredients adding stabilising systems and gums and has enhanced its expertise in providing solutions for key target markets such as dairy, soups, sauces and dressings.