Food additive – natural flavouring preparation “Alder smoke” is made from alder smoke generated by smoke producer, by saturation water with smoke components, ageing the water smoke condensate and filtering the preparation from water insoluble resinous substances.
Dosage for surface (by dipping or irrigation of raw material) application of smoke preparation is 0,5 — 4 % from raw material weight.
Recommended dosage is not necessary constant. Usage rates are set up by production specialists according to original recipes of manufactured meat products.
Union S, LLC, Russia.
Technological conditions 9145-002-25800078-04.
Shelf life – 24 months.
Store at temperature no higher than 300С.
Used in food industry in manufacturing of cheeses, meat and fish products.
|Appearance||liquid with tints of dark cherry and dark brown, slight sludge is acceptable|
|Ingredients: wood raw material (alder), water|
|Density at 200С, g/сm3||1,02 — 1,06|
|Sludge, %, max||0,1|
|Residue on evaporation, %, max||10,0|
|Total acidity (on acetic acid base), %||2,5-6,0|
|Phenol (on guaiacol base), %||0,15 — 0,5|
|Carbonyl compounds (on furfurol base), %||0,3 — 1,0|
|Methyl alcohol, %, max||0,2|
|Benzapyrene, mkg/kg, max||0,2|
|Nitrosodimethylamine, mkg/kg , max||3,0|
|Microbiological and safety parameters|
|In accordance to requirements of Technical Regulation 021/2011 «On food safety», 029/2012 «Food additives, flavours and technological processing aids»|