Meat & Meat Analogues
We offer a broad portfolio of solutions for your meat products and meat analogues. Our ingredients offer texture enhancing benefits to ensure meat products have the sensory experience such as a juicy texture consumers expect while keeping your costs under control. Dow also helps address the growing consumer demand for healthier food products with our fat replacement and oil reduction solutions for healthy yet tasty meat products and meat analogues.
Texture Enhancement & Health Solutions
METHOCEL™ plant-based stabilizers ensure that ingredients are bound together thus improving the stability and structure of foods. This allows meat products and meat analogues to retain their shape and uniformity during processing and at the final preparation for the consumer. Our METHOCEL™ product family offers cohesiveness at low temperatures, structural integrity at higher temperatures, exceptional texture development and excellent succulence and juiciness by retaining more moisture.METHOCEL™ MX Stabilizer
METHOCEL™ MX stabilizer gels upon heating and thus significantly improves the bite, structure and binding in patties, sausages, burgers and meat or fish balls. With METHOCEL™ MX emulsions, food manufacturers can also reduce the amount of meat content included in their products, offering cost savings.METHOCEL™ Bind Stabilizer
Dow’s METHOCEL™ Bind stabilizers portfolio offers improved texture and structure for meat products and meat analogues vs METHOCEL™ MX stabilizers. Some of our METHOCEL™ Bind grades are especially tailored for consumption at lower temperatures and can also be used in cold cuts.
WALOCEL™ stabilizer is helpful in the brine for shirring natural casings (considered as processing aid). By penetrating from the brine into the casing, WALOCEL™ improves the casing's smoothness and additionally acts as lubricant during the filling for an increased process robustness. For reformed meat and vegetarian products, WALOCEL™ improves water absorption, reduces syneresis and is therefore a good addition to the METHOCEL™ Bind stabilizer portfolio.
METHOCEL™ plant-based stabilizers help food manufacturers lock in their fillings to prevent boilout and improve product structure in fried, microwaved and baked meat products or meat analogues.
METHOCEL™ Heatset Stabilizer
METHOCEL™ Heatset stabilizers enhance the hot mouth-feel of foods, resulting in a consistent texture and a more satisfying product.
Fat Replacement/Oil Reduction
WELLENCE™ Smart Fry stabilizer is used in formulations of food products. WELLENCE™ Smart Fry is based on cellulose and does not contain any fat or oil, it can be used to formulate food product with reduced fat-oil content. WELLENCE™ Smart Fry is designed to create fat and calorie reduced fried products and meet the consumer demand for healthier options. We have grades that can be applied into batter, breading or tempura as well as solutions for direct addition to the food matrix. This way, reformed and battered meat-, fish- and vegetarian products such as chicken tenders take up less oil upon frying. Up to 35% fat reduction could be validated in scaled-up process trials on commercial lines with minimal effects on sensory and cost contribution, so our products enable claims for “reduced fat” (-25% in North America, and - 30% in Europe).