Marination
With our specialty line of products, WTI works closely with producers and processors to increase product performance, gain market share and enhance profitability.
Not only can WTI assist customers with optimizing marination systems, but through the use of functional ingredients and a highly qualified technical staff, WTI can make customers' products more consistent and safer.
With goals of shelf life extension, yield increase, and sodium reduction, WTI’s marination products are making an impact across the industry. Our product lines give the processor the competitive edge in quality while being cost-effective and lowering overall usage rates.
How Can WTI Help You?
Shelf life extension
Pathogen intervention
Increasing yield
Sodium reduction
Product quality
Shelf life extension
Shelf life extension is key for processor cost effectiveness and reduction of returned out-of-date product. Regardless of your specific objectives, we can make the difference in your products. The IONAL and WTI product lines can improve the shelf life of fresh, marinated or fully cooked products.
Through extensive university-based and third-party research, we have found that both the IONAL and WTI product lines can give you the industry advantage of extending product shelf life in both optimal and abusive temperatures.
IONAL Plus and IONAL LC, long-established functional ingredients, promote shelf life extension with no adverse product quality issues. These buffered citrate products have been prominent fixtures in the industry since the 1990s. With this kind of longevity and customer satisfaction, the IONAL line can guarantee results.
The WTI ingredient line is a clean label, all-natural option for shelf life extension. Through extensive research, the WTI line has been shown to dramatically increase shelf life of marinated and fully cooked products.
Pathogen intervention
Food safety is currently and will continue to be the “hot topic” in the marination industry for many years to come. WTI has confronted pathogen control with ingredients that not only inhibit the outgrowth of pathogens but also contribute no off flavors to the end product. The IONAL LC and WTI product lines can give you the control you are looking for.
IONAL LC is specially formulated for fully cooked products to achieve alternative 2 status for Listeria monocytogenes control. Additionally, the IONAL Plus and IONAL LC ingredients control Clostridium perfringens. These cost-effective granular ingredients are an excellent way to reduce the usage levels of antimicrobials while promoting end product quality.
WTI LV1 is our all-natural option for achieving alternative 2 status for Listeria monocytogenes control in your fully cooked products. This clean label, all-natural product is a unique blend of ingredients specifically designed to retain finished product quality while inhibiting outgrowth of pathogens. Whether you are looking at making your label more consumer friendly or to declare all-natural, WTI LV1 can help you achieve alternative 2 status.
Increasing yield
Increasing and retaining optimal product yield, whether fresh or fully cooked, will always be the cornerstone of processors' ability to be profitable. WTI has unique options to improve product yields in both marinated and fully cooked products.
IONAL, our patented product of buffered sodium or potassium citrate, has been proven time and again to increase yields. IONAL improves yields through the process of increasing the ionic strength of marinades or brines. Studies have proven that IONAL has five times the ionic strength of salt on a weight-per-weight basis. This results in more marinade pickup, less purge in the package and lower sodium levels than salt.
MYOSOL our liquid potassium phosphate, is specially formulated for marination and ease-of-use. This product holds a patent in the poultry industry for freshly slaughtered fowl meat. MYOSOL is a distinctive phosphate that is instantaneously reactive, resulting in immediate absorption of marinade into muscle tissue and retained yields in the fully cooked products.
WTI’s all-natural yield improvement option is the TenderIn line. This easy to use, functional ingredient can be customized to meet your processing needs. Whether the processor would like to utilize TenderIn in natural fully cooked or fresh-marinated products, this product can meet almost any yield goals.
Sodium reduction
The goal of reducing sodium in marinated and fully cooked products opens numerous doors for meat processors. WTI has formulated several functional ingredients to meet sodium reduction needs both domestically and internationally. Our IONAL, MYOSOL, and WTI product lines can give meat processors unlimited opportunities to provide the public with “heart healthy” products.
The IONAL product line offers buffered potassium citrate-based blends to achieve reduced sodium goals. Whether you are looking to maintain product quality, yield or inhibit the outgrowth of pathogens, the potassium-based IONAL line can meet your needs.
MYOSOL, WTI’s potassium-based liquid di-phosphate, adds no sodium while increasing yields and improved product quality. Additionally, the MYOSOL product contributes no off flavors that processors may associate with potassium-based products.
WTI’s product line provides a combination of antimicrobial control and sodium reduction for processors. With our patented process, the WTI line presents a clean label, all-natural, low sodium option that provides pathogen protection and extended shelf life for the meat industry.
Product quality
End-product quality is the basis of consumer satisfaction. WTI has functional ingredients that can help keep processors profitable and improve product quality while accomplishing additional functions. WTI’s IONAL, MYOSOL, FlavorIn and TenderIn product lines will all accomplish your goals of improved product quality.
FlavorIn and TenderIn, our all-natural product line, can be specifically formulated to the processor’s needs. The FlavorIn product line is a customized flavor system focused upon the improvement of fresh and fully cooked end-product quality. TenderIn, our natural phosphate alternative, can give you the benefits of increased yield, improved product texture and improved eating quality without the phosphate. This distinctive ingredient can also be customized to fit the processors’ parameters and finished product goals.
Links to Product Sheets
AdvanStats
IONAL
Myosol
TenderIns
FlavorIns
Marinal |
