Brines

Presented by Peter Leitner, Senior Vice President Sales

Peter Leitner, VP SalesBrine solutions are commonly found in poultry processing, bacon and ham cures, cheese processing and other related applications. A typical poultry or ham brine could contain numerous ingredients, with phosphates, dextrose, corn syrup, starches, soy protein, carrageenan, nitrites and sodium erythorbates the most common.

While some of these ingredients dissolve relatively easily with moderate agitation, many (especially the hydrocolloids) require the intense agitation of a high shear mixer to dissolve them. When high shear mixers are operated within a brine mixture, very rapid dissolving of salt, phosphates, sugars and other "dissolvables" occurs. More importantly, high shear mixers offer excellent dispersion of starches and all colloids, so that all water-binding solids are rapidly hydrated and can quickly go to work increasing yields and functionality.

Phosphates can increase yields in processed meats by 30-40%, and gums and hydrocolloids can improve that capability by an additional 15-20%. The quick and effective high shear mixing offered by our Rotostat and Rotosolver lines are critical to this success.

The Fastfeed and Optifeed sanitary powder induction systems provide rapid introduction and wetting out of dry solids and/or liquid ingredients. The ergonomic system features a large hopper to feed powders at ground level, and the venturi eductor quickly sucks the solids into the mix tank eliminating climbing.

Beyond improved yields, high shear mixers provide excellent chopping and dissolving of ice chips used to control brine temperature. In addition, our high shear mixers prevent downstream clogging problems when brine is injected instead of tumbled. Brine solutions leaving our mix stations are typically under 5 microns in particle size, easily passing through all injection needles.

Having problems with yield, purge, clogged injectors or needles? Contact us to request a free copy of The Admix Primer on Brine and Marinade Mixing.