Kutterhilfsmittel

Feeding agents are used in the food industry and in butcheries in the cutting of meat to influence the properties of the resulting roast.

They are intended to increase the water-binding capacity and the fat emulsification, thereby stabilizing the polydispersed system. Sodium and potassium salts of acetic acid, tartaric acid, lactic acid and citric acid are used, which increase the water-binding capacity since these salts react slightly basic. Phosphates cause a partial solution and swelling of the myofibrillar proteins and also increase the water binding capacity and the fat emulsification. Other cutter auxiliaries are casein and egg white.

According to the European Eco-Regulation, only citrates, ie salts of citric acid, may be used. The other abovementioned cutting aids are not required to be declared, unless they are subject to the provisions of the additive approval regulation.

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