Lory® Inject brine additives: Efficient, wheat-based raw materials for food manufacturers

Within our functional blends, we offer manufacturers of meat preparations and convenience products brine additives that are based on wheat, which significantly improve the quality and texture of the industrially-produced food. As an experienced manufacturer of brine additives, with many years of experience, Loryma supports the food industry with refined wheat-based raw materials that can be adapted individually to the respective customer requirements. Loryma’s brine additives help to optimise the food products’ taste, texture, shelf-life, and economic efficiency.

Improve the quality, texture and convenience of your meat products with Lory® Inject brine additives!

Make your meat and fish products more tender and succulent. Reduce cooking losses and improve the quality of your convenience products. How? With functional brine additives by the manufacturer Loryma. The Lory® Inject brine additives are ideally-suited for meat preparations used in the industrial manufacture of convenience products such as, e.g. breaded meat products, roast meat, steaks, restructured meat products, meat strips, doner kebabs or fish products.

Brine additives for the industrial manufacture and optimisation of breaded meat products by the manufacturer Loryma

Properties of Lory® Inject brine additives:

  • Powdered functional blends, on the basis of natural, highly-refined raw wheat products
  • Ideal for the preparation of meat and fish that is subsequently sold in a breaded, raw, cooked,or fresh form
  • Suitable for injection and tumble rates of 10 % to 40 %, in relationship to the fresh meat weight
  • Optimal synergy effects for all ingredients, thanks to a balanced ratio of the raw materials
  • Highest process stability and standardisation of the end-consumer product in its application

The benefits of Lory® Inject brine additives:

  • Wheat-based products with reliable process safety and functionality
  • Clean-label blends without additives with e-numbers
  • Simple brine preparation
  • Also suitable for breaded products
  • High degree of meat stability combined with low purge
  • Neutral sensory effect in the end-consumer products

The Lory® Inject brine additives at a glance

Brine additive
Lory® Inject Pure W

Contents: Starches, proteins
Injection rate: 10–20 %
Basis: Wheat
Product type: Clean Label
Application areas: Convenience

Brine additive
Lory® Inject Pure W+

Contents: Starches, proteins, pregelatinised flours
injection rate: 15-25 %
Basis: Wheat
Product type: Clean Label
Application areas: Convenience

Brine additive
Lory® Inject Pure WS

Contents: Starches, proteins
Injection rate: 10–20 %
Basis: Wheat, soya
Product type: Clean Label
Application areas: Convenience

Brine additive
Lory® Inject Pure AF

Contents: Starches, proteins
Injection rate: 10–20 %
Basis: Peas
Product type: Clean Label, allergen-free
Application areas: Convenience (allergen-free)

Brine additive
Lory® Inject Plus W

Contents: Starches, proteins, hydrocolloids
injection rate: 30-40 %
Basis: Wheat
Product type: Modificated
Application areas: Shaped meat products, minced meat products

Brine recipes with Lory® Inject brine additives, for the optimisation of meat products:

We prepare brine additives according to the customer’s requirements and those of his products. Here, for instance, a brine recipe for pork, poultry or veal meal at the manufacturer Loryma is as follows:

With an injection rate of 20 % in relationship to the fresh meat weight, a yield of 2 to 5 %  can be attained. (The yield figure is volatile and depends on the product and on the manufacturing process). The prepared brine then consists of 6 % cooking salt, 9 % Lory® Inject Pure W brine additive and 85 % ice water.

The brine recipes of the brine additives-manufacturer Loryma are manufactured in the in-house laboratory for specific applications