December 4, 2006

Cargill launches vegetable-based ingredient to replace pork fat

Cargill Texturising Solutions has developed an ingredient for food manufacturers to replace the pork fat used in many meat products with restructured vegetable fat so as to attract the Muslim market.

Muslims are not allowed to eat pork or anything containing pork based ingredients.

The solution, called Adrogel GR, is claimed to be ideal for use as a Halal alternative to pork meat-based ingredients. Muslim food sanctioned by Islam are termed Halal.

Pork fat is widely used in the food industry because of its ready availability, higher melting point and believed to be better-tasting than poultry or beef fats.

Adrogel GR allows food manufacturers to produce meat products that meet Halal requirements, while still benefiting from the functional qualities associated with pork fat.

While enabling cost savings, being vegetable-derived, it also provides health benefits in that it has a lower fat content than pork, making it suited for low-fat products.

Cargill claimed that the ingredient has consistency close to that of back pork fat, and can be used in turkey and poultry sausages.

Pork fat has so far been used in frankfurters and hamburgers to improve the organoleptic characteristics such as texture and succulence.