Lory® Inject brine additives: Efficient, wheat-based raw materials for food producers
Within our functional blends, we offer producers 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 a producer of injection brines, Loryma supports the food industry with refined wheat-based raw materials that can be adapted individually to the respective customer requirements.
As a food producer, are you interested in the injection brine produced by Loryma? We are happy to call you or send you further information.
For natural indulgence: Lory® Inject brine additives
Make your meat, fish and poultry products more tender and succulent. Reduce cooking losses and improve the quality of your convenience products. Lory® Inject brine additives allow for breaded applications with a cleanlabel, and are ideally suited for meat preparations used in the industrial manufacture of, for example, breaded meat products, roast meat and steaks.
Functional blends based on natural, highly refined wheat raw materials, produced to the highest quality by Loryma:
Lory® Inject brine additives are a completely natural combination of wheat ingredients – which enable the creation of clean label products – based on functional proteins, moisture-binding small grain starches and swelling flours. The blend is injected as a liquid into the meat and enables premium product quality as well as process stability during production, the packaging processes and preparation.
- Purely natural combination of wheat ingredients
- No E numbers to declare on the ingredients list
- Prevents moisture loss under the impact of heat
- Consistent structure and feel of the end products
Great alone, unbeatable in combination – The three building blocks of Lory® Inject brine additives
Functional proteins
Lory® Protein H11
Moisture-binding small grain starches
Lory® Starch Iris
Swelling flours
Lory® Flour PX16
Perfect meat products
Lory® Inject brine additives at a glance
Functional proteins
Lory® Protein H11
Lory® Protein is an enzymatically hydrolysed wheat protein with high solubility. It is a natural source of protein that is ideally suited for the protein enrichment of meat and meat alternatives.
Moisture-bindig small grain starches
Lory® Starch Iris
Lory® Starch Iris is a wheat starch with a high proportion of small starch grains. The product is obtained from selected wheat flours by means of physical processes.
Swelling flours
Lory® Flour PX16
Lory® Flour is a pregelatinized, highly soluble and dispersible wheat swelling flour. It prevents sedimentation of the spray brine and increases the amount injected.
Injection brine – Optimal interaction within the Loryma modular system
The liquid brine can be combined with further functional products from the Loryma modular system, such as wet breadings (batter) and dry pre-breadings (dusting). All Loryma breadings are based on specially developed wheat starches that ensure stable, firm and bubble-free adhesion to the food being breaded – consistently when deep-frying, deep freezing and defrosting again. Whether the texturising coating consists of breadcrumbs, dough or cornflakes, a stable, blister-free bond is assured.
Individual brine recipes to optimise meat products
We tailor brine additives to the requirements. Example of a Loryma brine recipe for pork, chicken or veal schnitzel:
Brine composition
| table salt | 6% |
| Lory® Inject 221 | 9% |
| Iced water | 85% |
| Brine | 100% |
Dosage per litre brine at 20–25 % injection rate (IR)
| Lory® Starch Iris | 4-6% |
| Lory® Flour PX16 | 3-4% |
| Lory® Protein H11 | 3% |
Dosages in the endprodukt (injected meat)
| Lory® Starch Iris | 0,6-1% |
| Lory® Flour PX16 | 0,5-0,8% |
| Lory® Protein H11 | 0,5-0,6% |
