i-Mix International
The required thermal process is set by safety, the recipe can affect that process, and everything in the recipe has to survive it.
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A can is sealed before it is cooked, and the cook does not stop when the food is done. It goes on until the safety requirement is met, and nothing that leaves the food can leave the can. It shows up, for example, as a pulse that holds in the plant and breaks up in the can, a drained weight that is right at the filler and short at the warehouse, a brine that clouds, or a sauce that separates from what it should coat.
SolutionsProducts working together towards your commercial objective. |
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| Retort stability and texture retention |
| Heat induced flavour loss and off note management |
| Yield, moisture retention and drained weight optimisation |
| Brine clarity, sediment and clouding control |
| Emulsion, gel and fat separation control |
| Browning, discolouration and visual appearance control |
SystemsOne formulated product. One defined job. |
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| Retort stable texture and structure systems |
| Canned prepared meal thermal stability systems |
| Sauce, gravy, fill and particulate suspension systems |
| Oxidation, colour and shelf life protection systems |
IngredientsThe materials themselves, from producers we select. |
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| Calcium salts and firming agents |
Technical knowledge
A thin fill moves inside the can while it heats, and the heat travels with it. A thick one does not move, so heat has to conduct its way in, and the slowest point in the can decides how long the whole batch stays in the retort.
Which means a change made to stop a sauce separating can add time to the process, and everything else in the can pays for it.
Read the technical noteBring us your next challenge.
