Encapsulated Lactic Acid
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I just wanted to point out that Encapsulated Lactic Acid is a thing! Since Lactic Acid is the type of acid that is formed when Fermenting a sausage, and since Lactic Acid tastes very different than Citric Acid, why not use Encapsulated Lactic Acid? The reason people use Fermento is to get the taste of fermented sausage! Fermento is not going to give as strong of a flavor or tang that actual fermentation will give, because in order to achieve that amount of taste you would need to use to much! It would effect the bind and overall texture of the sausage if you used that much of it! Encapsulated Lactic Acid would be able to achieve the correct taste and tang with out those issues.
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Ok. Funny you should mention this. Received a gift box today from a local meat shop. Reading through the ingredients found this…
Never heard of the encapsulated lactic acid before. Have not tried yet but wondering about all the additives with this. Probably looking for shelf stable but not what I do.
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The problem is that it is only available to a Commercial Processor or to a company that supplies Commercial Processors. We as home Processors cant get it unless a company like Walton’s gets it in as a product to sell. The things on that label are mostly for binding, texture, color or curing, and a few for taste lol.
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David Harkness I have not found Encapsulated LACTIC Acid available retail anywhere. I have contacted the manufacturers, but they are not interested in small amounts like a home processor would wan to buy.
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Like I said unless a company like This one stocks it and makes it available in smaller amounts it is not going to be had, I have been looking for it for over a year, the distributors that handle it do not sell it in less than 100 pound batches. At least that is what they have been telling me, they are not interested in selling to home processors.
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If you can make do with food grade lactic acid instead of encapsulated, check with winemaking supply stores. I know some carry it. You may have to do some calculations for how much mass to use, but I think adding it at the stuffing stage would probably give you the results you’re looking for. 32 oz goes for $20 Canadian up here. Good luck in your quest.
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Miket482000 I’ll get you more details on Monday. ELA is not as common as ECA. It has a “smoother” acidity. That’s the best way I can think to describe it right now. I’ll look at pricing and quantities and see what we can do to get an option for everyone in a small batch.
–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
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Miket482000 I’ll get you more details on Monday. ELA is not as common as ECA. It has a “smoother” acidity. That’s the best way I can think to describe it right now. I’ll look at pricing and quantities and see what we can do to get an option for everyone in a small batch.
Austin Sounds great! Yes Lactic Acid is definitely less harsh and that I why I have never really liked the taste of Citric acid as I grew up eating Real Fermented Summer Sausage! I don’t think many these days in the time of mass produced Summer sausage and other sausages that are supposed to be fermented have really tasted the real thing. That being said I have noticed that more and more processors are starting to use it instead of or in addition to Citric Acid. The one thing that I am also curious about is if it works as a cure accelerator as Citric Acid does. The manufacturers were not really interested in giving me time to ask questions. LOL So it may be a case of needing to add a little Citric or some Erythorbate along with it if it does not work in that way as well.
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If you can make do with food grade lactic acid instead of encapsulated, check with winemaking supply stores. I know some carry it. You may have to do some calculations for how much mass to use, but I think adding it at the stuffing stage would probably give you the results you’re looking for. 32 oz goes for $20 Canadian up here. Good luck in your quest.
Harkness That would alter the PH before the proteins are set well as it is not slowed in it action by not being encapsulated. The encapsulation prevents the acid from being released until the sausage begins to cook so it will not interfere with protein extraction or binding. Using any acid directly in your batter depending on how much it changes the PH can adversely affect extraction and binding. Even adding things like Tomatoes can cause problems, but in those cases a small amount Sodium Bicarbonate will almost magically let binding happen.
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