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For all who want to know it more precisely, we explain all ingredients and additives which are contained in our products.
Dietary fibres are largely indigestible food components (usually carbohydrates), which are found in plant-based foods. That is why the majority of our daily dietary fibre intake comes from cereals, fruits or vegetables.
Dietary fibres - such as the inulin derived from chicory root - are used as a fat substitute in two sausage products of Rügenwalder Mühle, Rügenwalder Teewurst light and Pomeranian poultry liver sausage. The reduced fat content - fat normally acts as a flavour carrier - is compensated by the inulin. In addition, it makes low-fat dishes particularly creamy. Inulin is a prebiotic, natural and slightly sweet-tasting fibre with an activating effect on the intestinal flora.
Citrus fibres also belong to the group of dietary fibres and are obtained from the inner white layer of the lemon peel and the juice vesicles of freshly harvested, dried citrus fruits. Their use in sausage production - like inulin - allows reduction of fat or calorie content. Therefore, at Rügenwalder Mühle, they are only used for two products, Rügenwalder Teewurst light and Pomeranian poultry liver sausage.
This type of vinegar is made from spirits and is the most produced vinegar in Germany. Spirit vinegar is tasteless, but has a much more intense acid than, for example, wine vinegar and must therefore be dosed more carefully. In the manufacture of foodstuffs, spirit vinegar is used for cold-stirred sauces, mayonnaise, mustard, ketchup and marinades, as well as for pickling of gherkins or pumpkins or as seasoning for mustard.
Egg white from chicken eggs is considered to be a very high-quality nutritional protein due to the proteins contained. It consists of 87% water, 11% protein, and 0.7% carbohydrates. In the production of food, egg white is generally used in a dried state, among other things as a basis for emulsions. It provides a pleasant mouth feel and good texture (properties such as hardness or stickiness) of the products. For manufacture of vegetarian ham Spicker and vegetarian Meatballs, Rügenwalder Mühle exclusively uses chicken eggs from free-range husbandry.
Pea protein is obtained from yellow peas. These are cleaned, grinded to flour, and the so-called protein fraction is separated. With a protein content of 80%, pea protein is particularly rich in this ingredient. It also contains essential and non-essential amino acids (lysine, glutamine). Pea protein is free from lactose and gluten. We use it exclusively in our poultry meatballs to prevent the very soft poultry fat from greasing too much in the finished product.
As the name implies, spice extracts are obtained by extraction (dissolved) from the raw products, such as, for example, pepper or nutmeg. The spice-active substances in form of essential oils or so-called oleoresins are natural substances, such as raw spices. Extract spices have all advantages of the raw product but are pure and germ-free, can be standardised and hardly change during storage. At Rügenwalder Mühle spice extracts - for example from pepper, nutmeg, vanilla, coriander or ginger - are used for all products. They make the taste more intense and round it off.
We are using glucose syrup to round off the flavour. It is an ingredient, not an additive. Glucose syrup is obtained by splitting starch. This results in a mixture of different types of sugars with glucose as main ingredient.
(Sugar) yeasts, which also include bakery yeast and beer yeast, are characterised by their ability to utilise various carbohydrates (especially sugars). As ingredient of the breadcrumbs used for the meatballs and the yeast ensures that the product does not "collapse" - like in bread. This yeast, incidentally, has nothing to do with yeast extract.
Caramel is the term used for sugar which is melted by strong, dry heating. Depending on temperature, it turns golden yellow to deep brown and develops a typical roasting flavour. Caramel also rounds off the flavour of breadcrumbs used for the meatballs.
Since October 2010, we are using only non-iodised table salt in the production of our sausage and ham products. In this way, we meet the needs of numerous consumers, who in principle want to refrain from consumption of foods with iodised table salt or even have to do so due to intolerance. Refraining from use of iodised table salt is an additional important step for the further development of our recipes.
Maltodextrin is obtained from the polysaccharide starch. All green plants produce carbohydrates in form of glucose (dextrose) by photosynthesis - which in turn is stored as starch in different plant parts such as roots, tubers or seeds. The maltodextrin is obtained by "crushing" the large starch molecules. It also serves for rounding off the flavour of the breadcrumbs used for our meatballs.
In order to obtain modified starches, natural starch, for example from maize, wheat or potatoes, undergoes various chemical transformation processes - depending on the properties desired for food production.
Rapeseed oil is a vegetable oil extracted from the seeds of the rapeseed plant. Rapeseed oil is rich in unsaturated and polyunsaturated fatty acids - important components of a healthy and balanced diet. Our vegetarian meatballs and our vegetarian ham Spicker as well as the breadcrumbs for our meatballs contain only GMO-free rapeseed oil.
Smoking is a millennium-old process for preserving food. The smoking of sausage products also serves sensory purposes: taste, smell, texture and colour of the products are positively influenced. In addition, some of the substances produced during fuming have a preserving effect. According to the Food Labelling Ordinance, smoke must be indicated as ingredient. We smoke our Teewurst and liver sausages in a traditional way over beech wood.
The soya bean is a gluten-free type of pulse, which was already used as a cultivated plant in China a thousand years ago. It is characterised by its high content of protein and oil. The soya protein isolate obtained from the bean is a dried, flaky protein concentrate, with a protein content of about 90%. Used as an ingredient for food, soya protein isolate serves as emulsifier. The soya Rügenwalder Mühle uses for the vegetarian Meatballs, is a non-GMO soya within in sense of legal regulations (Regulation 1829/30), thus free from genetically modified organisms.
This vegetable protein concentrate is made from defatted soya flour and has a protein content of about 65 per cent. Soya protein also provides numerous vitamins and minerals. It serves as water and fat binding material. The soya Rügenwalder Mühle uses for the vegetarian meatballs, is a non-GMO soya within the sense of legal regulations (Regulation 1829/30), thus free from genetically modified organisms.
Starch is formed by photosynthesis in all chlorophyll-containing (chlorophyll = leaf green) plant parts and stored in seeds, tubers or roots as energy storage. As food ingredient, starch is used in a number of ways. It serves as binder, carrier and filler. Individual types of starch (e.g. potato or maize starch) are equally used in the household during cooking (in particular for binding of sauces etc.) as well as in the production of foodstuffs, often as modified starches. It is the most important thickening agent and is, for example, contained in ready meals of all kinds. Rügenwalder Mühle uses potato starch to give the Pomeranian poultry liver sausage its special mellowness.
Dextrose (simple sugar - monosaccharide) is produced by the so-called saccharification of starch. Rügenwalder Mühle is using dextrose in the production of almost all its sausage specialties - but in very small quantities (less than 0.5%). It helps to round off the taste - and serves as a nutrient for useful ripening cultures in raw sausage (Rügenwalder Teewurst and Mett (raw minced pork).
The term "whole egg" says that for a food the complete egg content - i.e. egg white and egg yolk - is used. Whole egg is won from cracked chicken eggs. We process whole egg in our meatballs (meaty and vegetarian). For the vegetarian ham Spicker and the vegetarian meatballs, Rügenwalder Mühle exclusively uses chicken eggs from free-range husbandry.
Since wheat contains a lot of gluten, this grain is so very well suitable for baking: gluten has an elastic property and is responsible for keeping the fermentation gas in the dough so that it can rise. After baking, it ensures that cakes or bread retain their shape. In the production of food, gluten is also used for other purposes because of its diverse properties: it emulsifies, gels, binds water, stabilises mixtures and is a good carrier for flavours.
Ground wheat is the basis for many baking and pasta products as well as an important basic ingredient for binding of sauces.
Starch is found in many grains as well as in tubers (e.g. potatoes). For production of food, starch is used as binder or for thickening. People who suffer from intolerance (celiac disease) must pay particular attention to gluten-free starch. The following applies: If only "starch" or "modified starch" is indicated on the list of ingredients, no gluten is contained.
If the starch contains gluten, it must be labelled with its exact name - for example "wheat starch" - in the list of ingredients. An exception is the specially indicated "gluten-free wheat starch", which is processed in such a way that it cannot cause any symptoms. We are currently using wheat starch for vegetarian meatballs only.
We are only using sugar (an ingredient, no additive) in very small quantities. Whilst for our Pomeranian liver sausage it serves for rounding off the flavour, it supports the ripening and development of flavour of our Rügenwalder Teewurst (fine and with green pepper). With regard to the amount of sugar used, it can be said that about 100 grams of sausage contain about 1 gram of sugar, i.e. a portion of sausage spread (about 40 g) contains about 0.4 grams of sugar. For comparison: 100 grams of whole milk chocolate contain 56 grams of sugar (equivalent to about 19 sugar cubes).
And the sugar in our Currywurst is not found in the sausage, but in the sauce: for the fruity tomato sauce, we use tomatoes / tomato concentrate, which in turn contain acid. Sugar is used to reduce the acid a bit and to round off the flavour of the sauce.
Anthocyanins are water-soluble vegetable dyes which give flowers and fruits an intense red, violet or blue colour. They occur in almost all highly developed plant species, particularly abundant in cherries, blue grapes, blueberries and red cabbage. Anthocyanins are considered as natural sun protection for plants - an antioxidant effect is also attributed to use in humans.
The word "aroma" comes from the Greek and originally means "spice". One of the first aromatising and preserving agent was probably smoke. Flavours give food a particular smell or taste. They can be added to compensate for loss of flavour during storage and preparation and ensure consistent taste. Natural flavourings are obtained from vegetable, animal or microbiological source materials. The natural flavourings we are using are, of course, vegetarian respectively vegan. We use these flavourings to give our veggie sausage the tasty meat flavour.
Carotene (from the Latin carota = carrot) are natural dyes which occur in many plants, especially in coloured fruits, roots and leaves. Carotenes are involved in photosynthesis and protect plants against infections or UV radiation. Beta-carotene, the best-known carotene, is mainly contained in yellow-orange vegetables (e.g. carrots, pumpkin), but also in spinach or broccoli.
Carrageenan is the collective name for a group of so-called long-chain carbohydrates (polysaccharides), which are obtained from the cells of different red algae species, such as agar agar or alginate. Carrageenan forms a gel, which is mainly used in sauces and dressings for binding. Due to its solidifying properties we are using carrageenan for our wafer thin ham as well as for our vegetarian ham Spicker to achieve a better cutting of fine slices.
Emulsifiers allow mixing of non-miscible liquids such as water and oil. We use only natural sunflower lecithin as emulsifier to avoid the unwanted settling of fat and jelly. We have deliberately decided to use sunflower lecithin because it is free from genetically modified organisms - what cannot be guaranteed for lecithin from genetically modified soya.
Lecithin is required for many functions of the human body. It provides essential fatty acids as well as the substances choline and inositol. These contribute to the utilisation of fats and cholesterol and are involved in brain and protein metabolism. Lecithin strengthens nerves, improves memory performance and fosters concentration; it also increases energy and productive capacity, protects heart, circulation and the liver.
Locust bean gum is a white or slightly beige, taste-neutral multi-sugar (polysaccharide). The fibre is particularly noted for being able to bind between 80 and 100 times of its own weight in water (thus it has a five times higher swelling capacity than starch). As a food additive, locust bean gum is used for sauces, soups, puddings and ice-cream (also for organic products). For dietary purposes, locust bean gum also serves as a baking aid in gluten-free bread.
Malt extract is obtained from grain. It serves colouring in many sectors of the food industry and provides a somewhat bitter taste, e.g. in bread and bakery industry. We use malt extract for the colouring of our vegan Burgers and vegan Mincemeat.
The thickening agent is formed from cellulose, the main component of plant cell walls. Methylcellulose is soluble in cold water and becomes viscous. In food production, methylcellulose is used as gelling and coating agent, and as emulsifier and stabiliser.
Lactic acid is a naturally occurring organic acid. Its properties as acidifier have been used by humans for centuries in lacto-fermented pickling: lactic acid lowers the degree of acidity of food and acts directly against some bacteria. In addition, lactic bacteria suppress other microorganisms. Rügenwalder Mühle uses the mild-acidic lactic acid due to its preserving properties and additional safety for the raw sausage product.
Smoke salt is produced during the smoking of coarse salt, mostly sea salt, for several days. Dishes spiced with smoked salt get a smoky, ham-like flavour. Well-known smoke varieties are hickory salt, Viking salt and Salish salt. Differences in flavour are produced depending on the type of salt and the type of wood used for smoking.
Potassium lactate is the potassium salt of lactic acid. Potassium lactate regulates the acid content of foods and increases their shelf life. It is used in jams and marmalades, but also in meat products or white bread. Potassium lactate is permitted for foodstuffs - including organic food - without any restriction in quantity.
Diphosphates and sodium acetates are required, for example, for production of scalded sausage (like our ham Spicker) or ham. They give the products a higher cut resistance and succulence. Sodium lactate is used for ground meat in order to preserve fresh taste and spreadability.
Stabilisers are also used in the production of cheese and bakery products.
This naturally occurring polysaccharide is obtained from sugar-containing substrates such as glucose or glucose syrup. Xanthan wells in aqueous solution and is therefore used as thickening, binding and gelling agent. Since xanthan does not contain gluten, it can be used in a gluten-free diet for better binding of gluten-free flours.
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