Variety of sugars are added to meat products like sucrose, dextrose, corn syrup solids, maple syrup, honey etc. They are added for flavoring and also has some preservative action. Most sugars except sorbitol enhance the browning of meat products during cooking and may not be advantageous. Some of sugars also provide reducing conditions in the sausage products and thereby improve the shelf life. D extrose is essential in fermented sausages as a substrate for growth of fermenting bacteria.
P roduces similar tangy flavor as natural fermentation.
It is used at 0.5 percent level except in genoa salami where it is permitted at 1 percent level. 7.Milk powder Non fat dried skim milk powder is used in a number of sausages. Normally calcium reduced form of skim milk powder is used as calcium is said to interfere with protein solubility. They are principally starch and their function varies with the source. Generally added to lower quality products for economical reasons.