ECA Question

processhead

Tex_77
I sure don’t know the answer.
135F is the temperature I have heard thrown around for as long as we have been using ECA. It is possible the actual release temperature could be something lower than a supplier’s conservative recommended temperature to make sure processors, probably mostly the DIYers, get the product hot enough to release if their thermometers are inaccurate and reading high.

I think we see sort of a similar thing with conservative recommended lethality temperatures for different products. Kind of the whole better safe than sorry thing.

Another inconsistency I have seen with ECA between different suppliers is the recommended amount of ECA to use per lb of meat.

Departing Contestant

Coating Melt Point: …143° to 150° F (62° to 66° C)

Jonathon

Tex_77 Well this is an interesting thing. I will do some gathering as we will make this a topic on this week’s podcast! And update this as well, good question/thread! I believe that some of the confusion though is that we often say about 130° for 1 hour, technically it starts working around 135 from most of the sources I find and needs to be above 145 for at least 45 minutes. Now, if it is above 130 for an hour it will certainly be above 145 for 45…unless in the case of sous vide cooking?

glen

Jonathon I’ve done SV summer sausage set at 150F for 2-1/2 hr with ECA and it worked fine

Jonathon

Tex_77 I’ve reached out to our vendor for some documentation on melting point but Departing Contestant has supplied some interesting info. Thanks glen Important for me to remember that regardless of 140 whatever being the melting point, over 130 for 60 has always worked well for us!

Departing Contestant

Jonathon said in ECA Question:

“supplied some interesting info” that should giver me a 100 post credit!!

Dave in AZ

Jonathon Tex_77
I don’t think there IS a single exact correct number here.

When I was sourcing Encapsulated Lactic Acid, trying to get samples, the primary supplier I found for both that AND ECA was BalChem Inc. I talked to their Encapsulated food additives product rep. They sent me a product info book to pick which samples I wanted. Smallest purchase was 100kg. There were 20 or so variations of ECA with varying coat thickness and melt points. They produce numerouse variations for industry to get exactly what they want for various products and production methods. Depending on where Walton’s (or other vendors) sources its ECA, I am sure there is an actual range of melt points and times that could be correct. I expect it would be very difficult to find the exact actual numbers, unless someone can find the actual BalChem product # being used, or same if there is another manufacturer.

calldoctoday

Tex_77 I have seen a few different numbers too, but always just tried to keep it below 130°. until I was ready to rock & roll & that has performed very well with no problems.

Austin

Tex_77
Different vendors may have different specs and melting points. It does depend on what exact product is being used; like Dave in AZ said, there are a lot of variations out there.

For the exact product we use, it starts melting at 135 F. It is also a combo between heat and moisture. That is why you should not hold the product overnight because moisture will also dissolve the coating.

Over 135 F for one hour should be enough to melt it fully, or if you are cooking up to 160 to 165, then it will fully melt by the time you get to that level of heat, and it will not be a problem.

Jonathon

Austin But I wanted to be the one to point this out, you have robbed me of joy!

Austin

Jonathon Gotta be quicker on the trigger! Lol!

processhead

Austin said in ECA Question:

Jonathon Gotta be quicker on the trigger! Lol!

That is the difference between just meeting customer expectations and greatly exceeding customer expectations!

Tex_77

Austin sometimes you have to give Jonathon a “W” so he feels better about himself.

Jonathon

Tex_77 I suspect he does this more often than he would admit!

Dave in AZ

Austin Jonathon great info, and a good laugh to start my day!