ECA Question
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Jonathon said in ECA Question:
“supplied some interesting info” that should giver me a 100 post credit!!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert
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.
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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.
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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.
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Austin But I wanted to be the one to point this out, you have robbed me of joy!
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Jonathon Gotta be quicker on the trigger! Lol!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Austin on last edited by
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!
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Tex_77 I suspect he does this more often than he would admit!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to Austin on last edited by