proteïn has a wide range of food ingredients.
All these products are:
Natural (origin and process).
Ingredients (they are not additives; therefore they do not need an E-number).
Derive from traceable food-grade raw materials.
Free of GMO (genetically modified organisms) and allergens.
Free of preservatives, MSG (Monosodium glutamate) or other additives.
Free of lactose, gluten or other sugars and carbohydrates.
2.- FPB (FUNCTIONAL PORK BROTH)
Description
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| Hydrolysed broth in powder form, obtained from pork bones with meat. |
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Properties
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- Broth flavour and taste.
- Meat origin protein content min. 90 %.
- Important reduction of cooking losses.
- Improves the texture.
Applications |
In meat products, especially cooked ham and sausages, in soups and ready meals so as to: |
- Substitute phosphates, gums or jellyfiers.
- Give a natural cooked meat flavour and taste.
- Increase the meat origin protein content.
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1.- COLPROPUR
| Description |
| Soluble collagen protein (hydrolysed collagen) in powder. |
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| Properties |
- Pure (from a single animal species) raw material.
- High protein content (>90%).
- Very neutral taste.
- Total and quick solubility in water or brines.
- Low foaming capacity.
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| Applications |
| In foods, especially in injected and cooked meat products (cooked hams and shoulders), with the objective of: |
3.- GELAHIDROL
| Description |
Soluble protein in powder (collagen or gelatine hydrolysate) with a great flocculant and clarifying power. |
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| Properties |
- High flocculant and clarifying capacity.
- Total and quick dispersability in water, wines and juices.
Applications |
- To clarify wines and juices.
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- Increasing their protein content and to improve their texture.
- Lengthening their conservation period by decreasing their water activity.
- Enhancing their protein content.
In low sodium foodstuffs in substitution of salt.
