What is hydrolyzed pork collagen and how can you use it in savory or soup products?

If you’re a producer of soups, soup products, or savory sauces, hydrolyzed pork collagen is an all-natural ingredient that you should become familiar with as it can easily improve your end product in a cost-effective way.

As savory and soup products are becoming more popular, an industrially efficient process to produce savory broths is highly sought after. Broth is traditionally cooked by simmering bones in water for hours, until the proteins and fats are absorbed into the broth, which is time-consuming.

Hydrolyzed pork collagen protein enhances your products’ aroma and adds umami flavor—both of which will enhance the appeal of your products to consumers. It is also a label-friendly ingredient, as you can declare it as a broth, stock, or bouillon.

What is hydrolyzed pork collagen?

Hydrolyzed pork collagen protein is a protein extracted from pork bones or pork skin. The collagen is broken down into shorter peptides, then dried and sold as a powder. At Sonac, our hydrolyzed pork collagen is made from pork bones, giving it a meaty flavor, and it is called QBoost Pork Hydro-P Premium.

How and why to use QBoost Pork Hydro-P Premium in savory or soup products

It’s fairly simple to include Hydro-P Premium in a soup, soup product like a broth or stock, or a savory sauce. During production, we break the collagen into shorter peptides (e.g., hydrolyzing it) , which makes the protein powder completely soluble.

There are a few reasons why you should consider adding Hydro-P Premium to these types of products. First, it adds flavor. Hydro-P Premium imparts a light meaty taste, which boosts the umami flavor of the savory or soup product. In many markets, umami is highly-desirable. It doesn’t just add savory pork bone flavor, but also adds mouthfeel in a soup broth.

Second, using Hydro-P Premium can help you clear up your ingredient list. Hydro-P Premium is a natural, E-number-free substitute for ingredients like “natural aroma” and “carrageenan.” When you add Hydro-P Premium to a pork product, it can be labeled as either collagen or bouillon in the ingredient list.

Another reason to use Hydro-P Premium is to boost protein content of your end product—as it is very high in protein at 90% protein content. This can be quite appealing to health-conscious consumers.

Add Hydro-P Premium to your savory or soup products

If you’d like to try this hydrolyzed pork collagen protein in your product, you can request a sample from one of our product specialists here.

You can learn more about QBoost Pork Hydro-P Premium by downloading our whitepaper "The benefits of hydrolyzed collagen for pork meat" here.