Functional poultry protein—and especially Sonac’s QBind Chicken FPP C and QBind Turkey FPP T — bring a combination of meaty, savory flavor and exceptional functionality. That’s because both products are made up of 40% protein and 40% collagen. This amount of collagen makes all the difference in the world. In this blog you can read why:
Collagen in a poultry end product
Collagen’s biggest pro is that it offers great functionality to your meat product. It binds and retains water, which is one way you maintain a juicier end product. And also, the cooking loss is less so overall yield is higher. Collagen also provides structure, almost instantly improving a chicken product or turkey product. QBind Chicken FPP C and QBind Turkey FPP T bind the meat matrix together and that’s what provides structure, and upgrades the poultry product texture from one that’s soft and you can break with your tongue to a texture that’s meaty and requires actual chewing. In this article you can read what elements in the poultry protein can enhance the taste of your chicken or turkey end product.[--productleaflet--]
Protein in poultry protein
The meat proteins in QBind Chicken FPP C and QBind Turkey FPP T, however, bring flavor. In the process of making our functional poultry proteins, it’s the reaction between the proteins and sugars—called a maillard reaction, that creates deep flavor. The meat proteins also contribute to the shape and mouthfeel of a chicken product or turkey product.
Collagen and protein: a perfect pair
The combination of equal parts collagen and protein (40% of each) is what makes QBind Chicken FPP C and QBind Turkey FPP T superior in their functionality in a poultry meat product, as well as unrivaled in their flavor contribution. In this blog you can find specific test results on the effect of chicken and turkey proteins on taste and texture of end products.[--casestudy--]
Download the whitepaper for more information or test a sample
You can request a sample and test these proteins by filling out a request here and a product specialist from Sonac will arrange for a sample to be sent. Do you want to test our QBind FPP C or FPP T protein yourself? You can now book a tailor-made session at our SPARC* testing facility.
Or, download Sonac’s whitepaper titled ‘The advantages of the use of functional poultry proteins’ here. Our whitepaper outlines the benefits of our poultry proteins (FPP C and FPP T); the best product applications for these proteins and why Sonac is the company you want to partner with.