QBind Beef GP83B

GP83B greaves Protein from beef tallow offer a unique taste profile next to its binding properties in spreadable products. Available in 18-mesh and 80-mesh.

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  • Applications: Meat balls, hamburgers, fresh sausages, Dried and fermented sausages, Cooked salami (salami cotti, sucuk), Minced meat doner kebab, Nuggets, schnitzel, cordon blue, Soups, sauces, broths, Cooked sausages - eaten hot (hot dog, viena, frankfurter, breakfast sausage, grill type), Cooked sausages - cold cuts (lyoner, Pariser, Bologna, Mortadella type), Canned meats (luncheon meats, corned beef, meat spreads)
    Function: Bind
    Origin: Beef
    Benefits: Clean label, Texture/bite, Taste enhancement, Spreadability, Shrinkage reduction, Cooking / frying yield, Drying time reduction, Low collagen, Meat, MDM, Soy, Cost reduction

    The raw material for QBind Beef GP83B is derived from fat greaves, obtained during the fat melting process of beef tallow. Beef GP83B is a functional protein with a high level of protein and a significant content of fat. The origin and the processing of the raw material gives the product a natural brown colour and unique taste properties. Beef GP83B is a functional animal protein with a gel forming capacity of maximum 1:6. The high content of fat, unique compared to offer functional protein sources, gives the protein spreadable properties.

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  • Application:

    Because of the specific taste and functional properties, Beef GP83B is preferably used in liver pastries, dry/fermented sausages, cooked sausages as well as in minced meat products and canned products. Beef GP83B can not be used for injection or tumbling purposes. Beef GP83B has emulsifying properties.


    • Unique meat like taste properties
    • Nice combination of fat and protein content
    • Low-medium functionality; ideal for spreadable products
    • Good replace of vegetable variants in terms of functionality,cost price and taste
    • 100% allergen free


    • Clean label
    • Salt reduction with taste enhancing proteins
    • Meat replacement
    • Cooking yield improvement
    • Slicing yield improvement
    • Texture/bite improvement
    • Syneresis reduction
    • Shrinkage reduction
    • Spreadability/texture improvement
    • Drying time reduction
    • Taste enhancement
    • Cost price reduction
    • Soy replacement
    • Low collagen
    • Hydrated 1:4 same protein level as meat
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