QBind Pork BP85P

BP85 -derived from porcine bones- is ideal for blends to bring extra cold setting functionality in products like pastries, sausages and canned meat.

Download leaflet

Interested in our QBind Pork BP85P leaflet?

  • Applications: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), Meat balls, hamburgers, fresh sausages, Cooked whole muscle ham, Sandwich ham, pizza topping, Cooked salami (salami cotti, sucuk), Cured, smoked and cooked bacon, Liver sausage, liver pate, Nuggets, schnitzel, cordon blue
    Function:Bind
    Origin:Pork
    Benefits:Clean label, Texture/bite, Spreadability, Syneresis reduction, Sliceability / Slicing yield, Brine viscosity increase, Drying time reduction, Meat, Fat, Cost reduction

    QBind Pork BP85 is a high-functional collagen protein derived from porcine bones. Because it is obtained during the bone cooking process, it has a distinctive smell and taste that are useful in cooked and emulsified products which require that meaty bite and flavor. QBind Pork BP85 is a collagen with a water-binding ratio of 1:15. This collagen also has good emulsifying capacities that are well suited to applications in spreadable meat products. In addition, it sets when cold, although this is reversible when heat is applied. It can be used for injection purpose to improve functionality and the viscosity of brine in injected meat products but in this application it’s best suited in more spiced products. QBind Pork BP85 is 100% porcine and very suitable if cost price is an important facet. This protein is available in powder or liquid form.

    • Contact one of our experts in your region

      Let's connect for tailor made advice, an offer or a sample and discuss how our functional protein can optimise your product.

  • Application:

    Common applications for making perfect use of QBind Pork BP85's functional properties include emulsified products such as liver pastries/sausages, canned meat products and cooked sausages. In blends, QBind Pork BP85 is very helpful in bringing that extra cold setting functionality at a relative low cost and with the advantage of its natural animal source.

    During production, QBind Pork BP85 is easily added in dry form together with your other spices or other ingredients. It can also easily be dissolved thanks to its small particle size.

    Benefits:

    • Increases brine viscosity
    • 85% protein content
    • Cold-setting, heat-reversible collagen
    • 100% porcine origin
    • Perfect use in emulsified and canned meat products
    • Perfect ingredient for blends
    • Small particle size, good solubility

    Characteristics:

    • Clean label
    • Meat replacement
    • Cooking yield improvement
    • Slicing yield improvement
    • Texture/bite improvement
    • Syneresis reduction
    • Spreadability/texture improvement
    • Taste enhancement
    • Cost price reduction
    • Injectable solutions
    • Soy replacement
    • Download leaflet

      Interested in our QBind Pork BP85P leaflet?

Related solutions