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, Fresh meat, Cooked whole muscle ham, Sandwich ham, pizza topping, Dried and fermented sausages, 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, Emulsion stabilizer (meat matrix - protein, fat, moisture), Cooking / frying yield, Sliceability / Slicing yield, Brine viscosity increase, Drying time reduction, Meat, Fat, Cost reduction
Gel 5 is a porcine collagen with great functionallity and a high level of protein. Gel 5 is very pure and neutral in application, allowing a broad application range. Gel 5 has excellent water binding (1:20) and emulsifying (1:10:10) capacities. Together with the small particle size of 100 mesh, Gel 5 makes it ideal to be used in brines for injection and tumbling, resulting in a nice dispersion in your meat product. Gel 5 is a cold functional protein with heat reversible capacity, meaning it will swell and firm in cold conditionsand won't lose its functionality after a heat treatment.
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Because of the neutral taste and the high functionality of Gel 5, it finds good useability in cold sliced deli meats, minced meat products and dry sausages for sliceability improvement. As Gel 5 is very well dispersable and cold setting, it is ideal for the usage in brines for injection and tumbling. Gel 5 gives viscosity to the brine together with a high protein content. Another aspect of the usage of Gel 5 is the application in emulsified products. Gel 5 gives very stable and strong emulsion, improving the spreadability and overall stability of e.g. liver pate's.
- Increases viscosity in water based solutions
- Neutral taste and functional properties
- High level of protein
- Suitable for injection or tumbling purposes
- Cold gelling and heat reversible
- Improves sliceability
- 100% Pork origin
- Clean label
- Fat reduction
- Meat replacement
- Cooking yield improvement
- Slicing yield improvement
- Texture/bite improvement
- Syneresis reduction
- Spreadability/texture improvement
- Drying time reduction
- Cost price reduction
- Brine viscosity improvement
- Injectable solutions
Interested in our QBind Pork Gel5P leaflet?