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Interested in our QBind Pork GP90 leaflet?
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Applications: Cooked sausages - eaten hot (hot dog, viena, frankfurter, breakfast sausage, grill type), Cooked sausages - cold cuts (lyoner, Pariser, Bologna, Mortadella type), Meat balls, hamburgers, fresh sausages, Cured, smoked and cooked bacon Function: Bind Origin: Pork Benefits: Clean label, Texture/bite, Taste enhancement, Cost reduction, Syneresis reduction, Sliceability improvement, Meat replacement QBind Pork GP90 is a natural pork protein that can be applied to meat products as an all-round functional ingredient. It is produced from fresh porcine fat tissue and contains a high level of protein and very little fat. It has good emulsifying properties, a neutral pork taste and is an authentic, 100% natural pork protein, making it a label-friendly ingredient in all kinds of meat products.
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Let's connect for tailor made advice, an offer or a sample and discuss how our functional protein can optimise your product.
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Application:
QBind Pork GP90 gives you the opportunity to bring functionality and meaty texture and taste in especially fresh sausages, hamburgers, reformed hams and bacons, cooked sausages, canned meats and salamis. Applying the protein in the meat matrix improves moisture retention, texture and mouthfeel of the product. Additionally, using GP90 can improve the spreadability and taste of pates and liver sausages.
Benefits:
- Authentic pork protein
- Neutral color, taste and smell
- High protein, low fat
- Allergen-free, label-friendly
- Excellent emulsifying (1:10:10) and water-binding capacity (1:15)
Characteristics:
- Taste enhancing proteins
- Meat replacement
- Cooking / frying yield improvement
- Bite and sliceability improvement
- Texture/bite improvement
- Syneresis reduction
- Cost price reduction