QBind Pork OP80

QBind Pork OP80 is ideal for phosphate replacement, with excellent emulsifying properties, and a strong gel forming capacity after heating and cooling.

  • 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 salami (salami cotti, sucuk), 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, Low collagen, Meat, Phosphate, Cost reduction

    QBind Pork OP80 is low on hydroxyproline, similar to the content of meat. QBind Pork OP80 is the preferred solution for the meat industry to improve overall product quality and to improve yield of meat products. In particular cooked sausages.

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  • Evidence:

    QBind Pork OP80 - Evidence

    QBind Pork OP80 results in very stable product characteristics. It is able to buffer variable qualities of raw materials, eliminating the risk of jelly and fat separation as result of Fluctiation in raw material quality. It therefore ensures constant quality of the cooked sausage even better than other proteins on the market. This is particular visible when varying QBind Pork OP80 concentrations compared to competitor Y.

    Characteristics:

    • Clean label
    • Salt reduction with taste enhancing proteins
    • Phosphate replacement
    • Meat replacement
    • Cooking yield improvement
    • Slicing yield improvement
    • Texture/bite improvement
    • Syneresis reduction
    • Shrinkage reduction
    • Cost price reduction
    • Soy replacement
    • Low collagen
    • In cooked fine emulsions

    Facts & figures:

    QBind Pork OP80 - Facts and figures

    QBind Pork OP80 is perfectly suitable for cooked sausages to improve product quality and yield.

    Due to the strong gel forming capacity and good emulsifying properties of QBind Pork OP80, it provides excellent water binding of the meat matrix in cooked sausages. This results in a firmer texture and has a positive effect on the slice ability of the product. (Left figure)

    QBind Pork OP80 provides stabilization of the water/protein/fat matrix. It reduces the risk that jelly and fat separation occur during cooking and therefore leads to less dripping/cooking loss and a higher yield. (Figure middle left)

    A sausage with QBind Pork OP80 has a high quality in terms of texture. Competitor Y texture remains stable from 1%. QBind Pork OP80 texture increase further at 1.5%. (Figure middle right)

    QBind Pork OP80 compensated the drip loss more compared to the competitors.The drip loss improvement of QBind Pork OP80 is already visible at lower concentration compare to competitor Y. 0.5% QBind Pork OP80 addition gives already a significant reduction in drip loss. (Right figure)

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