Applications: Cooked whole muscle ham, Sandwich ham, pizza topping, Cured, smoked and cooked bacon, Soups, sauces, broths, Nutritionally enriched products (drinks, bars, capsules) Function: Boost Origin: Pork Benefits: Clean label, Texture/bite, Taste enhancement, Cooking / frying yield, Sliceability / Slicing yield, Protein enrichment, Carrageenan, Cost reduction
With a protein content of 90%, adding Hydro-P Premium to your meat products will significantly increase their the protein content. It will also optimize the water/protein fat ratio. Thanks to its neutral organoleptic properties, you can add up to 2% to the final meat product.
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Hydro-P Premium is fully soluble, making it a perfect protein source, especially for:
- Tumbled products (whole muscle meat, ham, shoulder, etc.)
- Injected products (fresh meat, bacon, ham, shoulder, etc.)
Although Hydro-P Premium does not gel when cooked with water at any ratio, the protein does increase the cooking yield of meat products. If you apply it in a meat matrix, Hydro-P Premium will contribute to a significant increase of water retention levels and yield, compared to the reference product without added protein. Below, we have summed up the results of a trial with injected cooked ham (injection level 45%). The reference ham in this trial did not contain any added protein; the test ham was treated with 0,8% Hydro-P premium protein enrichment on the final product.
Hydro-P Premium reduces the cooking loss by half and significantly increases yield in trial
Cooked ham, 45%, reference Weight for cooking (without form) Fresh [kg] After injection [%] Cooking loss [kg] [%] Total yield [%] Averange cooking loss [%] Form I 4,56 146,7 0,40 12,9 133,8 Form II 5,16 146,7 0,49 13,9 132,8 Form III 5,09 146,7 0,61 17,6 129,1 131,9 14,8%* Cooked ham, 45% extended, Hydro-P Premium Weight for cooking (without form) Fresh [kg] After injection [%] Cooking loss [kg] [%] Total yield [%] Averange cooking loss [%] Form I 4,72 144,9 0,24 7,4 137,5 Form II 5,36 144,9 0,27 7,3 137,6 Form III 5,22 144,9 0,24 6,7 138,2 137,8 7,1%*
* Study performed in collaboration with Deutsches Institut für Lebensmitteltechnik
- 100% natural
- Contributes to a clean label
- Allergen free
- Increase the protein content
- Optimize the water/protein fat ratio
- Cooking yield improvement
- Slicing yield improvement (stronger slices)
- Clean label
- Salt reduction with taste enhancing proteins
- Cooking yield improvement
- Texture/bite improvement
- Taste enhancement
- Protein enrichment
- Cost price reduction
- Injectable solutions
Interested in our QBoost Pork Hydro P leaflet?