QBoost Pork Hydro-P Premium

Texture and slicebility improvement of injected and reformed ham, combined with a 90% protein boost.

  • 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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  • Application:

    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
    • Download leaflet

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