QBoost Pork Hydro-P Premium

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

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  • 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.)

    Evidence:

    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 I4,56146,70,4012,9133,8
    Form II5,16146,70,4913,9132,8
    Form III5,09146,70,6117,6129,1
    131,914,8%*
    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 I4,72144,90,247,4137,5
    Form II5,36144,90,277,3137,6
    Form III5,22144,90,246,7138,2
    137,87,1%*

    * Study performed in collaboration with Deutsches Institut für Lebensmitteltechnik

    Benefits:

    • 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)

    Characteristics:

    • Clean label
    • Salt reduction with taste enhancing proteins
    • Cooking yield improvement
    • Texture/bite improvement
    • Taste enhancement
    • Protein enrichment
    • Cost price reduction
    • Injectable solutions
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