Applications: Restructured meat - Fresh, cured or cooked restructured meat and fat, Fish ball, surimi, restructured fish Function: Connect Origin: Beef Benefits: Clean label, Sliceability / Slicing yield, Cost reduction
Plasma powder FG, heat stable protein. Plasmapowder FG is plasma powder with a high concentration of Fibrinogen. There is no Thrombin present in this product, the binding process of meat pieces is induced by Thrombin naturally present in meat. As a result, there is more time to process the meat. Plasmapowder FG is a natural product for the cold set binding of fresh meat (products). Sonac produces plasma powder FG from porcine or bovine raw materials. The production processes are physical processes at which no ingredients or additives are used. Plasmapowder FG is odourless and tasteless. So, it does not affect the taste of meat products. Due to outstanding bacteriological characteristics, their use does not influence the shelf life of formed products.
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Fresh meat, fish and also fat, which is a unique characteristic, can be bonded with Plasma powder FG. No heating of raw materials is necessary, so an optimal maintenance of the meat structure and tenderness is achieved in bound products. It allows the production of high added value products and the upgrading of raw materials while optimal portion control can be achieved. It therewith offers many possibilities for new, innovative product variations. Plasmapowder FG facilitates the binding of fresh meat on smaller, or semi-automated scale.
- Fresh meat binding
- Binds any kind of meat (beef, pork, poultry, fish etc.)
- 100% natural
- Allergen free, natural bonding
- Perfect for portion control
- Perfect yield improvement of high end meat cuts
- Binds both fat and meat
- Clean label
- Slicing yield improvement
- Cost price reduction
- No heat needed to stop reaction
- No thrombin
Interested in our QConnect Beef leaflet?