Applications: Cured, smoked and cooked bacon, Restructured meat - Fresh, cured or cooked restructured meat and fat, Fish ball, surimi, restructured fish Function: Connect Origin: Pork Benefits: Clean label, Sliceability / Slicing yield, Cost reduction
Plasma powder FG+, the all-in-one powder. Plasma powder FG+ contains an increased Fibrinogen concentration, as well as thrombin. It is a so called all-in-one powder for dry application. Plasma powder 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. Plasma powder 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.
Contact one of our experts in your region
Let's connect for tailor made advice, an offer or a sample and discuss how our functional protein can optimise your product.
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
- 100% natural
- Allergen free, natural bonding
- Perfect for portion control
- Reduced slicing losses
- Reduced cooking loss
- Clean label
- Slicing yield improvement
- Cost price reduction
- No heat needed to stop reaction
Interested in our QConnect Pork leaflet?