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Interested in our QFlavor Poultry leaflet?
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Applications: Ground meat products, like ground beef, pork, or lamb, to enhance, Emulsified sausages, like frankfurters, bologna types and mortadella, In stuffings or marinades of roasted Turkey, turkey, beef, pork, Soups, stews, and sauces, like a base for roux or as a sautéing fat, Charcuterie products, like pâtés and terrines, Seasonings and condiments, like flavored butters, compound butters Function: Flavor Origin: Chicken and/or Turkey Benefits: Flavor-enhancing properties, Texture improvement, Excellent cooking properties, Convenient, Natural and minimally processing Poultry fat provides several distinct characteristics that make it a popular ingredient in the culinary world. Its rich flavor lends a savory and aromatic profile to dishes, adding depth and richness to the overall taste. It can for example be used in gravies, soups and sauces.
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Evidence:
Poultry fat can be used by bringing depth in gravies. This brings out a pleasant round flavour and improves a creamy texture. In our SPARC* facilities trials were performed on making a gravy using our flavourant proteins such as QBind FPP C and GP83B. This combination allows you to use natural clean label ingredients for good taste profiles in savoury products.
Characteristics:
- Rich beef flavour
- Fatty
- Umami
- Creamy
- 100% natural
Facts & figures:
QFlavor Poultry fat available in Chicken and Turkey material is sourced from 100% natural and sustainable poultry material with minimal processing. With pleasant rich and fatty umami taste it provides depth to meat and savoury products such as meatballs, soups and sauces. It`s creamy appearance and form makes it easy to use and melt into the product.