The allergen-free protein is an excellent emulsifier as it stabilizes the water/fat/protein matrix in cuttered & ground meat products. By consequence it prevents fat and water separation before, during & after cooking. In preparation of warm emulsions (like pâté, liver sausage) one part of globin stabilizes 20 parts of hot water & 20 parts of hot fat. For emulsified products where we use cold raw materials, 1 part of globin easily binds 7 parts of fat and ice.

Plasma proteins have an enormous waterbinding capacity. At temperatures above 65°C, the albumin proteins form a 3-dimensional network which becomes a strong and heatstable gel. This gelforming property as well as the high solubility in brines makes the protein enriching product well suitable for injection in cooked hams. Plasma is also used in cuttered and ground meat products where a strong "meat bite" is needed, especially when the meat product is eaten warm like Frankfurters.

Plasma is available as:

• powder
• liquid
• frozen

The stabilized red cells are used as a natural colour. This protein is perfect to improve the colour of meat products and to increase the meat perception. After cooking hams, a nice homogeneous meat colour will be reached, even when working with PSE meat.

With our IRED you will reach an instant meat colour.

We have several high functional pork collagen protein as well as high functional bovine collagen protein. Our newest product is a high functional poultry collagen protein.

These allergen-free proteins have a great water and fat binding capacity (it can bind till 20 parts water) which contributes to the global texture of the meat product. Thanks to its neutral taste and its functional properties.

These collagen products can be used for cuttered and ground products and a product for injected meat products.

• pork collagen
• bovine collagen
• poultry collagen

The allergen-free protein is an excellent emulsifier as it stabilizes the water/fat/protein matrix in cuttered & ground meat products. By consequence it prevents fat and water separation before, during & after cooking. In preparation of warm emulsions (like pâté, liver sausage) one part of globin stabilizes 20 parts of hot water & 20 parts of hot fat. For emulsified products where we use cold raw materials, 1 part of globin easily binds 7 parts of fat and ice.

Plasma proteins have an enormous waterbinding capacity. At temperatures above 65°C, the albumin proteins form a 3-dimensional network which becomes a strong and heatstable gel. This gelforming property as well as the high solubility in brines makes the protein enriching product well suitable for injection in cooked hams. Plasma is also used in cuttered and ground meat products where a strong "meat bite" is needed, especially when the meat product is eaten warm like Frankfurters.

Plasma is available as:

• powder
• liquid
• frozen

The stabilized red cells are used as a natural colour. This protein is perfect to improve the colour of meat products and to increase the meat perception. After cooking hams, a nice homogeneous meat colour will be reached, even when working with PSE meat.

With our IRED you will reach an instant meat colour.