Fibrimex^® consists of two components:

• Fibrinogen i.e. fibrinogen enriched plasma, and
• Thrombin, an enzyme which initiates the gelling and the subsequent binding process of meat or fish pieces.

Fibrimex^® powder contains an increased fibrinogen concentration, and the enzyme Trombin. It is a so called all-in-one powder.

Plasmapowder FG is only consisting a high concentration of Fibrinogen. There is no Thrombin present in this product, however the binding process of meat pieces is induced by natural present Thrombin.

 

Porcine or bovine

Sonac produces Fibrimex^® from porcine or bovine plasma. The patented production processes are physical processes at which no ingredients or additives are used. The bovine and porcine products can be used for the binding of meat pieces of all species. Fibrimex^® frozen, Plasmapowder FG and Fibrimex^® powder are odourless and tasteless. So, they do not effect the taste of meat products. Due to outstanding bacteriological characteristics, their use does not influence the shelf life of formed products.