We have found 22 products matching your search criteria

QBoost Pork Hydro-P

Application: Injected and reformed ham

Function: Boost

Origin: Pork

Benefit: Protein enrichment

QBoost Pork BB90 - Bone Broth

Application: Injected and reformed ham, Savory, Ready meals

Function: Boost

Origin: Pork

Benefit: Taste improvement

QColor Pork Frozen Blood P

Application: Blood sausage, Emulsified products, Ground meat products, Liver products

Function: Color

Origin: Pork

QColor Pork Hemoglobin 92P

Application: Blood sausage, Coloring of meat products, Liver products, Emulsified products

Function: Color

Origin: Pork

Benefit: Iron fortification

QBind Pork BP85P

Application: Dried and fermented sausage, Ground meat products, Fresh meat injection, Emulsified products, Injected and reformed ham

Function: Bind

Origin: Pork

Benefit: Taste improvement, Economic protein, Juiciness improvement

QBind Pork PP70P

Application: Injected and reformed ham, Emulsified products, Ground meat products

Function: Bind

Origin: Pork

Benefit: Heat stable, Behaves the same as meat, Collagen and/or calcium free

QBind Pork Frozen Plasma

Application: Injected and reformed ham, Emulsified products, Ground meat products

Function: Bind

Origin: Pork

Benefit: Unflavored / Neutral taste, Heat stable, Behaves the same as meat, Collagen and/or calcium free

QBind Pork Gel5P

Application: Dried and fermented sausage, Ground meat products, Fresh meat injection, Emulsified products, Injected and reformed ham

Function: Bind

Origin: Pork

Benefit: Unflavored / Neutral taste, Reduces syneresis/purge, Slicebility improvement, Juiciness improvement, Injectable

QBind Pork GP83P - 80 mesh

Application: Ground meat products, Dried and fermented sausage, Liver products, Emulsified products, Injected and reformed ham

Function: Bind

Origin: Pork

Benefit: Texture improvement, Economic protein, Low in collagen, Taste improvement, Yield improvement

QBind Pork GP83P - 18 mesh

Application: Ground meat products, Dried and fermented sausage, Liver products, Emulsified products

Function: Bind

Origin: Pork

Benefit: Texture improvement, Economic protein, Low in collagen, Taste improvement, Yield improvement