Heat set binding

For efficient production of meat products, you can use functional proteins to improve the water binding or emulsifying properties of your meat as well as to improve the texture and bite. Sonac provides natural, functional proteins which are also available under Halal certification. 

  • NEW: QBind Pork OP80
    QBind Pork OP80 is a high functional porcine protein, with excellent emulsifying properties, and a strong gel forming capacity after heating and cooling. QBind Pork OP80 is low on hydroxyproline, similar to the content of meat.
  • Functional Poultry Protein
    Functional Poultry Protein is a chicken protein that enables users to boost quality and productivity and to lower cost price. Functional Poultry Protein has strong emulsifying properties and contains a high level of protein and a low content of fat. The protein is well dispersible and forms a strong gel after heating and cooling.
  • Gel 5
    Gel 5 is derived from porcine origin collagen, as such derived from animals which have been declared fit for human consumption by ante- and post mortem inspection. Gel 5 is a functional protein with a high level of protein and a very low content of fat. 
  • BP85
    BP85 is derived from porcine origin collagen, as such derived from animals which have been declared fit for human consumption by ante- and post mortem inspection. BP85 is a functional protein with a high level of protein and a low content of fat.
  • GP83P
    The raw material for GP83P is derived from fat greaves, obtained during the fat melting process of pork lard. GP83P is a functional protein with a high level of protein and a significant content of fat. The origin and the processing of the raw material gives the product a natural brown color and unique taste properties. 
  • SP95B
    SP95B is derived from beef origin collagen, as such derived from animals which have been declared fir for human consumption by ante- and post mortem inspection. SP95B is a functional protein with a high level of protein and a low content of fat. 
  • Plasma Protein (PP70)
    Plasma proteins are the perfect heat setting proteins to be used in cooked meat products. Plasma does not have any functionality when it is unheated, but the moment when it is heated, plasma proteins set and firm into a stable mass. This is a non reversible process, meaning that after cooking and cooling down, the plasma keeps its firmness. Therfore, plasma is the ideal product to use in cooked hams, sausages and canned meat products where waterbinding and firmness of texture are important.