QBind: more enjoyment for consumers, better results for you

Getting that perfect texture, bite and sliceability, while also achieving maximum yield is a serious challange in many meat production processes. Our QBind category offers an assortment of ingredients with excellent water-binding and emulsifying properties that will exceed your expectations - and those of you customers.

QBind benefits

✓  Improved texture, bite and sliceability
✓  More efficient production, higher yield
✓  Comprehensive ingredient range for many different applications and processes
✓  Beef, pork or chicken origin
✓  Also available under Halal certification

ProductKey benefits
Pork OP80Stronger texture and bite in hot and cold conditions
Better slice ability
Reduction of drip loss and cooking loss
Buffering raw material quality.
Pork Gel5PTexture improvement
Better spread ability
Neutral taste and functional proteins
Pork GP83PTexture improvement
Better spread ability
Proteins spreadable properties.
Pork PP70PHigh solubility
Excellent gelling at heating
Reduces fat and jelly separation
Important for stabilization.
Pork PlasmaHigh solubility
Excellent gelling at heating
Reduces fat and jelly separation
Important for stabilization.
Pork BP85PYield Improvement
Syneresis reduction
Better spread ability
Taste enhancement.
Pork BP85PLYield Improvement
Syneresis reduction
Better spread ability
Taste enhancement.
Turkey FPP TIncreased presentation and taste
Improved cooking and slicing yield
Better shape and stability of fresh formed products
Enhanced adherence of batter.
Chicken FPP CIncreased presentation and taste
Improved cooking and slicing yield
Better shape and stability of fresh formed products
Enhanced adherence of batter
Beef SP95BFat reduction.
Yield improvement
Neutral taste and functional proteins.
Beef Gel5BTexture improvement
Better spread ability
Neutral taste and functional proteins.
Beef GP83BTexture improvement
Better spread ability
Proteins spreadable properties.
Beef PP70BHigh solubility
Excellent gelling at heating
Reduces fat and jelly separation
Important for stabilization.
Beef PlasmaHigh solubility
Excellent gelling at heating
Reduces fat and jelly separation
Important for stabilization.

Higher quality and productivity, lower cost-price

Like all the Q-Range solutions, the QBind ingredients are sustainable and entirely natural (100% animal origin). High in natural protein with varying fat content levels, each QBind variation offers unique properties and application options. Combined with our expertise in meat products, processes and markets, QBind will enable you to boost quality and productivity, while lowering cost-price, for example in cooked (emulsified) products, such as hams, frankfurters or nuggets.