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

Benefits / Quality aspects: Texture improvement, Economic protein, Low in collagen, Taste improvement, Yield improvement

GP83P is produced during the fat melting process of pork lard. The functional proteins present in pork lard are separated from the fat. Resulting in a greave protein, GP83P, which is high in protein content (83%) together with a significant fat content (11%) which brings excellent meat/roast like flavor properties. The fat content is unique towards other functional proteins, making it possible to vary with possibilities. GP83P has a functionality of 1:6 water binding and emulsifying up to 1:5:5. With a good hydratation of GP83P, an equal meat protein ratio can be reached, amking it possible to be cost effective but still improve taste of your meat product. 

GP83P finds ideal use in minced and emulsified meat products where taste profiles are rather fat due to e.g. vegetable proteins. GP83P gives you the opportunity to bring functionality and meat taste in especially dry sausages, hamburgers and meatloaf kind of products. GP83P is not fully soluble, making it insuitable for injection brines and tumbling processes. The color of GP83P is brownish, in application comparable to cooked/grilled meat. GP83P together with a low dosage of water can result in a nice spreadable mass (pate, liver, sausages).

  • Unique meat like taste properties
  • Nice combination of fat and protein content
  • Low-medium functionality; ideal for spreadable products
  • Good replace of vegetable variants in terms of functionality,cost price and taste
  • 100% allergen free



  • Clean label
  • Salt reduction with taste enhancing proteins
  • Meat replacement
  • Cooking yield improvement
  • Slicing yield improvement
  • Texture/bite improvement
  • Syneresis reduction
  • Shrinkage reduction
  • Spreadability/texture improvement
  • Drying time reduction
  • Taste enhancement
  • Cost price reduction
  • Soy replacement
  • Low collagen
  • Hydrated 1:4 same protein level as meat

Mr. Arjan van Waes


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