QBind Turkey FPP T - 80 mesh
Application: Injected and reformed ham, Emulsified products, Ground meat products, Dried and fermented sausage, Liver products, Fresh meat injection
Function: Bind
Origin: Turkey
Benefits / Quality aspects: Brings texture, taste and yield, Multiple applications, Injectable, Taste improvement
Functional Poultry Protein is a chicken or turkey protein that enables users to boost quality and productivity and to lower cost price. Functional Poultry Protein is a chicken or turkey protein with good emulsifying properties, and a water binding capacity of 1:8. It contains a high level of protein. The protein is well dispersible and forms a strong gel after heating and cooling. Furthermore, Functional Poultry Protein is a combination of meat and collagen proteins which give a nice chicken flavor together with good functionality of the collagen proteins.
Functional Poultry Protein can be used:
- In all type of emulsified cooked products like frankfurters, nuggets, fingers, schnitzels and meat balls
- For injection or tumbling purposes for (reformed) chicken breast, nuggets, döner kebab and fresh poultry meat
- To improve the adherence of batter to chicken nuggets, schnitzel
- To improve the shape and stability of fresh formed products like meat balls and poultry burgers which will lead to improved productivity in production processes
- Ability to replace vegetable functional proteins for allergen replacement and taste improvement
- Better mouthfeel and taste experience - improved juiciness.
- 100% chicken or 100% turkey
- Nice chicken flavor, enabling the possibility to reduce salt and spice levels
- Wide range of applications; tumbling, injection, emulsified products and grinded products
- Natural
- Sustainable
- Halal
- GMO free
- No E-numbers
- Cost effective
- 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
- Injectable solutions
- Soy replacement
- Low collagen
