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. 

  • 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.
  • GP83
    The raw material for GP83 is derived from fat greaves, obtained during the fat melting process of pork lard. GP83 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 (Ham)
    At the production of cooked ham and shoulders cooking yield is an important criterion. Less cooking loss (higher process yield) can be obtained at these products using plasma protein. Plasma increases the yield of cooked ham and shoulders produced both with and without phosphates.
  • Plasma Protein (Meat)
    Plasma protein has excellent functional properties with relation to the stabilization of the water/protein/fat matrix in a large variety of comminuted cooked meat products, such as luncheon meat, frankfurters, bologna and mortadella.

Functional Poultry Protein (FPP) as a multifunctional ingredient

For meat processing companies looking for a solid shape in the production of poultry products like chicken nuggets, for instance, FPP is a highly suitable protein. Moreover, due to the protein’s production process, it brings a nice flavor of roast chicken. FPP is a good alternative to soy protein. FPP creates a ‘meaty bite’, in contrast to the rubber-like bite of products containing soy protein. FPP is an emulsifier. This improves cooking yield, while it also helps the breading to stick more easily to the nugget. This cuts costs for manufacturers. Apart from chicken nuggets and other emulsified products, FPP is also suitable for tumbled and injected meat products.

To read up on Functional Poultry Protein, please download the leaflet below.

Functional Poultry Protein