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  1. Harimix for color enhancement both internal and external | Sonac

    Harimix for color enhancement both internal and external In general, the color of fresh meat and meat products is mainly determined by the myoglobin content. This content differs markedly between meat of different species and between various meat raw materials of the same species. Consequently, the

  2. BP85 - QBind products - Increases brine viscosity | Sonac

    Founded in 2001 Part of Darling Ingredients Global leader and innovator Legacy of service to industries Key benefits Increases brine viscosity 1:15 waterbinding, 1:10:10 emulsifying capacities Cost efficient protein Suitable for injection or tumbling purposes Mr. Arjan van Waes Sales Phone: + 31 (0)

  3. Plasma Protein PP70 - the perfect heat setting proteins to be used in cooked meat products

    Founded in 2001 Part of Darling Ingredients Global leader and innovator Legacy of service to industries Key benefits Texture improvement Suitable for injection + tumbling Less cooking loss Lower costs High level of protein Mr. Arjan van Waes Sales Phone: + 31 (0)6 518 46 788 Email: arjanvanwaes@sona

  4. Plasma powder FG+, the all-in-one 100% natural powder | Sonac

    Founded in 2001 Part of Darling Ingredients Global leader and innovator Legacy of service to industries Key benefits Fresh meat binding 100% natural Allergen free, natural bonding Perfect for portion control Mr. Arjan van Waes Sales Phone: + 31 (0)6 518 46 788 Email: arjanvanwaes@sonac.biz Plasma po

  5. Gel 5 - porcine collagen with great functionallity | Sonac

    Founded in 2001 Part of Darling Ingredients Global leader and innovator Legacy of service to industries Key benefits Increases viscosity of brines Neutral taste, high functional Suitable for injection or tumbling purposes Improves sliceability of cold-cut deli meats Mr. Arjan van Waes Sales Phone: +

  6. Bouillonmex: improve water-bindings with natural meat color | Sonac food solutions

    Bouillonmex: natural meat color In general, the color of fresh meat and meat products is mainly determined by the myoglobin content. This content differs markedly between meat of different species and between various meat raw materials of the same species. Consequently, the color of fresh meat and m

  7. Benefit from our outstanding natural meat binders | Sonac

    Fresh meat binding Our natural meat binders, Fibrimex ® , Plasma powder FG and Plasma Powder FG+ are ideal for creating innovative and/or portion-control meat products. We can supply you with ingredients of porcine and bovine origin in frozen or powder form. Also, we offer full support with regard t

  8. Fibrimex® is the natural binding protein in meat. | Sonac

    Founded in 2001 Part of Darling Ingredients Global leader and innovator Legacy of service to industries Key benefits Natural fresh meat binder Making optimal use of full muscle Ideal for portion control Free of allergens Already natural present in meat Mr. Arjan van Waes Sales Phone: + 31 (0)6 518 4

  9. Harimix | Natural color in raw & cooked applications | QColor

    Founded in 2001 Part of Darling Ingredients Global leader and innovator Legacy of service to industries Key benefits Natural meat color No E-number and free of allergens Porcine and Bovine available Natural color in raw & cooked applications Increased contrast between fat and meat Only colors protei

  10. Hemoglobin | perfect product for the production of all kind of blood based delicacies

    Founded in 2001 Part of Darling Ingredients Global leader and innovator Legacy of service to industries Key benefits Microbiological safer option to fresh blood Pork or beef available Natural spray dried protein (92%) Natural hemoglobin color Mr. Arjan van Waes Sales Phone: + 31 (0)6 518 46 788 Emai