We offer strong solutions especially for the meat processing industry by producing high functional animal proteins. Protein ingredients play a vital role as a functional and essential component in meat products.
Proteins are important because they impart unique properties to a variety of meat products. Traditionally, protein ingredients from animal sources include collagen proteins, blood proteins (plasma), egg proteins, milk proteins, and fish proteins.
PROTEÍNAS ANIMALES FUNCIONALES
What are functional animal proteins?
WHAT ARE THE ADVANTAGES OF USING FUNCTIONAL ANIMAL PROTEINS
The benefits of functional animal proteins include improved water binding, improved texture, reduced syneresis, improved emulsifying capacity and enhanced organoleptic characteristics. Animal protein ingredients contribute to the nutritional value. That’s because this energy source is needed for growth and maintenance. Due to their excellent amino acid profile, animal proteins can be easily digested.
HOW ARE FUNCTIONAL ANIMAL PROTEINS PRODUCED?
An array of protein ingredients is available on the market. But the type of protein, its structure and its environment determines the unique properties of protein ingredients. Traditionally, protein ingredients from animal sources include collagen proteins, blood proteins (plasma), egg proteins, milk proteins, and fish proteins.
EJEMPLOS
Take a look at our cases to see how we helped our clients in the past!
Salchichas sin fosfatos
La industria de la carne se ha enfrentado a un desafío ya que la Autoridad Europea de Seguridad
Alimentaria (EFSA) * ha declarado que reducirá los niveles máximos de fosfatos en los embutidos.
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Hamburguesas de res
Todos prefieren comer hamburguesas jugosas que no se encogen al asar a la parrilla. Este fue un
proyecto en Colombia. Al agregar 1% de nuestras hojuelas de carne (Vepro Gel 115 BCF) en la receta
de hamburguesas, aumenta considerablemente las propiedades de retención de agua.
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Embutidos frescos semi cocidos
Por razones de seguridad alimentaria y vida útil, todas las salchichas frescas deben precocinarse. El
objetivo era obtener una temperatura interna de 55 ° C. Sin embargo, durante el proceso de cocción,
una parte de la grasa del producto se derritió y migró al exterior del producto.
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Ask for your sample box of functional animal proteins!
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