{"id":2625,"date":"2020-04-06T13:45:40","date_gmt":"2020-04-06T13:45:40","guid":{"rendered":"https:\/\/www.vepro.biz\/?page_id=2625"},"modified":"2021-01-05T16:01:46","modified_gmt":"2021-01-05T16:01:46","slug":"functional-animal-proteins","status":"publish","type":"page","link":"https:\/\/www.vepro.biz\/es\/functional-animal-proteins\/","title":{"rendered":"Functional Animal Proteins"},"content":{"rendered":"
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PROTE\u00cdNAS ANIMALES FUNCIONALES<\/h4><\/span><\/span>\n<\/div>
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What are functional animal proteins?<\/h2>\n\t
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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.
\nProteins 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.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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WHAT ARE THE ADVANTAGES OF USING FUNCTIONAL ANIMAL PROTEINS<\/h2>\n\t
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The benefits of functional animal proteins include improved water binding<\/strong>, improved texture<\/strong>, reduced syneresis<\/strong>, improved emulsifying capacity and enhanced organoleptic characteristics<\/strong>. <\/span>Animal protein ingredients contribute to the nutritional value. That\u2019s because this energy\u00a0source<\/strong> is\u00a0needed for\u00a0growth and maintenance<\/strong>. Due to their excellent amino acid profile, animal proteins\u00a0can be easily digested.<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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HOW ARE FUNCTIONAL ANIMAL PROTEINS PRODUCED?<\/h2>
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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.<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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EJEMPLOS<\/h2>
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Take a look at our cases to see how we helped our clients in the past!<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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\"VEPRO\u00ae<\/div>\n\t\t<\/figure>\n\t<\/div>\n
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Salchichas sin fosfatos<\/h4>\n\t
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La industria de la carne se ha enfrentado a un desaf\u00edo ya que la Autoridad Europea de Seguridad\nAlimentaria (EFSA) * ha declarado que reducir\u00e1 los niveles m\u00e1ximos de fosfatos en los embutidos.
\nLeer m\u00e1s<\/strong><\/a><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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\"cases\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n
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Hamburguesas de res<\/h4>\n\t
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Todos prefieren comer hamburguesas jugosas que no se encogen al asar a la parrilla. Este fue un\nproyecto en Colombia. Al agregar 1% de nuestras hojuelas de carne (Vepro Gel 115 BCF) en la receta\nde hamburguesas, aumenta considerablemente las propiedades de retenci\u00f3n de agua.
\nLeer m\u00e1s<\/strong><\/a><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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\"chorizo\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n
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Embutidos frescos semi cocidos<\/h4>\n\t
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Por razones de seguridad alimentaria y vida \u00fatil, todas las salchichas frescas deben precocinarse. El\nobjetivo era obtener una temperatura interna de 55 \u00b0 C. Sin embargo, durante el proceso de cocci\u00f3n,\nuna parte de la grasa del producto se derriti\u00f3 y migr\u00f3 al exterior del producto.
\nLeer m\u00e1s<\/strong><\/a><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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Ask for your sample box of functional animal proteins!<\/h3>
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