Cold binding. Hot binding. Heat-stable fat emulsions.
Functional protein systems play a key role in binding, emulsification, texture development and processing stability.
Our portfolio includes protein-based formulations for meat, poultry and other processed food applications, with solutions ranging from cold-binding to hot-binding systems.
Selected protein combinations can be used to create fat emulsions with improved thermal stability, including heat-stable emulsions for demanding processing conditions.
By combining functional proteins with transglutaminase, additional opportunities arise for improving structural integrity, binding performance and stability during thermal processing.
Formulations are adapted to the required functionality, raw materials and production conditions.
Contract manufacturing and private-label solutions are available.
