QBind
Texture, bite and sliceability
Getting that perfect texture, bite and sliceability while also achieving maximum yield, is a serious challenge in many meat production processes. Our QBind category offers an assortment of ingredients, with excellent water binding and emulsifying properties, that will exceed expectations and help to lower product cost.
Cost-reduction: yield improvement, drying-time reduction and meat replacement
Improve organoleptic quality: improved flavor, texture, juiciness, viscosity in soups, sauces and fresh doughs
Other benefits: sustainable, improved nutrition value, clean label (animal protein) and allergen free
Application
Product information
Excellent water binding and emulsifying properties that will exceed your expectations.
| Product name | Species | Description | Water binding capacity | Emulsifying capacity | Mesh size |
| QBind PP70 | Porcine, Bovine | Plasma protein | 1: 10 | 1: 12: 12 | 100 mesh |
| QBind GP83 | Porcine, Bovine | Greave Protein | 1: 4 | 1: 3: 3 | 18 mesh, 80 mesh |
| QBind GP90 | Porcine | Greave Protein | 1: 9 | 1: 10: 10 | 30 mesh, 100 mesh |
| QBind FPP | Chicken, Turkey | Greave Protein | 1: 8 | 1: 5: 5 | 80 mesh |
| QBind 225H80 | Bovine | Collagen Protein | 1: 30 | 1: 20: 20 | 80 mesh |
| QBind Gel5 | Porcine | Collagen Protein | 1: 20 | 1: 10: 10 | 100 mesh |
| QBind BP85 | Porcine | Collagen Protein | 1: 15 | 1: 11: 11 | 100 mesh |