Functional chicken and turkey proteins
Natural meat binders with water-binding, emulsifying and fat holding capacities. The water-holding properties promote texture improvement, moisture retention, less dripping and cooking loss, all leading to more juiciness and tenderness. The functional proteins are recommended for consumer friendly and clean label
applications where no additives can be used.
These proteins can also serve as a nutritional supplement or as natural chicken flavor enhancer, offering a lot of advantages for the meat industry by reducing costs and improving quality.
|Categories||Amino Acids; Emulsifiers / Lecithins; Proteins|
|Sales markets||Western Europe; Eastern Europe; Asia; Central/South America|
|End-Use Categories||Meat & meat products|
|Certifications||Free-From; Halal; Health & Safety (GMP, HAACP and equivalents); Health claims|
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