Hydrolyzed chicken and turkey proteins
Product description
Hydrolyzed proteins for protein boosting
Hydrolysates are natural proteins, obtained by an innovative process of hydrolysis. The protein boosters are either heated to a high temperature or enzymatically treated, enabling a precise degree of hydrolysis to deliver quality and yield improvement of the final product.
They are quick and fully soluble in both cold and warm brines, with a neutral taste, color and odor. The hydrolysates are entirely defatted to achieve optimal digestibility. They have a limited functionality. Water-binding can be induced by other ingredients such as phosphates, carbonates or carrageenan
or fibers.
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Hydrolysates are natural proteins, obtained by an innovative process of hydrolysis. The protein boosters are either heated to a high temperature or enzymatically treated, enabling a precise degree of hydrolysis to deliver quality and yield improvement of the final product.
They are quick and fully soluble in both cold and warm brines, with a neutral taste, color and odor. The hydrolysates are entirely defatted to achieve optimal digestibility. They have a limited functionality. Water-binding can be induced by other ingredients such as phosphates, carbonates or carrageenan
or fibers.
Company information
Hydrolyzed chicken and turkey proteins
Specifications
| Categories | Amino Acids; Emulsifiers / Lecithins; Proteins |
|---|---|
| Sales markets | Western Europe; Eastern Europe; Asia; Central/South America |
| Supplied from | Belgium |
| Product Applications | Meat & meat products |
| Product Certifications | Gluten-free; Halal; Health & Safety (GMP, HAACP and equivalents); Health claims |
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Hydrolyzed chicken and turkey proteins