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.
Read more
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.
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
