PROTEIN BLENDS
DIFFERENTIAL
COLTEX
BLEND
EXTRUSED PROTEIN BLEND, DEVELOPED FROM VEGETABLE AND ANIMAL PROTEIN TO BE USED IN SEVERAL MEAT PRODUCTS. PRESENTS A 1:4 HYDRATION AND 1:4:4 EMULSION CAPACITY, WITH 60% MINIMUM PROTEIN CONTENT.
PRESENTS A BIGGEST DIFFERENTIAL REGARDING PTS, ALLOWING A MORE STABLE EMULSION, IMPROVING THE TEXTURE OF THE PRODUCT.
APPLICATION:
SUITABLE FOR FRESH OR COOKED SAUSAGES, PATE, BURGERS, SAUSAGES, MEATBALLS, SAUSAGES AND MORTADELA CAN BE ADDED DIRECTLY INTO THE CUTTER OR MIXER AT 2% TO 4% CONCENTRATION ON THE MEAT MASS, ACCORDING TO THE TECHNICAL REGULATION OF THE PRODUCT IDENTITY AND QUALITY.
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DIFFERENTIAL
DUPLOGEL MF
BLEND
IT IS AN EXTRUSED VEGETABLE PROTEIN COMPOUND THAT IMPROVES THE TEXTURE AND JUICY OF THE FINAL PRODUCT AND HAS GREAT FUNCTIONALITY AS TO LIQUID RETENTION. DUE TO ITS
GREAT NEUTRALITY, DOES NOT CHANGE THE TASTE OF THE PRODUCT ON WHICH IT IS APPLIED. IT HAS A HYDRATION CAPACITY OF 1 TO 4% AND A MINIMUM PROTEIN CONTENT OF 56%.
IN FRESH SAUSAGES, IT IS POSSIBLE TO ADJUST THE CUSTOMER'S FORMULATION, REDUCING AND/OR ELIMINATING BOVINE COLLAGEN, CARRAGEENA AND GUMS, REPLACEDING WITH DUPLOGEL MF POWDER AND GRANULATES IN COMBINATION.
APPLICATION:
INDICATED FOR FRESH OR COOKED MEAT PRODUCTS, PROCESSED COLD MEAT OR NOT, ESPECIALLY USED IN FRESH SAUSAGES AND HAMBURGERS. IMPROVES USAGE WITH PRIOR HYDRATION AND HELPS IN MAINTAINING THE SIZE OF THE FINAL PRODUCT AFTER COOKING IN 1% TO 4% CONCENTRATION ON THE MEAT MASS.
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Commercial WhatsApp: (51) 9 81916756
DIFFERENTIAL
PROTIMARTI S-21
BLEND
PROTEIN PREPARATION FOR EMULSIONED MEAT PRODUCTS. PRESENTS EXCELLENT FUNCTIONAL GELIFICATION PROPERTIES. INCREASE IN VISCOSITY, PRODUCTION YIELD AND EMULSIFICATION. IMPROVES THE QUALITY OF THE FINAL PRODUCT AND HAS A HYDRATION CAPACITY OF 1:4 AND EMULSION OF 1:5:5 WITH A MINIMUM PROTEIN CONTENT OF 56%.
IN SOME PROCESSES, IT CAN REPLACE THE USE OF PTS AND SWINE SKIN, OR REPLACE A PROTEIN CONCENTRATED IN THE RATIO OF 1:1, FOR THIS, THE FINAL PROTEIN CONTENT OF THE PRODUCT IS EVALUATED.
APPLICATION:
INDICATED FOR EMULSIONED MEAT PRODUCTS SUCH AS SAUSAGES AND MORTADELAS, PROCESSED COLD MEATOR NOT. IT CAN BE ADDED DIRECTLY INTO MASS OR AFTER DEVELOPMENT OF COLD GELS OR EMULSIONS, IN CONCENTRATION OF 2% TO 4%.
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Commercial WhatsApp: (51) 9 81916756
DIFFERENTIAL
PROTIMARTI ME 70
BLEND
PROTIMARTI ME 70 IS A PRODUCT BASED ON SOY PROTEIN, SOLUBLE PROTEINS. IT IS PRESENTED IN THE FORM OF POWDER WITH CHARACTERISTIC FLAVOR AND AROMA PROVIDING EMULSIONS OF 1:5:5.5 WITH A MINIMUM PROTEIN CONTENT OF 68%.
PROTIMARTI ME 70 IS CHARACTERIZED BY ITS GREAT WATER REDUCTION, PROVIDING EXCELLENT TEXTURE, LEVEL OF ELASTICITY, CONSISTENCY AND NUTRITIONAL COMPOSITION OF THE FINAL PRODUCT.
APPLICATION:
PROTIMARTI ME 70 WAS DEVELOPED FOR APPLICATION IN MEAT, BAKERY AND CONFECTIONERY PRODUCTS, DEHYDRATED SOUPS, CEREAL BARS AND INSTITUTIONAL FOODS.
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Commercial WhatsApp: (51) 9 81916756
DIFFERENTIAL
PROTIMARTI GVA-M
BLEND
IT HAS FUNCTIONAL PROPERTIES, PROMOTES IMPROVEMENTS IN THE TEXTURE AND FATIABILITY OF THE FINAL PRODUCT, IN ADDITION TO INCREASE PROCESS PERFORMANCE. IT HAS A HYDRATION CAPACITY OF 1:5 AND EMULSION OF 1:5:5, WITH A MINIMUM PROTEIN CONTENT OF 70%.
INDICATED FOR USE IN THE MANUFACTURING OF EMULSIFIED MEAT PRODUCTS, ESPECIALLY FOR HAMS, SNACKS AND BEEF HAM. TO ADD IN CONCENTRATION OF 1% TO 4% ON THE MEAT MASS.
APPLICATION
IN EMULSIFICATION PROCESSES AND USING A MIXER, YOU MAY REPLACE THE ISOLATED PROTEIN IN A 1:1 RATIO, FOR THIS VERIFYING THE FINAL PROTEIN CONTENT OF THE PRODUCT.