ExcelPro™ Plus PP 50
ExcelPro™ Plus PP 50 is a heat-stable ingredient with a high water-holding capacity, which means that yields are good, and products remain juicy. It comes in powder form and will disperse easily when added in dry condition to the minced meat in the cutter.
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Ingredient variants
Benefits
Functionality
- Heat tolerant
- Improves texture and consistency
- Improves cost-in-use
- Improves juiciness
- Increases yield
- Improves sliceability
- Improves bite
Clean label ingredient
- 100 % natural origin
- No GMO
- No E–numbers
- Low fat content
Other benefits
- Provides a plant-based/flexitarian claim
- Easy to use
- Long shelf life
- Microbiologically stable
- Storage at ambient temperature
Catalogues
Find inspiration among a variety of related applications
Learn how it is used
Emulsified
When producing emulsified meat products, firmness, texture and improved yields are key factors. The impressive water binding capacity of our functional proteins can build strong emulsifying systems in the meat matrix. This gives a better texture and bite in end products and, at the same time, improves sliceability because of the elasticity coming from the collagen.
Ground products
Our functional proteins can be added directly into the meat dough together with other ingredients, as a single ingredient or in a ready-to-use compound. They bind water and fat, enhancing ground meat systems—fresh, frozen, or cooked. Different versions of the ingredient are available to suit the required functionality resulting in improved texture, yield, product stability.
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