ExcelPro™ PA 40 and BA 40
ExcelPro™ PA 40 and BA 40 are fine powder functional ingredient systems ideal for meat extension in a whole range of processed meat applications. In addition to improving cost-in-use, they add textural benefits to many meats.
They are applied to the meat system as gels which are heat-stable once formed and can be chopped, ground or cut into the sizes as needed.
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All-round improvement for meats
Two compounds where sodium alginate provides additional functionality to pork and beef protein in the shape of heat stability just as it works with the proteins to help retain moisture and modify texture.
Excellent gelling properties make ExcelPro™ Plus PA 40 and ExcelPro™ Plus BA 40 ideal for meat extension in a whole range of processed meat applications. In addition to bringing improved cost-in-use, they add textural benefits to many meat systems.
ExcelPro™ Plus PA 40 and ExcelPro™ Plus BA 40 improve your overall yield as they let you add 10-15 % of gel on top of your recipe.
Meat-based functional proteins (pork for ExcelPro™ Plus PA 40 and beef for ExcelPro™ Plus BA 40) are combined with sodium alginate and a number of stabilizers that help improve the dispersibility of the powder and provide a more homogenic gel.
Both variants have the same excellent gelling properties and the same water-binding capacity. The heat stability of these compounds make ExcelPro™ Plus PA 40 and Plus BA 40 ideal for pre-cooked meat products.
Get inspired to use
- Heat stable
- Improves texture and elasticity
- Improves cost-in-use
- Improves mouthfeel
- Retains moisture
- Increases yield
- Improves sliceability
- Improves bite
- Easy to use
- Long shelf life
- Microbiologically stable
- Storage at ambient temperature
- Meat-like appearance and sensory experience
Find inspiration among a variety of related applications