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.
Please, refer to our general disclaimer and your local Essentia sales representatives for more information about products and availability in your region.
Ingredient variants
Benefits
Functionality
- Heat stable
- Improves texture and elasticity
- Improves cost-in-use
- Improves mouthfeel
- Retains moisture
- Increases yield
- Improves sliceability
- Improves bite
Other benefits
- Easy to use
- Long shelf life
- Microbiologically stable
- Storage at ambient temperature
- Meat-like appearance and sensory experience
Catalogues
Find inspiration among a variety of related applications
Learn how it is used
Cooked sausages and cold cuts
Our proteins boast unique water and fat binding abilities crucial for hot or cold use. Achieve the ideal bite with our meat and blood-based proteins, reducing costs and optimizing formulation for an unparalleled production process.
Meatballs and burgers
Opt for premium ingredients with superior water binding and heat stability for an irresistibly satisfying warm dining experience. Ground-meat delights like burgers and meatballs demand exquisite juiciness and texture. Choosing premium ingredients with superior water binding and heat stability is key for a delightful experience.
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Understanding the value of sliceability
Most meat processors must slice their products for display and distribution. There is a direct link between profitability and sliceability with advantages for more and better-looking slices having the most customer appeal.
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Video: Yield improvement
Take a closer look at the various ways in which using functional proteins in meat processing can lead to improved yield.