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.
Capturing global trends and motivating insights
Hybrid - the best of two worlds
A growing number of consumers are adapting some of the principles of the vegetarian kitchen while still enjoying the taste, flavors and nutritional advantages of the traditional kitchen with animal proteins. The trend paves the way for new hybrid ingredient options.
Turning scraps to high value product
Innovative upcycling practices transform waste into valuable products, reduce environmental impact, and maximize resources. From food scraps to animal by-products, this approach drives sustainability and offers new opportunities for ethical consumption, especially with the rising demand for upcycled ingredients.
5 ways of crafting the ultimate protein sandwich
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Making meat a healthier option
Meat products are still a major source of nutrition in all corners of the globe. Modern consumers are looking more closely at what is contained in the food they choose; therefore, products need to be more label friendly in order to stay ahead of the competition.
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.
The importance of yield in meat processing
Yield in meat processing is an important factor that is directly proportional to profits. Functional proteins provide numerous value adding properties that benefit meat processors and consumers.
Clean label solutions for all meats
Get some detailed insights on the various ways in which Essentia solutions can help you achieve clean label claims.
Video: Yield improvement
Take a closer look at the various ways in which using functional proteins in meat processing can lead to improved yield.
Embracing clean and clear labels
Clean and clear labels, now industry standards, focus on natural ingredients and supply chain transparency. Embracing these labels meets consumer demands, enhances trust, and promotes sustainability, allowing informed choices and building loyalty.
5 ways to improve your dried salami
Whatever your motivation, here are 5 ways for you to improve the competitiveness of your dried salami.