MOGELIT JSC KSB Belpro
MOGELIT JSC KSB Belpro is a natural and healthy product that does not contain any additives and is made from high-quality beef raw materials. The relevance of the use of functional beef proteins is due to the need for a systematic increase in the quality and competitiveness of the final product. The addition of functional proteins to meat products allows the manufacturer to reduce the cost while improving the quality, taste, and texture of the finished product.
Product families
- Meat Poultry & Seafood
Other characteristics
- Ingredient Name
- Beef Protein
- Labeling Claims
Additive-free, GMO-free, Halal, Impurities-free, Natural; Additive-free; GMO-free; Halal; Impurities-free; Natural
- Protein Content
- 80.0 - 80.0 %, 90.0 - 90.0 %
- Ingredient Origin
- Animal Origin
- Markets
- Food & Nutrition
- PACKAGE
The concentrate is packed in polypropylene bags with a net weight of 10kg.
- Storage
The concentrate is stored in dry, clean, well-ventilated warehouses, free of foreign smell, at a temperature not exceeding 25°C and relative air humidity not more than 70%.
- Shelf LIfe
- 3 years from the date of manufacture.
- Ingredient
- Beef Protein
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Transportation
During transportation, loading, and unloading, the concentrate must be protected from atmospheric precipitation and direct exposure to sunlight. It is allowed to transport the concentrate at a temperature not higher than plus 44°C for no more than 60 days.
- Smell (First Category)
- No Foreign Smell
- Smell (Highest Category)
- No Foreign Smell
- Food Ingredients Features
- Cost Effective
- Enhanced Shelf Life
- Enhances Meat quality
- High Elasticity
- Improved Texture
- Improved Water Binding
- Optimised taste
- Food and Nutrition Applications
- Processed Meat Products
Technical data
Table 1 of 2
14 rows| Characteristic | Value | Unit |
|---|---|---|
| Water (Part by Weight, Highest Category) | max. 7.0 | % |
| Gel Forming Ability (Cold Water, Highest Category) | min. 800 | % |
| Gel Forming Ability (Hot Water, Highest Category) | min. 2500 | % |
| Water Binding Capacity (Cold Water, Highest Category) | min. 1000 | % |
| Water Binding Capacity (Hot Water, Highest Category) | min. 1300 | % |
| Mass Fraction of Protein (Dry Matter, Highest Category) | min. 90 | % |
| Mass Fraction of Fat (Dry Matter, Highest Category) | max. 6.3 | % |
| Water (Part by Weight, First Category) | max. 10 | % |
| Gel Forming Ability (Cold Water, First Category) | min. 500 | % |
| Gel Forming Ability (Hot Water, First Category) | min. 1500 | % |
| Water Binding Capacity (Cold Water, First Category) | min. 600 | % |
| Water Binding Capacity (Hot Water, First Category) | min. 1000 | % |
Table 2 of 2
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Mesophilic Aerobic and Facultatively-Aerobic Microorganisms (Highest Category) | max. 100000 | cfu |
| Bacteria of the Group of Intestinal Rods (Coliforms, Highest Category) | Not Allowed | /1g |
| Pathogenic Microorganisms (Including Salmonella, Highest Category) | Not Allowed | /25g |
| Mesophilic Aerobic and Facultatively-Aerobic Microorganisms (First Category) | max. 100000 | cfu |
| Bacteria of the Group of Intestinal Rods (Coliforms, First Category) | Not Allowed | /1g |
| Pathogenic Microorganisms (Including Salmonella, First Category) | Not Allowed | /25g |
