Sonac BP 85

Other characteristics

End Uses

Minced Meats, Processed Meat Products, Sausage Rolls

Features

Emulsifying, High Quality, Improved Water Binding

Ingredient Name

• Collagen, Pork
• Collagen Pork

Labeling Claims

• Natural, Sustainable
• Natural
• Sustainable

Protein Content

85.0 - 85.0 %

Markets

Food & Nutrition

Ingredient

Collagen, Collagen, Pork

Legislation

BP85 contains a high percentage of collagen proteins. Therefore it can be labeled as Collagen Protein from pork or (Pork) Gelatin. National legislation with regard to usage and labeling should always be verified

Protein Type

Protein Concentrate

Technology

• Food Ingredients
• Pharmaceuticals & Nutraceuticals

How to Use

During the production of emulsified sausages, BP85 can be added in the beginning together with the meat and/or in a blend with other ingredients or spices. BP85 can be used without exceptions with other components in blends. BP85 is very well suited to dissolve in water solutions due to the 100 mesh particle size. Depending on the concentration used the viscosity of the solution will increase. BP85 is heat reversible and can be used for pasteurized and sterilized products. It forms a sliceable gel and improves texture in cooled products. For products eaten warm, the collagen protein provides a soft bite. BP85 can easily be used in spreads.

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Where to Use

Because of the functional properties, BP85 can be used in all type of emulsified products like liver pastries, (dry) sausages as well as in minced meat products and canned products. Due to the small particle size BP85 can also be used for injection or tumbling purposes. BP85 has emulsifying properties. BP85 is swelling in combination with cold water and is able to form a spreadable mass with a low dosage of cold water.

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Food Ingredients Features

• Emulsifying
• High Quality
• Improved Water Binding

Food Ingredients Functions

Protein Source

Food and Nutrition Applications

• Minced Meats
• Processed Meat Products
• Sausage Rolls