Sonac ValoColl
Properties
- Pharma and Nutraceuticals Functions
- Protein Source
Product families
Applications
- Meat Poultry & Seafood
Product Families
- Proteins & Amino Acids
- Proteins & Amino Acids
- Texturizers
Other characteristics
- Functions
- Gelling Agent, Protein Source
- Ingredient Name
- Collagen
- Labeling Claims
- Natural, Sustainable
- Natural
- Sustainable
- Protein Content
- 95.0 - 95.0 %
- Markets
- Food & Nutrition
- Ingredient
- Collagen
- Protein Type
- Protein Isolate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- How to Use
During the production of pre-emulsions or emulsified sausages, ValoColl can be added in the beginning together with the meat and/or in a blend with other ingredients or spices. ValoColl can be used without exceptions with other components in blends. ValoColl is very well suited to disperse in brines due to the 100 mesh particle size. Depending on the dosage used, the viscosity of the solution will increase
- Properties
Its characteristics make ValoColl very well suited for all kind of emulsified products, as well as to make pre-emulsions for usage in dried, fermented and cured products. Because ValoColl increases viscosity in brines, in combination with the 100 mesh particle size that makes it well-dispersible, it is perfectly applicable in tumbled and injected products. The cold gelling properties even improve the forming and processing of formed meat products and will prevent syneresis. ValoColl also provides an authentic alternative to vegetable proteins. ValoColl is derived from food grade raw materials.
- Where to Use
In all type of emulsified products like mortadella, bologna, frankfurter, liver pastries; In pre-emulsions so it can be used for dried, fermented and cured products like salami, chorizo; In spreads like pate, liver pastries • for injection or tumbling purposes for (reformed) ham, bacon, shoulder and fresh meat; To improve the shape and stability of formed products like meat balls and hamburgers and will lead to improved productivity in production processes ValoColl is a collagen protein; heat reversible, and can be used for pasteurized and sterilized products. It forms a sliceable gel and improves texture and bite in cold cut products. For products eaten warm, ValoColl collagen protein provides a soft and juicy bite. Moreover, in all products it will increase presentation, cooking and slicing yield!
- Food Ingredients Features
- Good Gelling Properties
- High Quality
- Food Ingredients Functions
- Gelling Agent
- Protein Source
- Food and Nutrition Applications
- Processed Meat Products
- Sausage Rolls
Technical data
Table 1 of 1
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Available particle size | 100 | mesh |
| Emulsifying capacity | 0.05931712963 | — |
| Fat | max. 10 | — |
| Maximum Recommend Dosage | 3 | % |
| Protein (N x 6,25) | 95 | % |
| Waterbinding capacity | 0.0625 | — |
