Applications in the meat industry:
- Various types of sausages:
- Sausages, frankfurter, boiled sausages;
- Boiled and smoked, semi-smoked sausages;
- Chopped half-finished products
- Protein and fat emulsions
- Canned products
- Gourmet products
Advantages of «Gelios-11»
- In contrast to the protein and fat mixtures made of pork raw materials, which contain 8-15% fat, the fat content in «Gelios-11» does not exceed 2%.
- We use a special technology in its production to clean collagen-containing raw materials without using bleach, preservatives and antioxidants.
- Thanks to its fibrous structure, «Gelios-11» has a high water-binding capacity and after the product hydration with hot water (T 80-90 °С), its water-binding capacity is 15-20 parts of water per 1 part of the product.
- «Gelios-11» has undeniable advantages in boiled thin emulsion products, ham and other traditional meat products, acting as an aggregating agent. This «Gelios-11» function is particularly effective in the manufacture of products that contain low-protein meat ingredients and, respectively, have weaker aggregating properties (e.g., mechanically deboned meat).
- The natural animal protein «Gelios-11» ensures the technological process stability, as well as:
- Increases the amount of animal protein in meat products, improves quality and nutritional value of finished products;
- Creates meat chewy texture and structure;
- does not contain GMOs;
- Reduces moisture loss in heating and storage;
- Improves the quality of product slicing;
- has organoleptic indicators such as neutral smell and taste;
- Maintains structure in the process of semi-finished product freezing/unfreezing;
- Another important fact is that the «Gelios-11» protein reduces the cost of finished products.
- Thanks to its fibrous structure, «Gelios-11» contributes to the reduction of synerisis in the storage of finished meat products.
- «Gelios-11» does not have an E number.
- «Gelios-11» is resistant to proteolytic enzymes.
- «Gelios-11» saves properties of the vacuumized meat products thanks to its moisture-retaining property and reduced meat juice loss.
- «Gelios-11» reduces the weight loss while heating (cooking) by 5% to 10% depending on the product type and its output.
- «Gelios-11» shows its functional properties, both separately and in combination with other components, such as vegetable, animal proteins, cereal fillers, carrageenans.