Meat proteins

Ingredients

FERRER SOLUTIONS

At Ferrer Alimentacion we offer you a wide variety of Meat Proteins, each one with different properties and characteristics. We help you choose the most appropriate one for your project, with Quality Assurance and Food Safety Guarantee.

Products

Hydrolyzed collagen protein

Origin

Europe
Available in Spain and Portugal

Properties

Hydrolyzed collagen is obtained from the bones and connective tissues of pigs or cows. The hydrolyzed collagen protein is very assimilable, it provides amino acids of collagen in a quickly available way. It helps nourish the organic tissues, whose structure is formed by this protein and also helps keep the good state of our own collagen and those tissues.
Available in a wide range of organoleptic qualities, particle size (standard or agglomerated) and origins (porcine or bovine).

Applications

Supplements and nutritional complements and also in sport nutrition applications.

Porcine plasma protein

Origin

Europe
Available in Spain

Properties

Plasma specific properties give a broad range of applications. The forming of a heat stable and irreversible gel after heating makes it excellent to give structure to meat products.
Available in powder and frozen concentrate.

Applications

Improving the “meat bite” in cured meat products and frankfurts or hotdogs

Porcine blood powder

Origin

Europe
Available in Spain

Properties

With 95% of pure blood proteins, the porcine blood powder can be easily used to replace fresh blood in your black pudding or any blood sausage. Highly soluble and easy to use instead of fresh blood.

Applications

Black pudding or any blood-based sausages.

Porcine globine protein

Origin

Europe
Available in Spain

Properties

Porcine globine protein is an excellent emulsifier that stabilizes the fat-water matrix in your meat applications. It can be used to avoid fat loss during grilling of BBQ sausage or burger. It provides a better mouthfeel and less losses during preparation. In cold preparation it emulsifies 1-7-7 and in hot preparation (like paté) 1-20-20

Applications

In pâté or emulsified meat products, for spreadable (mostly cooked in a casing) or sliceable (often baked) presentations. It can be used in minced meat products such as hamburgers and meat balls.

Functional collagen proteins

Origin

Europa
Disponible a Espanya

Properties

The premium high functional pork and bovine proteins are available for injected and cuttered/emulsified applications. They improve product texture, juiciness and reduce loss.
Available in different origins: porcine and bovine.

Applications

Meat products

Colorant fraction from porcine blood proteins

Origin

Europe
Available in Spain

Properties

This porcine hemoglobin is mainly used as a natural colouring agent for its stabilized red cells. The protein is perfect to give your products a ‘meatier’ appearance. Excellent for fermented sausages as it will not color the fat and will improve the contrast of the meat-fat mosaic.

Applications

Meat products, cured sausages, etc.

We help you to choose the most suitable product for your project