Products
Our superior solutions have the highest water-binding capacity of any protein in the market- place today. Most protein will bind 3 to 4 times its weight in water, while BindMax Proteins will bind up to 8 times their weight in water.
They will emulsify and stabilize more animal fat than any product available when used in meat items like hot dogs and bologna. A more stable meat emulsion results in a more desirable, less greasy texture.
Furthermore, these solutions will provide a higher viscosity in brine solutions and will not precipitate out as easily in injection brines.
Our blends allow meat and poultry processors to maximize typically less functional meat ingredients since our proteins compensate for the lack of bind found in lower cost meat cuts.
Our superior solutions are more functional which results in a firmer textured product when used in a high-water content meat. This is especially true for the reduced-fat and/or fat-free processed meat segment, where moisture content tends to be very high.
Cooked meat items are firmer when using BindMax Proteins, translating into better slicing characteristics in items such as Salami, Bologna, and Ham. Typically, meat logs that are high in water content are more difficult to cut on high-speed slicing equipment, but that’s not the case when the BindMax solutions are employed.
Our more functional proteins offers superior moisture and bind retention in cooked, vacuum-packaged meats. The resultant lower “purge” translates into superior aesthetics and lower product return rates for our valued customer’s products.
Shelf-life is also increased by using the more functional BindMax Proteins. Since the protein holds more moisture, meats and sausage can be cooked for longer periods in order to gain a better bacterial kill rate in the smokehouse. With the lower bacterial load going into the vacuum packaged product, the processor will enjoy a longer shelf life of that product.