protein powder KD-16.

Functional animal protein ts high emulsifying and gelling capacity stabilizes water and lipids, ensures the cohesion

Functional animal protein (Protein powder KD-16)

Product descriptionProtein powder (KD-16) is a dried plasma protein composed of pig albumin and globulin proteins obtained by fractionaction and spraydrying, suitable for the meat industry.

PropertiesIts high emulsifying and gelling capacity stabilizes water and lipids, ensures the cohesion of meat mixes and improves the nutritional value of ready meat products. Hydrated in proportion 1:10, it forms, during heating at temperatures above 65-80ºC, a stable, irreversible gel due to denaturation of the plasmaproteins. This gelforming property as well as the high solubility in brines makes this product suitable for injection in hams.

ApplicationFor injection brines, for production of hams, similar cured smoked products, high yield block products and canned products.For cuttered sausages /directly on cutter/, pies, tine and middle ground meat products for improving the yield as well as organoleptic features.

Physical-chemial analysis

Appearance,	fine creamy powder
Protein / N x 6,25 [%],	92
Humidity [%]	5.0-7.0
Fat [%]	1.0-1.5
pH	7.0-7.5
Solubility [%]	99
Gel strenght / 10%, 30min, 80ºC [g/cm²]	250

Microbiology

Total aerobic plate counts [/g]	< 100 00
Coliforms [/g]	< 30
Staphylococcus aureus [/g]	< 100
Sulphite reducing Clostridia spores [/g]	< 10
E. coli [/10g]	absent
Salmonella [/25g]	absent

protein powder KD-16.