Soya Concentrate Replacer Solution: DenPro Veg Combi PA
Description
- Combine pea protein and alginate system optimized for cooked sausages and other emulsified meat products. This blend has cold gelling properties.
Benefits
- Increase yield and stabilize water holding capacity (WHC)
- Good emulsifying properties
- Improved sliceability – reduction of slicing loss
- Extended product durability
- Freeze / thaw stable
- Economic in use
Application Methods
Pre-gelling. Formulation 1:12 (mix : water)
Procedure (DenPro Veg Combi PA)
- Prepare the right amount of ice/water, and pour it in bowl chopper.
- Add the “DenPro Veg”, while chopping at slow speed.
- Continue chopping (high speed) until a smooth and homogeneous paste is obtained.
- Stop chopping when a homogeneous creamy texture is obtained.
- Store at least 6 hours at 5 degrees.
- Before use grind 5 mm or to desired size
Application Methods
Pre-gelling. Formulation 1:12 (mix : water)
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Functional characteristics (cold state)
Main benefits of DenPro Veg Series
- Cold gelling
- High water and fat holding capacity
- Soy Free
- GMO free from trusted origin in EU
- Free from Allergens
Functional characteristics (after heat treatment)
Main benefits of DenPro Veg Series
- Cold gelling
- High water and fat holding capacity
- Soy Free
- GMO free from trusted origin in EU
- Free from Allergens
Procedure step-by-step
Process
1. Mix tap water and oil in a bowl chopper at high speed for 60 seconds, until well mixed
2. Add DenPro Veg while chopping at low speed
3. Chop at high speed for 2-4 minutes, until a smooth and homogenous emulsion is obtained
4. Empty bowl chopper immedietly into container
5. Store for a minimum of 12 hours at 5˚C before use
