Made in Poland

Meat industry

Products

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  • water binding for improved
    texture and consistency
    of finished product
  • reducing
    production
    costs
  • ensured stability
    of ready-made product
Semi-Refined carrageenans
ID Product name Dosage Intended use
3515 Protogel® SRC carrageenan intended for use in mixing plants, able to standardise carrageenans
RU0284 Protogel 1200 smoked meat products of different yields, low yield reformed products, preserved hams, sausages
201605 Protogel 1100 preserves, homogenised products
0326 Protogel 400 smoked meat products of different yields, low yield reformed products, preserved hams, sausages
8962 Carraghenane LM PES Carraghenane LM PES
  • water binding for improved
    texture and consistency
    of finished product
  • reducing
    production
    costs
  • ensured stability
    of ready-made product
Refined carrageenans
ID Product name Dosage Intended use
3519 Protogel GKK low to medium yield smoked meats
3518 Protogel 2200 luncheon meats and high yield hams
0363 Protogel 550 medium to high yield smoked meats, low to medium yield reformed products
  • most effective
    yield improver
  • for each type
    of meat and
    meat products
  • quick
    reaction
  • stable and optimal
    structure of meat and
    finished product
  • high quality
    of finished
    product
  • reducing
    production
    costs
Phosphates
ID Product name Dosage Intended use
4570 Protosal® TP
4530LT Protosal® HV LT
0356 Protosal® EC
4520 Protosal®
5971 Protosal
  • an increased content
    of animal protein in
    meat products
  • improved
    compactness
    of sliced products
  • improved texture
    and consistency
    of finished product
  • reducing
    production
    costs
  • water binding to improve
    succulence and firmness
    of finished products
  • weight loss reduction
    of meat product in
    cooking and frying
  • natural solution
    for meat products
Pork animal protein
ID Product name Dosage Intended use
4040 Pork-Gel RPI 90 Injection - immersion protein with higher protein content - universal
205634 Pork-Gel 9 Injection - immersion protein - universal
0732 Pork-Gel 7 Injection - immersion protein - universal
0303 Pork-Gel 5 Protein preparation, used as meat substitute in delicatessen meats
  • an increased content
    of animal protein in
    meat products
  • improved
    compactness
    of sliced products
  • improved texture
    and consistency
    of finished product
  • reducing
    production
    costs
  • water binding to improve
    succulence and firmness
    of finished products
  • weight loss reduction
    of meat product in
    cooking and frying
  • natural solution
    for meat products
Vegetable protein - soy isolates
ID Product name Dosage Intended use
5090-1 Isopro® XP Tenderising protein for production of sausages and pâtés
1265 Isopro S Injected protein, intended for production of smoked meat products
  • an increased content
    of animal protein in
    meat products
  • improved
    compactness
    of sliced products
  • improved texture
    and consistency
    of finished product
  • reducing
    production
    costs
  • water binding to improve
    succulence and firmness
    of finished products
  • weight loss reduction
    of meat product in
    cooking and frying
  • natural solution
    for meat products
Vegetable protein - soy concentrates
ID Product name Dosage Intended use
5070 Isomil® EX Tenderising protein with higher protein level for production of sausages and pâtés
5674 Isomil NS Injected protein, intended for production of smoked meat products
5060 Isomil AR Tenderising protein with lower protein level for production of sausages and pâtés
  • an increased content
    of animal protein in
    meat products
  • improved
    compactness
    of sliced products
  • improved texture
    and consistency
    of finished product
  • reducing
    production
    costs
  • water binding to improve
    succulence and firmness
    of finished products
  • weight loss reduction
    of meat product in
    cooking and frying
  • natural solution
    for meat products
Functional protein preparations
ID Product name Dosage Intended use
0258 Pork-Gel 1 Pork protein preparation with wheat fibre and a vegetable extract, intended for production of delicatessen meat and products made of it
  • improved texture
    and consistency
    of finished product
  • water binding to improve
    succulence and firmness
    of ready-made products
  • weight loss reduction
    of meat product in
    cooking and frying
  • stable texture of ready-made
    product in freezing, cooking,
    frying and sterilisation
  • reducing
    production
    costs
Fibre preparations
ID Product name Dosage Intended use
286 Unifit 200 0,5-2 % homogenised products, white and grill sausages, blocks, sliced products, delikatessen minced meat, potato and dumpling dough, preserves, dumpling stuffings, phosphate-free products, instant dishes
0278 Unifit 100 1-1,3 % injection and immersion brines, instant dishes
211277 Unifit 90 0,4-0,6 % injection brines, instant dishes