The addition of collagen in food products is a consumer friendly way of improving texture, juiciness and the overall eating experience while sticking to a clean-label. Collagen is the building blocks of the body’s various connective tissues and is a sought after ingredient for health benefits. When used, collagen binds to fat and acts as a stabilizer and emulsifier which helps to naturally maintain more moisture. In meat and poultry adding collagen increases yield, reduces purge and shrinkage while improving the overall slice-ability of the final product. When used in nutritional products, collagen increases protein content, acts as a stabilizer and emulsifier binding fat to water, and is a great addition for the label conscious consumer looking for value added health and beauty products.
- Clean-label Options: “Beef stock” or “beef broth”.
- Acts as a stabilizer and emulsifier.
- Gelling capacity at low and high temperatures.
- Improves cooked visual appeal by reducing shrinkage.
- Increases juiciness and the consumer eating experience.
- Excellent for increasing total yield especially in roast beef and other injected meats.
- Significantly reduces purge and cook-loss.
- Increases yield and slice-ability of cooked products.
- Reduces exudation in chilled and frozen products during storage.
- Hot dogs
- Corned Beef
- Roast beef
- Dried and semi-dried meats
- Keto products
- Protein powders
- Collagen rich powders
- Capsules / Gummies
- Health shakes
- Beauty blends
- Pet foods
- Pet treats
- Binds Fat and Water
- Increases Protein
- Improves Slicing Yield
- Enhances Texture
- Decreases Purge
- Reduces Water Activity
- Versatile in Production