Binder/emulsifier

Wednesday, 13 September, 2006 | Supplied by: http://www.oppenheimer.com.au/



Oppenheimer has developed the Prontogel range of hi-functional proteins which are claimed to have increased water binding capacities. The soy protein-based binder can be used to prevent weight loss and shrinkage in processed meat products and help meat to retain its natural juices.

Prontogel EM 974 will bind up to 12 times its weight of water and help to stabilise emulsified fat leading to improved product appearance. The high binding capacity of EM 974 means that final yields can be increased while simultaneously using lower dosages of the binder.

Prontogel IJ 981 has been developed for injection processes. It also binds up to 12 times its weight of water.

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