· Looking for improved sausage texture?
· Top-quality soya sausage production is now easier than ever.
PROBIND® TXo is the answer. Simply add 1 gram per kilo of PROBIND TXo to your standard recipe – for winning results in emulsified sausage texture profiles.
PROBIND TXo is a functional formula based on the Transglutaminase enzyme. Our product has been specially designed to improve the physical properties of cooked, injected and emulsified products.
BDF’s Technical Department has developed a new application to improve the final properties of meat sausages with a high soya protein content using PROBIND TXo.
Texture analyzer procedures used to measure how PROBIND TXo effects the texture properties of sausages, revealed improved hardness, chewiness and enhanced springiness in both hot and cold conditions.
Hardness improved by 40% at both hot and cold temperatures, while springiness increased by up to 60%, and chewiness by up to 50%.
For more information about this new applications please contact us at info@bdfingredients.com