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Proteus® | Functional Proteins
Protues® is a clean label functional protein that has been shown to help increase moisture retention and improve yield in meat and poultry applications, without negatively impacting sensory attributes.
When consumers bite into meat and poultry products they expect it to be juicy and flavorful. One of the largest hurdles meat manufacturers face is ensuring the quality attributes of their products can withstand abusive cooking techniques within food service settings or at home.
Compared to phosphates or other additives, Proteus can provide a juicier product with a natural taste, appearance, and feel. Proteus also offers increased cook yields with reduced sodium contribution as compared to sodium phosphates or high levels of salt. In addition, Proteus is allergen free, making it a great alternative to traditional fillers that are often labeled allergens, such as soy.
Meat and poultry products retain moisture for longer periods of time with Proteus, even under harsh conditions often time realized in food service settings such as over-cooking, under heat lamps, rewarming, etc.
Muscle proteins in meat and poultry are large, highly structured molecules that prevent them from interacting with water or other proteins. Our patented technology helps expand the protein structure to expose natural water or protein binding sites that were previously hidden. This allows your meat and poultry products to retain more moisture without using high levels of salt or chemical additives such as phosphates.
Today's consumers have never had more information at their fingertips, making them savvier than ever when it comes to food choices. Cost and convenience have become top-of-mind considerations. This leaves manufacturers with the challenging task of producing high-quality meats at lower prices. Learn how Kemin can help in our latest case study.
In addition, you can see the results of a study that shows how Proteus improved process yield in all beef, fully cooked, and frozen meatballs.
InnoBLQ™ is a clean label functional protein developed to help improve moisture retention, reduce oil uptake, and improve breading adhesion in battered, breaded, and fried foods. Explore more -->
Regulatory compliance varies by region. Consult with your regulatory representative for specific applications and labeling.
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