Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Beef Protein
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Advantages
The use of BELPRO connective tissue protein concentrate has a number of advantages:
- Has a high moisture-binding capacity.
- Allows you to process low-grade raw materials and replace expensive meat raw materials.
- Increases the shelf life, as well as the density and solidity of the finished product.
- The finished product gets an elastic consistency and good cutability when cold.
- Reduces weight loss of finished products during storage.
- Improves taste characteristics, quality indicators and nutritional value of the final product.
- Allows you to get a smooth, beautiful pattern on the cut.
- Makes it possible to use in the production of Halal products.
- Does not contain GMO.
- No extraneous Impurities.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Manufacturing
The concentrate of connective tissue proteins "BELPRO" is made from beef soft collagen-containing raw materials, which are supplied from places free from dangerous and quarantine animal diseases and are allowed for processing by the state veterinary service.
JSC "MOGELIT" produces only pure protein, without additional additives and impurities. BELPRO concentrate is produced using exclusively thermal and mechanical technologies, is not genetically modified and meets all safety requirements.
- Applications & Uses
KSB Belpro is used in the production of meat products in hydrated or dry form.
The use of protein concentrate, along with maintaining quality indicators and increasing the nutritional value of meat products, significantly reduces its cost and makes it possible to improve economic performance by reducing the cost of raw materials and increasing production profitability.
The level of replacement of meat raw materials, the method of using beef protein "BELPRO" and the degree of its hydration depends on the goals set and the recipe used.
- Recommendation For Use in Highest Category
In Dry Form
- In dry form, the concentrate is added at the beginning of minced meat preparation to low-fat meat raw materials in the ratio of one weight part of the concentrate and 10 weight parts of water with a temperature of 12°C to 16°C and cut until a homogeneous mass is formed.
- Recommended dosage - 1% to 3% dry concentrate in the formulation.
In Hydrated Form
- One weight part of the concentrate and 10 weight parts of water with a temperature of 12°C to 16°C are added to the cutter, mixed at low speed from 2 to 5 minutes, then at maximum speed until complete absorption of water and formation of a homogeneous mass. The hydrated concentrate can be used immediately after preparation or after storage at a temperature of 0°C to 4°C for no more than 24 hours.
- Recommended dosage - 10% to 15% hydrated concentrate in the formulation.
- Recommendation For Use in First Category
In Dry Form
- In dry form, the concentrate is added at the beginning of minced meat preparation to low-fat meat raw materials in the ratio of one weight part of the concentrate and 5 weight parts of water with a temperature of 12°C to 16°C and cut until a homogeneous mass is formed.
- Recommended dosage - 1% to 3% dry concentrate in the formulation.
In Hydrated Form
- One weight part of the concentrate and 5 weight parts of water with a temperature of 12°C to 16°C are added to the cutter, mixed at a low speed from 2 to 5 minutes, then at maximum speed until the water is completely absorbed and a homogeneous mass is formed. The hydrated concentrate can be used immediately after preparation or after storage at a temperature of 0°C to 4°C for no more than 24 hours.
- Recommended dosage - 10% to 15% hydrated concentrate in the recipe.
Properties
- Smell (Highest Category)
- No Foreign Smell
- Smell (First Category)
- No Foreign Smell
- Typical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Water (Part by Weight, Highest Category) | max. 7.0 | % | - |
| Gel Forming Ability (Cold Water, Highest Category) | min. 800 | % | - |
| Gel Forming Ability (Hot Water, Highest Category) | min. 2500 | % | - |
| Water Binding Capacity (Cold Water, Highest Category) | min. 1000 | % | - |
| Water Binding Capacity (Hot Water, Highest Category) | min. 1300 | % | - |
| Mass Fraction of Protein (Dry Matter, Highest Category) | min. 90 | % | - |
| Mass Fraction of Fat (Dry Matter, Highest Category) | max. 6.3 | % | - |
| Water (Part by Weight, First Category) | max. 10 | % | - |
| Gel Forming Ability (Cold Water, First Category) | min. 500 | % | - |
| Gel Forming Ability (Hot Water, First Category) | min. 1500 | % | - |
| Water Binding Capacity (Cold Water, First Category) | min. 600 | % | - |
| Water Binding Capacity (Hot Water, First Category) | min. 1000 | % | - |
| Mass Fraction of Protein (Dry Matter, First Category) | min. 80 | % | - |
| Mass Fraction of Fat (Dry Matter, First Category) | max. 16 | % | - |
| Value | Units | Test Method / Conditions | |
| Mesophilic Aerobic and Facultatively-Aerobic Microorganisms (Highest Category) | max. 100000 | cfu | - |
| Bacteria of the Group of Intestinal Rods (Coliforms, Highest Category) | Not Allowed | /1g | - |
| Pathogenic Microorganisms (Including Salmonella, Highest Category) | Not Allowed | /25g | - |
| Mesophilic Aerobic and Facultatively-Aerobic Microorganisms (First Category) | max. 100000 | cfu | - |
| Bacteria of the Group of Intestinal Rods (Coliforms, First Category) | Not Allowed | /1g | - |
| Pathogenic Microorganisms (Including Salmonella, First Category) | Not Allowed | /25g | - |
Packaging & Availability
- Packaging Type
- Package
The concentrate is packed in polypropylene bags with a net weight of 10kg.
Storage & Handling
- Transportation
During transportation, loading, and unloading, the concentrate must be protected from atmospheric precipitation and direct exposure to sunlight. It is allowed to transport the concentrate at a temperature not higher than plus 44°C for no more than 60 days.
- Storage
The concentrate is stored in dry, clean, well-ventilated warehouses, free of foreign smell, at a temperature not exceeding 25°C and relative air humidity not more than 70%.
- Shelf Life
3 years from the date of manufacture.