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The Arnhem Group

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Proteins & Amino Acids

Proteins & Amino Acids

3 Products found on The Arnhem Group in Nutraceuticals & Supplements

TDSWith TDS

Flavex 35™ banner

Ingredient Name:Milk Protein Hydrolysate
Functions:Texturizing Agent, Protein Source, Flavor Enhancer
Labeling Claims:Clean Label
Protein Content:34.0 - 36.0 %
Physical Form:Solid, Powder

Flavex 35™ is a multi-functional protein hydrolysate used in a variety of meat, poultry and seafood products for flavor enhancement, tenderness, texture, and processing yields. It is particularly useful in added-value fresh/frozen meat products to reduce moisture exudates and fat oxidation, and to inhibit ice crystallization in frozen foods. It allows manufacturers to increase yield, improve quality, and enjoy cost savings while improving flavor.

Flavex 95™ banner

Ingredient Name:Gelatine Hydrolysate
Labeling Claims:Clean Label
Protein Content:88.0 - 94.0 %
Features:Emulsifying, Good Binding, Enhanced Shelf Life, High Quality, Cost Effective, Improved Yield, Improved Water Binding
End Uses:Sausage Rolls, Dry Mixes, Seafood Products, Sauces, Processed Meat Products

Flavex 95™ Hydrolyzed Gelatin (for flavor) is a novel class multi-functional protein approved by the FDA and USDA/FSIS for flavor related purposes in standard identity food systems. Its excellent water binding properties makes it suitable for use in a variety of fresh and processed meat, poultry and seafood products, and allows manufacturers to increase yield, improve quality, reduce fat, and enjoy cost savings.

Curegel 150™ banner

Ingredient Name:Milk Protein Hydrolysate
Labeling Claims:Clean Label
Protein Content:23.0 - 25.0 %
Features:Improved Yield, Cost Effective, High Quality, Improved Water Binding, Enhanced Shelf Life
End Uses:Processed Meat Products, Sausage Rolls, Sauces, Seafood Products, Dry Mixes

Curegel 150™ is a multi-functional protein hydrolysate used in a variety of meat, poultry and seafood products for flavor enhancement, texture, protein extraction and processing yields. It is particularly useful in added-value fresh/frozen meat products to reduce moisture exudates and inhibit ice crystallization in frozen foods. It allows manufacturers to increase yield, improve quality, and enjoy cost savings while improving flavor.