Gateway Products have developed new GLUTEN FREE Pea Protein / Starch for the meat industry.
This product is produced through our Gluten Free production facility in Toowoomba, Qld
VEGEBIND P is a processed yellow pea ingredient specially prepared for food industry applications. VEGEBIND P is a Gluten Free protein / starch and can be applied in manufactured meats, bakery products and general food products. VEGEBIND P provides an excellent source of protein with a balanced amino acid profile plus has good water binding and fat emulsification functionality.
Water Holding-Cold is 1 Vegebind P : 3 water, Cooked is 1 : 10
Fat emulsification- Effectively emulsified 5 X
Gellation-very firm gel at 1 : 7, forms a firm short gel. Starch gellation occurs at 65°C
Emulsified Meat Systems (EMS) - 1 to 3%
Ground Meats, meat patties, meat balls - 1 to 3%
Whole Muscle Meat Systems (WMS) - 0.5 to 1%
e.g. Typical recipes for Frankfurters and Luncheon meats contain approx. 2% Isolated Soy Protein and 4% Potato Starch. By replacing the Soy Protein and Potato Starch with 6% Vegebind P, the functionality of the Vegebind P will provide the same if not better quality and demonstrates excellent fat emulsification, water holding and gelation at a cost IMPROVEMENT.