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CHEMITAL P

A mound of a light beige, fine-textured powdered food ingredient against a transparent background.

The CHEMITAL P range has been developed to provide technological functionality and improve the quality of a wide variety of food products using collagen proteins derived from pork, beef and poultry. Thanks to their functional properties, these proteins are a versatile tool for optimising the texture, stability and performance of formulations, adapting to the specific requirements of each application.

Collagen proteins are notable for their ability to interact with the water and fats present in the food matrix, helping to improve moisture retention, emulsion stability and ingredient cohesion. Their inclusion results in more homogeneous, juicy and stable products, whilst also promoting better consistency and a more uniform texture. Thanks to their functional properties, these proteins help to minimise water loss during manufacturing and heat treatment processes, thereby improving industrial yield and the final quality of the product. They also promote the development of firmer, more resilient structures, enhancing the food’s performance during processing, storage and distribution.

CHEMITAL P offers solutions tailored to a wide range of applications in the food industry, serving as a highly valuable ingredient for optimising the physical and sensory properties of food products, as well as for improving their stability and technological performance.

Advantages

  • High water-retention capacity, helping to improve juiciness and reduce losses during processing.
  • Emulsifying properties, promoting the stability of systems containing water and fat.
  • Improves the texture and consistency of the final product, resulting in greater uniformity and cohesion.
  • Contributes to the formation and stabilisation of protein structures, improving the firmness and texture of the product.
  • Reducing wastage during heat treatment, thereby optimising industrial output.
  • Improved stability during storage, helping to maintain the product’s characteristics throughout its shelf life.
  • Wide-ranging versatility of use across different food categories.
  • Easy to incorporate into formulations, adapting to different manufacturing processes and technologies.
  • Optimisation of the quality-performance ratio, promoting more efficient use of raw materials.
  • Contributes to a more satisfying sensory experience by enhancing attributes such as juiciness, texture and mouthfeel.