- Meat extracts (chicken, beef and pork).
- Meat emulsions.
- Meat raw materials (chicken, beef and pork).
Instapro Functional Proteins
The demand for healthy, high-protein products continues to grow throughout the world. Also,
meat processing companies are challenged to provide high-quality, cost-effective products on a
daily basis.
We can offer you:
- 100% NATURAL INGREDIENTS
- FREE OF GMO AND ALLERGENS
- PROTEINS WITH HIGH COLD WATER RETENTION CAPACITY.
- IMPROVEMENTS IN TEXTURE AND CUT
- IMPROVEMENTS IN JUICINESS AND FLAVOR
- INCREASES IN BRINE RETENTION
- REDUCES IN PURGE AND WASTE DURING LATER PROCESSING STAGES
REDUCTION OF SALT, PHOSPHATES AND HYDROCOLOIDS
The addition of Instapro ™ Functional Proteins to formulas as a natural ingredient helps to
strengthen meat applications, it can be used as a natural flavor enhancer, or as an agent that helps
improve water retention capacity. The protein premixes of Proexcar’s Instapro ™ line are 100%
soluble in water at room temperature and guarantee high absorption and retention of water in
the meat and can be formulated on their own, which facilitates labeling due to natural origin and it
is not to be labeled with E numbers.
Enjoy the benefits of Instapro ™ by increasing the protein content in the formulas improving the
texture and juiciness of the finished product, as a result you will have high quality fresh and frozen
products. Also, the products are suitable to be cooked or emulsified for the different
developments that are held in the company.
Fresh Injected or Tombled Products.
- Strengthening of Protein Levels
- Improvement in drainage percentages
- Improvement in sensory and organoleptic properties
- Improvement in yields in process plants.
- Neutral natural flavor or mild natural chicken flavor.
Emulsified Products
- Protein enrichment.
- Yields in Chopping.
- Improved meat texture.
- Moisture retention.
- Process performance improvements.
Frozen Injected Products
- Less waste in freezing processes.
- Defrost runoff prevention
Cooked Products
- Improves Protein Levels.
- Improved Cooking Loss
- Improves texture in finished product.
- Improvement in cutting processes
These highly functional protein powders from by-products and co-products of food grade
processing plants, with multiple functional characteristics, such as flavor enhancers or ingredients
to improve water retention capacity. These are approved for a wide range of applications in the
meat industry such as Injection, Tombled, Adobo, Extenders, cooked products or Emulsified. These
proteins are dried in a special equipment called Spray Dry at special conditions of temperature and
contact time, and can be supplied in powder or agglomerated to guarantee instant solubility in
contact with water.
Today’s consumers demand products with clean labels and with healthy ways of preparation, for
this reason, our products are an excellent alternative and differentiators to the products currently
used such as soy proteins, proteins from other animal sources, dairy proteins, egg proteins. Also,
these products are allergen-free and can reach HALAL, Kosher markets.
Instapro ™ is more for many reasons!
Manufactured through special extraction processes and conditions
They increase the efficiency and capacity of the manufacturing process.
They improve customer perception.
They reduce losses in cooking processes.
They allow to achieve positioning in new markets (low sodium products, clean label)
Approved by Legislation.
New market trends.
Free of GMO and Allergens.
Natural chicken flavor.
FLAVOR ENHANCING PROTEINS
| Flavor characteristics | Product presentation | Bromatological composition | Statement | Applications | |
| PPHC-60 | High chicken flavor | Light brown agglomerated fine powder | Protein 60%, Collagen 20%, Fat 1%, Salt 10% |
Halal,clean label | Marinated, injection, vacuum tumbler, cooked products, emulsified and raw products |
| PPHM-60 | Medium meat flavor | Light brown agglomerated fine powder | Protein 60%, Collagen 20%, Fat 1%, Salt 10% |
Halal,clean label | Marinated, injection, vacuum tumbler, cooked products, emulsified and raw products |
| PHPH-80 | Meat flavor | Brown agglomerated fine powder | Protein 80%, Fat 1%, Salt 10% |
Halal,clean label | Marinated, injection, vacuum tumbler, cooked products, emulsified and raw products |
MULTIFUNCTIONAL PROTEINS
| Reference | Flavor characteristics | Product presentation | Bromatological composition | Statement | Applications |
| Instapro™ | Standardized protein extract, neutral flavor | White fine powder | standardized protein extract 95% Protein 60%, Collagen 20%, Fat1%, Salt 10% |
Halal, clean label | Marinated, injection, vacuum tumbler |
| PPH-80 | Myofibrillar protein Medium chicken flavor. |
Light brown agglomerated fine powder | Protein 80%, Collagen 20%, Fa 1%, Salt10% |
Halal, clean label | cooked and emulsified products |
PREMIXES FOR INJECTION
| Referencia | Característica del sabor | Presentación del producto | Composición bromatológia | Declaración | Aplicaciones |
| Prosal HP- p | Premezclas de alto desempeño para producto fresco | Mezcla fina blancuzca | Sal, proteínas, fosfato | Halal, etiqueta limpia | No requiere de golpe de frio o congelación para su funcionamiento. Excelentes rendimientos en congelación y bajas mermas de descongelacion Marinado, inyeccion, tombler |
| Prosal AD | Alto desempeño en congelación | Mezcla fina blancuzca | Sal, fosfatos (con/sin proteínas) | Halal, etiqueta limpia | Ingrediente formulado para productos que se van a comercializar congelados. |
ProFlavour
The food industry is gradually moving away from the use of artificial flavors and additives. The new
developments are focused on finding healthy ways to add flavor using ingredients that can be
labeled as natural or clean. Ingredients that can add flavor and additional nutritional benefits such
as strengthening protein, and sources of amino acids, are becoming more and more important.
The new developments claim to be a good contribution of protein, turning this into an opportunity
to reach new markets adding value and generating differentiation.
We can offer you:
- NATURAL FLAVOR OR CHICKEN FLAVOR
- SMOKED FLAVOR OR COOKED FLAVOR
- 100% CLEAN LABEL
- ADDITION OR STRENGTHENING OF THE PROTEIN LEVEL.
- ALTERNATIVE PRODUCTS TO THOSE OF YEAST EXTRACT
- ALTERNATIVE PRODUCTS OF MONOSODIUM GLUTAMATE OR HPV
The addition of ProFlavour helps to improve and / or strengthen the organoleptic profile, Proexcar
with the incorporation of new extraction technologies and reactions with molecules has
developed a novel flavor enhancer. Enjoy a 100% natural flavor with a chicken note in a wide
range of culinary applications such as instant broths, chicken cubes, snacks, dips and for seasoning
brines (Adobos). Revisar
Instant soup
The addition of any of the references of the ProFlavour line serves as a palatability enhancer.
Sauces, Marinades and ready-to-eat products.
The incorporation of chicken proteins and oils helps to improve the organoleptic profile in the
preparations due to the presence of natural umami.
Bouillon Cubes
ProFlavour is a natural flavor that helps to enhance the flavor, it can be used as a flavor vehicle or
as an ingredient to provide nutritional value by increasing the content of protein and essential
amino acids.
It can be used as a source of flavor in many food applications helping to balance formulas, and it
also improves the sensory profile.
Snacks
Every day consumers look for healthy snacks that, in addition to a feeling of satiety between
meals, contribute nutritional benefits by having the incorporation of proteins, helping to improve
flavor profiles and balance formulations. The different options and the characteristics that provide
the use of ProFlavour to different salty snacks such as Potatoes, Bananas, Cookies allow to create
products with unique characteristics on the market.
Chicken Oil
On one side of the protein extracts and Functional proteins, we have our brand ProFat, which is
purified chicken oil that can be used in the FOOD and FEED industry as a source of highly palatable
flavor or as a source of energy.
Chicken oil has a medium flavor profile and a liquid appearance, the low melting point favors its
application as an ingredient in applications where flavor is sought, but it can also be used in frying
applications.
ProFat can be marketed according to the needs of the application, liquid, powder from 40 to 60%
fat and Textured (solid).
What you could achieve:
- Improvement of the texture and body of the products.
- Reduce the amount of artificial additives in the formula,
- without affecting the sensory effect on
the flavor. - Taste perception and in some formulations a long residual
- flavor effect in the mouth.
ProFlavour
They are not additives, they are natural ingredients that come from chicken with natural
properties that give chicken a natural flavor, made from food grade raw materials. This allows to
provide high levels of amino acids that in turn can be used as natural sources of protein.
Main features
- Manufactured through special extraction processes and conditions
- They increase the efficiency and capacity of the manufacturing process.
- Improvements in customer perception
- They allow to achieve positioning in new markets (low sodium products, clean label)
- Approved by Legislation.
- New market trends.
- Free of GMO and Allergens.
- Natural chicken flavor.
