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Pork plasma

Plasma for finished products

Pork plasma portein ingredients

A truly functional ingredient, our frozen concentrated plasma made from 100% pork is fully traceable and of guaranteed quality. 

Our specialisation in pig production provides us with comprehensive expertise in pig meat and its transformation. We only use technologies designed for the material, in this case blood, to extract the best from it and to offer you high-quality products. Vertical integration enables us to guarantee full traceability of both our livestock and our products.

 

A process at the cutting edge of technology

Its properties in terms of heat resistance, coagulation, emulsification and gelation (while remaining part of the lean/lipids/water chain) give it a central position in our finished product recipes, such as ham/shoulder and meat for ready meals/pâtés/mousses/creams and fermented products.

 

Simple to use, multiple applications

 

A HIGH QUALITY PRODUCT TO HELP YOU CREATE NEW PRODUCTS:

• A guaranteed gel strength.

• Maximised finished product yield after cooking.

• Bound meat making it easier to slice cleanly and without loss.

 

 BENEFICIAL NATURAL PROPERTIES:

• No lipids and collagens for a healthy product.

• Naturally-present essential amino acids retained in the finished product.

• The plasma contains 6% to 8% protein before concentration, and 18% to 20% afterwards.

 

PURE, TASTELESS PLASMA:

• Possible to apply 20% to 30% more than normal recommendations without affecting the taste of the finished product.

• A clear product that has not haemolysed.

• Does not colour the finished product.

• Reduced salt content, making it possible to control sodium level.

 

AN ALTERNATIVE TO PROTEINS SUCH AS THOSE FROM MILK, EGGS OR SOYA:

• An allergen-free product.

• GMO-free.

• No lipids / no collagens.

• Plasma makes it possible to reduce or even eliminate the addition of phosphates and carrageenans

 

For more information, click here to download the presentation brochure and the product technical data sheet.

You can also contact: Yoan DRILLET - ydrillet@cooperl.com - 02 96 30 79 21