Drinde™ Functional pork-based protein solutions for meat applications
A cost-effective choice and impressive functionality Drinde™ is a range of functional animal proteins suitable for various meat products. The range consists of a number of product versions each with different levels of functionality and particle size. Which one to use, depends on the specific application and the functionality you are looking for. Drinde™ is a cost-effective choice for meat products. Drinde™ contributes towards pork QUID content subject to connective tissue and fat limits. Using Drinde™ to substitute part of the production meat in your recipe can help reduce formulation costs. At the same time it improves the eating experience and the appearance, and ensures consistent product quality. DrindeTM is available in BQAP format to meet Red Tractor requirements.
Clean-label ingredient Drinde™ is a range of functional pork proteins made from 100 % pork skin. The majority of the protein is collagen. It is processed using advanced technology which concentrates the porcine protein through thermal and mechanical treatment. When Drinde™ mixes with water under heating, the collagen unfolds. When cooled down, the collagen refolds into a three-dimensional network which allows the collagen to bind water. When added to meat products, this specific ability adds to the texture and the elasticity. Read on and find out how it works, how to use it, and how to apply it to a range of applications.
Excellent product for improved texture and appealing product appearance.
Benefits Improved appearance and enhanced eating experience Improved texture and consistency Increased yield Reduced purge Improved sliceability Improved juiciness
Improved cost-in-use Reduced formulation cost Increased yield Reduced drying time Less waste due to improved sliceability
Improved nutritional profile 100 % natural origin No GMO No known allergens No E–numbers Reduced fat content
Other benefits Available in BQAP Easy to use Long shelf life Microbiologically stable Storage at ambient temperature Clean-label ingredient
Drinde
TM
Strong gel-forming capacities The strong gel-forming capacity of Drinde™ 1015 and 1020 enables users not only to improve the product performance, but also to boost the productivity. It binds from 1:3 to 1:8 parts of water depending on the particle size, and may be used in a variety of meat applications.
Improved cost-in-use The analytical value of animal proteins in hydration is very similar to meat when replacing 5 - 10 % of the meat with Drinde™ 1015 or 1020 in ratio 1:3. Improving succulent texture and bite by reformulation of the meat composition is crucial in order to get further benefits and improved product quality. Such reformulation could also give attractive economic benefits.
DrindeTM 1015/1
Drinde™
1015/SF
DrindeTM 1015/F
Origin
Protein N x 6.25
84-87 %
Water binding
1:8
DrindeTM 1020/2
Particle size
Application areas
Superfine powder
• Emulsified products • Ground products • Fresh and comminuted products • Dried and fermented products • Reformed products
1015/F
84-87 %
1:7
Fine powder
• Emulsified products • Ground products • Fresh and comminuted products • Dried and fermented products • Reformed products
1015/1
80-85 %
1:5
Max. 1 mm
• Emulsified products • Ground products • Fresh and comminuted products • Dried and fermented products
1015/10
80-85 %
1:3
Max. 10 mm
• Ground products • Dried and fermented products
1015/SF Leg
84-87 %
1:8
Superfine powder
• Emulsified products • Ground products • Fresh and comminuted products • Dried and fermented products • Reformed hams
1020/2
81-85 %
1:4
Max. 2 mm
• Ground products • Emulsified products • Dried and fermented products
1020/4
81-85 %
1:3
Max. 4 mm
• Ground products • Dried and fermented products
Reformed, emulsified and ground products Drinde™ is ideal for a wide range of applications such as reformed ham, sausages, meatballs, cold cuts and dried and fermented products where a succulent and firm texture is needed. Drinde™ provides improved stability through strong gel-forming properties and enables the user to optimise cost-in-use due to reduced formulation costs and improved sliceability.
Benefits Leg Drinde™ 1015/SF is DrindeTM processed specifically from rind taken only from the leg of a pig as legislation denotes that ham must be made from leg meat only. Leg Drinde™ 1015/SF is the perfect choice for reformed ham, replacing 5-10 % of the meat block with Leg Drinde™ plus water at a 1:3 ratio, the quality of the finished product is unaffected, while the recipe costs are significantly reduced. Reducing purge in the finished packaging is another important benefit gained from the use of DrindeTM. As an example of the excellent benefits, a standard reformed ham versus reformed ham with 5 % lean meat replacement (Leg Drinde™ 1015/SF + water 1:3) has been produced and analysed. See results below.
Texture measured on Stable Micro Systems TA-XT2 texture analyser 7700 According to the texture analyser the texture for both products will be the same - it is very important that the texture is not compromised when producing reformed ham.
7580 7460 7340 7220 g/force
Standard
5 % Leg Drinde™ 1015/SF (1:3)
Cost index (Cost price per kg meat or per kg Drinde™ / water) 100
The cost-in-use is significantly lower when using Leg DrindeTM 1015/SF in ratio 1:3 compared to lean meat. The cost is 50 % lower when prices are calculated from the average European pork meat prices.
75 50 25 0 Index
Standard
5 % Leg Drinde™ 1015/SF (1:3)
How to use Drinde™ 1015 and 1020 DrindeTM is well suited for all kinds of emulsified and ground products. It is ideal for cold cuts like e.g. mortadella where a firm texture is needed. Apart from adding the desired bite, the strong gelling enables the user to optimise cost-in-use due to reduced formulation costs and improved sliceability.
Dry addition
Drinde™ can be added directly during production - e.g. into the bowl chopper or mixer.
Pre-made gels
Drinde™ can also be added as a pre-made gel. Can be made with hot or cold water in mixer or bowl chopper. Salt can be added to extend the shelf life of the gels. Gels can be made in different ratios from 1:3 up to 1:8 depending on the purpose of usage, quality and end product type.
Brine for reformed products
Drinde™ 1015/F and Drinde™ 1015/SF can be added into the water when mixing the brine.
Process flow mincer
frying
raw material
fat separation
cooking
chilling
milling
packing
DrindeTM 1015 and 1020 products
20 kg bags
The Essentia range of proteins helps you improve the performance and the nutritional value of your food and beverage products, while reducing cost.
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For more information please visit essentiaproteins.com Disclaimer: The information contained in this brochure is subject to our disclaimer found at essentiaproteins.com
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