Perfectabind™

Perfectabind™ C is non-modified and non-GMO, and the need for carrageenan and/or phosphates can be made redundant, obtaining a cleaner label in the process.  Phosphate replacement without any compromise in texture and functionality.

Benefits of Perfectabind™

While cost effectiveness is a continuous requirement to stay competitive in the meat industry, the need for a clean label is a growing trend. Consumers are very conscious of what they buy and what they eat.

Besides clean label the unique functional benefits of Perfectabind™  are:

  • Excellent waterbinding
  • Improved storage stability
  • Improved yield
  • Less purge
  • Improved consistency
  • Cost effective

Cost saving in high-quality meats

In a model system comparable to processed meat, Perfectabind™ C outperforms various native and modified starches. In ham, sausages and canned meats that are based on high-quality meat, significant cost savings and texture improvements can be achieved. Perfectabind™ C is non-modified and non-GMO, and the need for carrageenan and/or phosphates can be made redundant, obtaining a cleaner label in the process.

As another solution to create a ‘clean label’ meat product, Avebe has developed a range of functional potato proteins with excellent emulsifying and gelation properties. At relatively low usage levels they can be used to prepare highly stable emulsions

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Perfectabind™ C is non-modified and non-GMO, and the need for carrageenan and/or phosphates can be made redundant, obtaining a cleaner label in the process.  Phosphate replacement without any compromise in texture and functionality.