PerfectaBIND®
Replace carrageenan and phosphates in processed meat with potato starch.
PerfectaBIND® outperforms native and modified starches in processed meat applications, delivering excellent water binding, improved storage stability and less purge. It allows manufacturers of ham, sausages and canned meats to reduce or eliminate carrageenan and phosphates from their formulations. Use it to get a cleaner label and realise meaningful cost savings without any compromise in texture, consistency or functionality.
PerfectaBIND® is suited to high-quality processed meat applications including ham, sausages and canned meats. In these formats it delivers significant cost savings alongside texture improvements. It outperforms both native and modified starches in comparable meat production conditions. For manufacturers looking to go further, Avebe’s range of functional potato proteins offers excellent emulsifying and gelation properties. At relatively low usage levels, they enable the preparation of highly stable emulsions and offer another route to a clean-label processed meat product.
More information
Frequently asked questions
Remove phosphates and carrageenan. Keep the texture
PerfectaBIND® delivers clean-label water binding, improved yield and consistent quality across ham, sausage and canned meat applications without modifying your recipe or your process. Talk to our experts about the right grade for your product.
