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Protein beef SONAC SP95B – Ingredienty. Razvitie, OOO |
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Protein beef SONAC SP95B

Protein beef SONAC SP95B

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  • 4.82 EUR/kg.  - from 10 kg.
Russia, St petersburg
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75% of positive reviews from 4
5 years on Allbiz
Technical characteristics
  • BrandSonac Bad Bramstedt GmbH
  • Country of manufactureGermany
  • Food energy370 kcal / 100g
Protein beef SONAC SP95B

Protein collagenic high-functional SONAC SP95B. It is used in the food industry, in production of meat products as the source of protein, zheliruyushchiya which is moisture connecting a component and emulsifier. Thanks to the neutral taste and functional properties it is applied in the emulsified ready sausages, such as Frankfurt, Vienna, etc., in liverny sausages and pastes, thanks to the small size of particles SP95B it can be used injection meat products, and also in ham, bacon, mincemeat, meat snack, canned food, the fermented products, for increase in viscosity and cold jellification.

Protein collagenic high-functional SP95B - the food collagenic beef protein made of a beef skin by method of raspylitelny drying, the maintenance of a protein of 88% is a high-functional beef protein for application in the food industry. Also following terms designating this product meet: protein beef, animal protein, protein collagenic, gelatin.

SP95B improves texture of fresh meat and forcemeat, is dissolved and zhelirutsya at a cold temperature, reversive at heat treatment of meat products. SP95B consists of absolute beef and is followed by Halyalnosti and Koshernosti's certificates.

Qualitative characteristics:

Indicators: Characteristic and norm:
Appearance: powder, easily loose
Smell and taste: neutral
Color: from white to beige
Mass fraction of a protein, %:
- crude protein 88±2
- on a.s.v. 95±2
- collagenic 100
Gidroksiprolin, / on 100 g: 12±1
Mass fraction of moisture, %: 10±2
Ash-content, %: 2±1
Gel force, Blum, not less 200
The water connecting ability:
- at thermal treatment: 1:20 - 1:30
- at cold jellification: 1:10 - 1:20 (it is possible to cut in 2-3 hours)
The emulsifying ability, min.:
- oil 1:20:20 AM
- pork fat 1:25:25 AM
PH value: 5,0 - 7,0
Bulk density, g/l: 700±100
Size of particles, mesh: 80±10
Solubility, %, not less: 96
Comprehensibility, %, not less: 96
Nutrition value on 100 g of a product: proteins - 92,5 gr.
Power value on 100 g of a product: 370 kcal / 1549 kJ
The general maintenance of minerals on 100 g of a product, no more:
- Sodium 150
- Potassium 8
- Calcium 100
- Phosphorus 0
- Magnesium oxide 6
- Zinc 5

Microbiological indicators and indicators of safety
: Conforms to Uniform sanitary epidemiological and hygienic requirements to goods, subject to sanitary and epidemiological surveillance and requirements the SanPiN Product does not contain GMO!


The recommended dosage:
0,3-1,5% (depends on application)
Brines for injection: it can be added in common with mix for injection or as a part of it. SP95B has to be used in day of preparation of a brine as after a while it will affect viscosity.

Remark: if the content of salt in brines is higher than 7,5%, proteins can begin to flokkulirovat (to form flakes).

Functional or spicy mixes: Negative interactions with other additives are not revealed
Thermal treatment: SP95B best of all shows the high-functional properties after heating above 60 °C
Cold jellification: SP95B possesses properties of cold jellification and forms the cut gel in 2-3 hours of cooling. A dosage 1:10 - 1:20. This property can also influence texture (for example, spreadability)
Influence of pH: Collagenic proteins begin to degenerate in solutions at pH <4,0

Producer and country of origin: Sonac Bad Bramstedt GmbH, Germany

Packing: Bags paper with a polyethylene layer with a net weight of 25 kg.


Storage: far from sources of heat and moisture, in the dry cool place. Optimum temperature of storage is 10-25 °C, humidity - less than 70%.
Expiration date: 5 years from the date of production at appropriate storage (see above) and in undisturbed original packing.
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Protein beef SONAC SP95B
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