Flavor Enhancer

Flavex 35™ is a multi-functional protein hydrolysate used in meat, poultry and seafood systems for flavor enhancement, tenderness, texture and processing yields. It is particularly useful in added-value fresh/frozen meat products to reduce moisture exudates and fat oxidation, and to inhibit ice crystallization in frozen foods. Flavex 35 disperses easily in brine solutions.

Features and Benefits

Applications

• Cold gel protein/thermal reverse gel
• Cold water soluble
• Reduce moisture exudates and fat oxidation
• Extends shelf-life
• Enhances flavor profile
• Imparts fat mouthfeel/texture
• Flavoring category in foods
• Clean labeling – 100% Natural

• Added-Value Meat/Poultry/Seafood Products (fresh/frozen)
• Emulsified/Injected/Ground/Irradiated Meat
• Marinades
• Entrée Dishes
• Fat replacement
• Low fat and binder-free meat systems
• White meat (pork, poultry, fish, surimi)
• Summer sausage

Physical:

Color:
Taste:
Form:

Creamy White
Clean
Fine Powder

Chemical:

Protein (as is):
Fat:
Moisture:
Carbohydrates:
pH:

35.00% +/- 0.5%
2.00% +/- 0.5%
2.00%
61.00%
6.5 to 7

Microbiological:

TPC / gm:
E coli:
Salmonella/375 gm:

<10
Negative
Negative

Suggested Use Level

1% to 2%

Storage Recommendations

In unopened bags product will have a shelf life of at least one year at ambient temperature.
Store in dry cool area.

Packaging

50 lb. (22.68 kg) bags. 40/50 lb. bags per pallet (stretch wrapped).

Ingredient Statement

“Hydrolyzed Protein (milk, gelatin)”