DPS® Food Bindings and stabilisers
Vegetal and Animal Proteins,Dietary Fibres, Emulsifiers, Natural Preservatives and Anti-Oxidants

Bindings and stabilisers


Vegetal Proteins

Various protein sources are used to optimise texture, juiciness and binding/stabilising capabilities. Dutch Protein & Services is known to maximise protein functionality either from the base material or by adding specific proteins that work in combination with specially developed binders and stabilisers. Origins of proteins can be pork, beef, soja, rice, pea, lupine, wheat, and so on. Both water and fat stability is created and even emulsion strengths and stabilities are created according to the specific product and recipe.

Dietary Fibres

Many fibre applications and origins are marketed by DPS. Not only as part of nutritional advantages but also for functionalities such as water binding capacity, structural effects and stabilising features. Various origins such as beef, wheat, bamboo, fruit, vegetable, pea, rice, and so on are standard. Mostly tailored products with multiple origins of combined fibres are offered to meet specific demands on binding/stabilising and textural features.

Bindings

This product range is truly diverse. As soon as a certain base material or a combination of base materials is reformed or reshaped, focus goes out to binding the individual components evenly together. Different components or particles can range from whole muscles to ground or even separated or emulsified raw materials. Depending on the desired texture, mouth feel, fat % and cost objective, an amount of water and/or fat is usually added. The components that are then present need to be bound together so that the desired texture of the final product is achieved. Besides texture and aspects as yield upon cooking or frying, formability in further processing production lines, uniformity and stability during shelf life are important parameters. A vast experience within Dutch Protein & Services always guarantees you the right texture and structure for the right price.

Emulsifiers

Water and fat do not like each other. When mixed together, separation into 2 phases results if nothing is done to link the fat and water particles together and to reduce the surface tension between those two phases. Emulsifiers are suitable to realise just that. Dutch Protein & Services creates the best emulsifying capabilities by combining specific emulsifiers and by creating emulsions capacities and strengths suited for each individual product. The resulting emulsions are cold or hot stabilised and get their strength through ingredient combination, specific ratio of presence of water, fat and ingredients, and the specific process that is in place to make the emulsion. Emulsions can be used in many ways, for example as fat replacers, or can be processed as such.

Stabilisers

Dutch Protein & Services specialises in tailored stabilisers that are added to improve specific characteristics of a product, thereby actually stabilising the system. The stabilisers of DP&S are usually added in low amounts and function specifically in each product and process. Examples include improving or creating freeze/thaw stability, improving or creating required textures and structures (gummy, fibrous, gelly, elastic, loose, tender, and so on), creating improved yields with maintaining the best qualities, and improving the behaviour of products during preparation and consumption. Many different combinations of ingredients and additives are used. The specific application and base recipe is always the guideline for proposing the best functioning stabiliser.

Vegetal and Animal Proteins

Various protein sources are used to optimise texture, juiciness and binding/stabilising capabilities. Dutch Protein & Services is known to maximise protein functionality either from the base material or by adding specific proteins that work in combination with specially developed binders and stabilisers. Origins of proteins can be chicken, soja, rice, pea, lupine, wheat, and so on. Both water and fat stability is created and even emulsion strengths and stabilities are created according to the specific product and recipe.

Dietary Fibres

Many fibre applications and origins are marketed by DPS. Not only as part of nutritional advantages but also for functionalities such as water binding capacity, structural effects and stabilising features. Various origins such as wheat, bamboo, fruit, vegetable, pea, rice, and so on are standard. Mostly tailored products with multiple origins of combined fibres are offered to meet specific demands on binding/stabilising and textural features.

Bindings

This product range is truly diverse. As soon as a certain base material or a combination of base materials is reformed or reshaped, focus goes out to binding the individual components evenly together. Different components or particles can range from whole muscles to ground or even separated or emulsified raw materials. Depending on the desired texture, mouth feel, fat % and cost objective, an amount of water and/or fat is usually added. The components that are then present need to be bound together so that the desired texture of the final product is achieved. Besides texture and aspects as yield upon cooking or frying, formability in further processing production lines, uniformity and stability during shelf life are important parameters. A vast experience within Dutch Protein & Services always guarantees you the right texture and structure for the right price.

Emulsifiers

Water and fat do not like each other. When mixed together, separation into 2 phases results if nothing is done to link the fat and water particles together and to reduce the surface tension between those two phases. Emulsifiers are suitable to realise just that. Dutch Protein & Services creates the best emulsifying capabilities by combining specific emulsifiers and by creating emulsions capacities and strengths suited for each individual product. The resulting emulsions are cold or hot stabilised and get their strength through ingredient combination, specific ratio of presence of water, fat and ingredients, and the specific process that is in place to make the emulsion. Emulsions can be used in many ways, for example as meat or fat replacers, or can be processed as such.

Stabilisers

Dutch Protein & Services specialises in tailored stabilisers that are added to improve specific characteristics of a product, thereby actually stabilising the system. The stabilisers of DP&S are usually added in low amounts and function specifically in each product and process. Examples include improving or creating freeze/thaw stability, improving or creating required textures and structures (meaty, gummy, fibrous, gelly, elastic, loose, tender, and so on), creating improved yields with maintaining the best qualities, and improving the behaviour of products during preparation and consumption. Many different combinations of ingredients and additives are used. The specific application and base recipe is always the guideline for proposing the best functioning stabiliser.

Natural Preservatives and Anti-Oxidants

This category is important for all products. An improved stability of colour and shelf life always serves the consumer, the product and its' producer. Increased food safety, less colour difference on the product shelves and therefore less waste is an advantage to all. Dutch Protein & Services has developed as full product range that extends shelf life of fresh and precooked products and improves or stabilises colour of whole muscle or minced and mixed products, eventual coatings and so on. Specific combinations of anti-oxidants and specialty natural plant and fruit extracts make sure that a significantly longer product stability is realised. Combination with or without additives are common and Future Concepts recently launched clean label possibilities that are as effective in use as the more traditional additive combinations from DPS.

Vegetal and Animal Proteins

Various protein sources are used to optimise texture, juiciness and binding/stabilising capabilities. Dutch Protein & Services is known to maximise protein functionality either from the base material or by adding specific proteins that work in combination with specially developed binders and stabilisers. Origins of proteins can be pork, beef, soja, rice, pea, lupine, wheat, and so on. Both water and fat stability is created and even emulsion strengths and stabilities are created according to the specific product and recipe.

Dietary Fibres

Many fibre applications and origins are marketed by DPS. Not only as part of nutritional advantages but also for functionalities such as water binding capacity, structural effects and stabilising features. Various origins such as beef, wheat, bamboo, fruit, vegetable, pea, rice, and so on are standard. Mostly tailored products with multiple origins of combined fibres are offered to meet specific demands on binding/stabilising and textural features.

Bindings

This product range is truly diverse. As soon as a certain base material or a combination of base materials is reformed or reshaped, focus goes out to binding the individual components evenly together. Different components or particles can range from whole muscles to ground or even separated or emulsified raw materials. Depending on the desired texture, mouth feel, fat % and cost objective, an amount of water and/or fat is usually added. The components that are then present need to be bound together so that the desired texture of the final product is achieved. Besides texture and aspects as yield upon cooking or frying, formability in further processing production lines, uniformity and stability during shelf life are important parameters. A vast experience within Dutch Protein & Services always guarantees you the right texture and structure for the right price.

Emulsifiers

Water and fat do not like each other. When mixed together, separation into 2 phases results if nothing is done to link the fat and water particles together and to reduce the surface tension between those two phases. Emulsifiers are suitable to realise just that. Dutch Protein & Services creates the best emulsifying capabilities by combining specific emulsifiers and by creating emulsions capacities and strengths suited for each individual product. The resulting emulsions are cold or hot stabilised and get their strength through ingredient combination, specific ratio of presence of water, fat and ingredients, and the specific process that is in place to make the emulsion. Emulsions can be used in many ways, for example as meat or fat replacers, or can be processed as such.

Stabilisers

Dutch Protein & Services specialises in tailored stabilisers that are added to improve specific characteristics of a product, thereby actually stabilising the system. The stabilisers of DP&S are usually added in low amounts and function specifically in each product and process. Examples include improving or creating freeze/thaw stability, improving or creating required textures and structures (meaty, gummy, fibrous, gelly, elastic, loose, tender, and so on), creating improved yields with maintaining the best qualities, and improving the behaviour of products during preparation and consumption. Many different combinations of ingredients and additives are used. The specific application and base recipe is always the guideline for proposing the best functioning stabiliser.

Natural Preservatives and Anti-Oxidants

This category is important for all products. An improved stability of colour and shelf life always serves the consumer, the product and its' producer. Increased food safety, less colour difference on the product shelves and therefore less waste is an advantage to all. Dutch Protein & Services has developed as full product range that extends shelf life of fresh and precooked products and improves or stabilises colour of whole muscle or minced and mixed products, eventual coatings and so on. Specific combinations of anti-oxidants and specialty natural plant and fruit extracts make sure that a significantly longer product stability is realised. Combination with or without additives are common and Future Concepts recently launched clean label possibilities that are as effective in use as the more traditional additive combinations from DPS.

Vegetal and Animal Proteins

Various protein sources are used to optimise texture, juiciness and binding/stabilising capabilities. Dutch Protein & Services is known to maximise protein functionality either from the base material or by adding specific proteins that work in combination with specially developed binders and stabilisers. Origins of proteins can be pork, beef, soja, rice, pea, lupine, wheat, and so on. Both water and fat stability is created and even emulsion strengths and stabilities are created according to the specific product and recipe.

Dietary Fibres

Many fibre applications and origins are marketed by DPS. Not only as part of nutritional advantages but also for functionalities such as water binding capacity, structural effects and stabilising features. Various origins such as beef, wheat, bamboo, fruit, vegetable, pea, rice, and so on are standard. Mostly tailored products with multiple origins of combined fibres are offered to meet specific demands on binding/stabilising and textural features.

Bindings

This product range is truly diverse. As soon as a certain base material or a combination of base materials is reformed or reshaped, focus goes out to binding the individual components evenly together. Different components or particles can range from whole muscles to ground or even separated or emulsified raw materials. Depending on the desired texture, mouth feel, fat % and cost objective, an amount of water and/or fat is usually added. The components that are then present need to be bound together so that the desired texture of the final product is achieved. Besides texture and aspects as yield upon cooking or frying, formability in further processing production lines, uniformity and stability during shelf life are important parameters. A vast experience within Dutch Protein & Services always guarantees you the right texture and structure for the right price.

Emulsifiers

Water and fat do not like each other. When mixed together, separation into 2 phases results if nothing is done to link the fat and water particles together and to reduce the surface tension between those two phases. Emulsifiers are suitable to realise just that. Dutch Protein & Services creates the best emulsifying capabilities by combining specific emulsifiers and by creating emulsions capacities and strengths suited for each individual product. The resulting emulsions are cold or hot stabilised and get their strength through ingredient combination, specific ratio of presence of water, fat and ingredients, and the specific process that is in place to make the emulsion. Emulsions can be used in many ways, for example as fish or fat replacers, or can be processed as such.

Stabilisers

Dutch Protein & Services specialises in tailored stabilisers that are added to improve specific characteristics of a product, thereby actually stabilising the system. The stabilisers of DP&S are usually added in low amounts and function specifically in each product and process. Examples include improving or creating freeze/thaw stability, improving or creating required textures and structures (fishy, gummy, fibrous, gelly, elastic, loose, tender, and so on), creating improved yields with maintaining the best qualities, and improving the behaviour of products during preparation and consumption. Many different combinations of ingredients and additives are used. The specific application and base recipe is always the guideline for proposing the best functioning stabiliser.

Natural Preservatives and Anti-Oxidants

This category is important for all products. An improved stability of colour and shelf life always serves the consumer, the product and its' producer. Increased food safety, less colour difference on the product shelves and therefore less waste is an advantage to all. Dutch Protein & Services has developed as full product range that extends shelf life of fresh and precooked products and improves or stabilises colour of whole muscle or minced and mixed products, eventual coatings and so on. Specific combinations of anti-oxidants and specialty natural plant and fruit extracts make sure that a significantly longer product stability is realised. Combination with or without additives are common and Future Concepts recently launched clean label possibilities that are as effective in use as the more traditional additive combinations from DPS.