BioProFood LLC

The BioSkin-R solution is used in the meat, dairy and poultry processing industries to prepare an emulsion and soften collagen-containing raw materials. Softener BioSkin-R is a colorless liquid without a pronounced odor. Solution-treated skins improve emulsifying properties and increase water absorption capacity. The tool can be used for sanitary purposes - processing of industrial premises, equipment, inventory. BioSkin-R high-tech solution helps to: • optimize the production process and reduce energy costs; • save the processing time of animal raw materials; • increase the yield of finished products by 3 times; • reduce losses during cooking, reduce moisture loss during storage; • improve the functional properties of meat products; • form the desired consistency; • increase the shelf life of meat products; • reduce the cost of finished meat products • increase the quality of the finished product.

BioPro-V protein is a natural animal product, isolate of connective tissue beef protein. 100% bovine collagen fibers. It has a neutral taste and smell, the absence of gluten and genetically modified organisms. BioPro-V is a food raw material for food production and acts as a structure-forming ingredient. Beef protein is added during the production of meat products and is intended to create a protein framework. Both cold and heat-treated, it retains moisture and maintains emulsifying properties. Other benefits of BioPro-V protein • Helps to preserve the physico-chemical properties of frozen meat products - reduces moisture loss during defrosting and thermal processing; • When storing meat products, it reduces syneresis (release of excess moisture into the packaging of finished products) due to its fibrous structure. It has high water-binding capacity (WCC); • Unlike other proteins, BioPro-V has a high water holding capacity (WHR) throughout the entire heat treatment process. Has the ability to gel at temperatures of 70 degrees Celsius and above. Hot hydration increases gel stability. • High levels of WCC and WHC of protein reduce the secretion of meat juice and help to maintain stable properties of meat products during vacuuming; • BioPro-V is effective in maintaining the shape and stability of thin emulsion and traditional meat products with low protein content and weak structure formation; • High structure-forming properties of BioPro-V help to improve the formation and lagging of minced meat from the equipment in the production of semi-finished meat products; • The addition of natural protein to the recipe of meat products helps to significantly reduce the cost of production and improve the quality of the final product; • BioPro retains its functional properties in combination with other vegetable and animal proteins, fillers, carrageenans.