Novaprom | Novapro® Functional Systems

Line of functional systems that offers the best solutions in
additives and ingredients, adapted to market needs.
Developed for meat products: injected, marinated, breaded,
molded, cooked, frozen, emulsified, fresh, cured, matured,
canned, etc., as well as dairy products: cheese, yogurt,
drinks, creams, etc.

Benefits

Support achieving the protein content;
Improves texture, juiciness and general product appearance;
Improves emulsion stability;
Reduces exudation in chilled/frozen products during injection and storage;
Support to reduce syneresis;
Improves sliceability;

Improves shaping of burgers;
Reduces sodium in meat products, maintaining functionality without loss of flavor;
Maintains stability of brine;
Easy mass dispersion in short-time mixing processes;
Increases injection and cooking yields;
Optimizes weighting processes.

Novapro® SF

Functional protein systems.

Novapro® PS

Animal and vegetable protein systems that improve texture and cooking yield.

Novapro® FIX

Systems to accelerate curing processes and maintain coloring during products' shelf life.

Novapro® PHOS

Phosphate-based systems for stability of emulsions, protection against oxidative rancidity and pH balance.

Novapro® TASTE

Condiments and flavoring to promote flavor and standardize formulas.

Novapro® SMOKE

Systems that promote antimicrobial and antioxidant action, giving products a smoky flavor and ensuring uniform color.

Novapro® COLOR

Systems based on natural coloring.

Novapro® CURE

Nitrite and nitrate based systems that promote antimicrobial action and ensure characteristic color.

Applications

Novapro® LAC

Within the Novapro® FS line, Novaprom has created the Novapro® LAC line, stabilizing systems developed to improve viscosity, prevent syneresis, improve creaminess, texture and gloss in dairy products. Our formulas can be adapted to each client's demands, contributing to standardization of formulas and optimization of resources.

Benefits