Proteins are used in cooked salami to improve cost-in use.
Our functional protein solutions will bring strong gel-forming properties to your salami products.
Adding protein of different particle sizes can help improve texture and structure and give cooked salami the desired bite.
The use of protein will improve stability and sliceability.
Get more specific
Click below and learn more about how our ingredients perform:
Disclaimer: This information is provided as is without any warranties. The use and application of our products are not under our control and we recommend to make your own application trials. Please, refer to our general disclaimer
Ready to collaborate?
Get in touch with one of our application specialists.
Meat, Savory, Nutrition, Dairy, Pet food