Fresh and cooked ground sausages
Protein is well suited for all kinds of fresh and cooked ground sausages. Adding protein of different particle size can help improve texture and structure and help you obtain the desired bite.
The strong water-binding and emulsifying properties help reduce formulation costs and enable the user to optimize cost-in-use.
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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
Used in these applications
Dig into the ingredient range
AProRed™
ScanPro™ 1015/1020 - series
ExcelPro™
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Carsten Doktor
Meat, Savory, Nutrition, Dairy, Pet food