Salami, pepperoni and chorizo
Proteins are widely used in many salami types where an emulsion of protein and water are added in order to reduce the formulation cost.
In cooked salami, the strong gel-forming properties of the functional proteins improve stability and texture. In other words you will get more product and a better and more stable quality. In addition to the functional proteins we offer natural pigments for color adjustment of your salami, pepperoni or chorizo sausage.