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Excellent gelling properties and improved sliceability

When processing emulsified meat products, firmness, texture and improved yields are key factors. Proteins provide water and fat binding capacity and can build strong emulsifying systems in the meat matrix. This gives a better texture and bite in end products and, at the same time, improves sliceability because of the elasticity coming from the collagen.
Proteins can be added directly into the meat dough together with other ingredients, as single ingredient or in a ready-to-use compound.

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