Protein from the pork skin, with an approximate collagen content of 70%, that provides texture and elasticity to meat products.
Protein content: 90 % ± 3.
Collagen: 70 % ± 3.
GMO free, allergen free.
Strong water retention capacity
Formation of a reversible gel in cold, or after cooking and cooling.
Dosage: between 1 – 2 %
All kind of emulsified products: sausage, mortadella, sliceable pâté
Tumbled and reformed products
Cured products as a pre-gel