CC 400

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.
Thin powder
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