The allergen-free protein is an excellent emulsifier as it stabilizes the water/fat/protein matrix in cuttered & ground meat products. By consequence it prevents fat and water separation during & after cooking. In preparation of warm emulsions (like pâté, liversausage) one part of globin stabilizes 20 parts of warm water & 20 parts of warm fat. For cold emulsions it holds up to 1/7/7.

Globin powder ( Vepro 95 HV)

• 95 % meat protein
• Can be mixed with other ingredients