Plasma proteins have an enormous waterbinding capacity. During heating at temperatures above 65°C, the albumin proteins start to form a 3-dimensional network which forms a strong and heatstable (!!!) gel. This gelforming property as well as the high solubility in brines makes the protein enriching product well suitable for injection in cooked hams. Plasma is also used in cuttered and ground meat products where a “knack” / meatbite is needed like in Frankfurters for instance.