Veos produces high functional pork proteins like plasma, globin, colourant, haemoglobin, aroma and collagen. Each of our products possesses a specific functional property. They bind water, emulsify, gel or colour. We offer strong solutions especially for the meat processing industry. Our products improve the quality of meat products, they give a richer colour and provide a firmer structure…
Pork Collagen
The premium high functional pork protein are available in for injected (Vepro Gel 95 PCI) and cuttered/emulsified (Vepro Gel 100 PC) applications.
Pork Plasma
The unique properties of plasma gives it a broad range of applications. The forming of a heat stable and irreversible gel after heating makes it excellent to give structure to your meat. Also for cutter meat products, it adds to the “meat bite” in frankfurter or hotdogs.
Pork Globine
An excellent emulsifier that stabilize the fat-water matrix in your meat applications. It can be used to avoid fat loss during grilling of your BBQ sausage or burger. This will give your customer a better mouthfeel and less losses during preparation. In cold preparation it emulsifies 1-7-7 and in hot preparation (like pate): 1-20-20.
Pork Colorant: I Red - 70 COLP
The stabilized reds cells are used as a natural coloring agent. The protein is perfect to give your products a ‘meatier’ look. Excellent for fermented sausages as it will not color the fat and will improve the contrast of the mozaik. Besides a version which you can blend ( 70 COL P) we also have an instant colorant ( IRED)
Pork Hydrolysate
The Vepro hydrolysate improves your nutritional levels in your application. Perfectly soluble in the brine, with no added viscosity, making it perfect for injection of pork applications.
Pork Hemoglobin
This product with 95 % of pure blood proteins can be easily used to replace fresh blood in your black pudding or blood sausage. Highly soluble and easy to be used instead of fresh blood.
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