The protein is well dispersible and forms a strong gel after heating and cooling as it can bind till 25 parts of water. Furthermore the Vepro Gel 125 CCI is a combination of meat and collagen proteins which give a nice chicken flavor together with good functionality of the collagen proteins. Finally it has the ability to replace vegetable functional proteins for allergen FREE replacement and taste improvement.

We already will have a significant yield increase even when the chicken fillet is sold fresh/frozen. 

Our Vepro Gel 125 CCI is a high functional chicken collagen protein. Due to the physical form of the protein matrix, it swells in contact with water and blocks the exit of moisture (and fat) from the meat system, contributing to a reduction in cooking loss. 

Grilled chicken fillet sometimes can be too dry. When adding our Vepro Gel 125 CCI a better mouthfeel and taste experience – improved juiciness. Besides we also have a nice chicken flavor, enabling the possibility to reduce salt and spice levels

When producing cooked hams, yield, taste, and elasticity are important product characteristics. Due to changes in legislation and growing consumer awareness, ‘clean labeling’ and ‘fewer E-numbers’  and even ’Nutri-Score’ are becoming required more and more in meat products.

The Vepro Gel 125 CCI fulfills these demands, as it acts with a meat flavor and consists of 90% protein. It has an amino acid profile that is similar to meat.