The product offers good water and fat binding properties, is suitable for emulsification and aids gel formation. Typical residual fat content: approx. 9%. It can be used in a variety of ways in existing recipes and improves texture and process stability.

Typical applications include cooked sausages, minced meat products, sauces, fillings, and vegetarian and vegan finished products.

Quality:organic, conventional

Origin: EU

Sectors: Food

Properties: high in protein, emulsifying, structure-forming