Additives

Allergen-free protein has an excellent water and fat binding capacity that contributes to the overall texture of the finished product. Due to its neutral taste, it can be used in many different emulsified meat products because of its functional and analytical properties.

Suitable for making soups, sauces, desserts, jams, yoghurts, frozen products / berries.

Carrageenan is suitable for thickening various meat products (binds water and improves texture and cutability).

Potato starch is used as a thickener in sauces, kissels, puddings and other foods, but also in baked goods (biscuit dough, potato flour cake).