Functionality

Collapro... 3 functionalities in 1 product!

• water binding
• emulsification
• texture

Collapro works... as a water binder
Collapro will absorb (cold setting) and bind (hot setting) water in your meat products. Due to the excellent water binding properties, the quality and yield will improve. Collapro prevents water loss in finished meat products and therefore preserves the colour and shelf life of your products.

Collapro works... as an emulsifier
When Collapro is blended with meat, the expanded fibre forms a strong protein matrix within the meat mass. This fibrous protein matrix will remain active throughout the cooking process, encapsulating fat particles, thus increasing the yield.

Collapro works... to improve the texture
Collapro improves the texture of meat and meat products. Collapro replaces the natural meat structure lost in the recovery process, enhancing hams, fine-emulsion products and other comminuted products. Collapro improves your processing, as well as your product properties (e.g. sliceability, bite).

Collapro... Naturally the ideal mix!