Collapro absorbs (cold setting) and binds (hot setting) water in your meat products. Due to the excellent water binding properties, the quality and yield of your products will improve.

Collapro prevents water loss in finished meat products and therefore helps preserve the color and shelf life of your products.
 

When Collapro is blended with meat, fibres expand and form a strong protein matrix within the meat mass.

This fibrous protein matrix remains functional throughout the cooking process, encapsulating fat particles, thus increasing the yield.


 

The natural meat structure of emulsified and comminuted products and even hams is often lost during processing. Using Collapro in the process will improve the texture and compensate for that loss.

Using Collapro will also improve the bite of your products, and if you are an industrial slicer your slicing yield will increase markedly.