Protein

  • Isolated Soy Protein
  • Wheat gluten

Peoperties

  • Increase water holdingcapacity 
  • Increase fat binding 
  • Reduce cooking losses3

Recommen Dosage

  • Dry Addition,  1-3%of total weight
  • Emulsion, replace lean meat 10%
  • Ham/Bacon, 10-15% of brine solution
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