Presentation :
Natural pork protein with unique gelling capacities, specially dedicated for dispersion in brine and injection in meat muscles or free brine addition for absorption by massaging.
Product composed with more than 95% of proteins.

Characteristics :

• Water-binding capacities at ratios up to 1:30
• Fat emulsions at ratios up to 1:25:25
• Easy dispersion in the brines without increase in the viscosity and without sedimentation
• A dynamic gel performance to reduce and delay the purge

Applications :
Natural ingredient recommended for bacons, loins, re-constituted hams and shoulders...

Use recommendations :
In emulsion :
Add the CAProCure 95 dry at the start of processing.
In brine :
Dilute the salt and phosphate and then add the CAProCure 95.