Presentation :
Natural pork protein with a low collagen rate.
Product composed around 90% of proteins.

Characteristics :

• Water-binding capacities at ratios up to 1:6
• Fat emulsions at ratios up to 1:8:8
• Thermo-reversible gelling features

Applications :
Natural ingredient recommended for hot dogs, pâtés, liver sausages, mortadellas, chunky re-constituted ham...

Use recommendations :
In emulsion :
Add the CAPork 90 dry at the start of processing.
In brine :
Dilute the salt and phosphate and then add the CAPork 90.