Item Code: OC10019 This is a soya protein isolate (90%+ protein content) that is perfect for binding and stabilising fat and water. It is excellent for making fat or rind emulsions and is very effective in a mince mix system.
Ideal for comminuted products such a...
Item Code: OC10018 This is a functional soya protein isolate (90%+ protein content) that is tumbled or injected into meat to increase yield and bind fat and water. This protein can be used as dry-addition or a pre-hydrated solution for tumbling or injection.
It i...
Item Code: OC10012 Offering the same functionality as Empro Plus 10, this is a higher quality soya protein concentrate (70% protein content) for binding fat and water within comminuted products such as Sausages, Burgers, Pie Fillings, Chicken Nuggets, Donner K...
Our entry level product as a binder for sausages or burgers Empro Plus is used to enhance the binding of water and fat, minimising product shrinkage during cooking. Usage rate of 2% - 3% in final product. All the ingre...
Designed to be used when making sausages or burgers
Empro Plus is used to enhance the binding of water and fat, minimising product shrinkage during cooking. Usage rate of 2% - 3% in final product. All the ingredi...
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