For all products in this series, the hydrophilic-lipophilic balance of the protein is precisely controlled so that the protein can fully play its role for textural stability within the food system, giving the products high dispersibility, gelling, and emulsifying properties which ensure balanced performance that meets the injection and tumbling requirements across a variety of processing applications.

High-end injectable meat products, low-temperature meat products, ham, bacon, and other salted products.