Products

VEOS-VAPRAN Pork Globine is an excellent emulsifier that stabilize the fat-water matrix in your meat applications. It can be used to avoid fat loss during grilling of your BBQ sausage or burger. This will give your customer a better mouthfeel and less losses during preparation. In cold preparation it emulsifies 1-7-7 and in hot preparation (like pate): 1-20-20.

VEOS-VAPRAN Pork : I Red - 70 COLP are stabilized reds cells used as a natural coloring agent. The protein is perfect to give your products a ‘meatier’ look. Excellent for fermented sausages as it will not color the fat and will improve the contrast of the mozaik. Besides a version which you can blend ( 70 COL P) we also have an instant colorant ( IRED).