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Texture

  PROTEGEL 80R:

Colagen that improves performance and texture, reduces syneresis, allergens substitution, diminishes waste of products during cooking, retention 1 to 5.

  PROTEGEL TX-SH:

Colagen that improves the texture in sausages, reduces syneresis, and avoids milking, alergen substition, retention 1 to 8.

  PROTEGEL 125:

Colagen that improves the texture in sausages and ham, improves the slicibility in ham, retention 1 to 25.


  Hamburguer ligator neutral or with flavor

Provides a more meaty bite and helps in cooking performance.

  Chicken or fish nugget ligator

Provides a more meaty bite and helps in cooking performance.

  Meat softener:

Softens meat and provides a more meaty bite.