Human Food

Hemoderivadas proteins with high nutritional value , have multiple functional properties highly valued in the food industry ( gelling, emulsifying , binder ) . Plasma albumin derived from blood has a high gelling ability and stabilize emulsions of water and lipids. Plasma albumin increases the amount of bound water in the dough, pose excellent gelling properties , forming firm , elastic gels that improve the texture of the sausages .

  • Meat industry
  • Sausages
  • Natural Dyes
  • Oenology
  • Planning
  • Sea products