The high molecular weight animal (beef) protein derived from purified collagen tissue of cattle with special technology that ensures the preservation of its natural structure, intended for use as a highly functional additive in the manufacture of GOURMET FOODS, SAUSAGES, CANNED FOODS, DUMPLINGS, SEMIFINISHED PRODUCTS, CONFECTIONERY products and other products with the USE OF PROTEIN. In manufacture of the product used a special technology of treatment of collagen-containing materials without the use of bleaching agents, preservatives and antioxidants. Thanks to its fiber structure protein has a high water-binding capacity: After hydration of the product with water (T 25-40 °) water binding capacity is 10 to 12 parts of water to 1 part of the product. It has a high degree of microbiological purity.

Beef protein does not contain GMOs.

The high molecular weight animal (beef) protein derived from purified collagen tissue of cattle with special technology that ensures the preservation of its natural structure, intended for use as a highly functional additive in the manufacture of GOURMET FOODS, SAUSAGES, CANNED FOODS, DUMPLINGS, SEMIFINISHED PRODUCTS, CONFECTIONERY products and other products with the USE OF PROTEIN. In manufacture of the product used a special technology of treatment of collagen-containing materials without the use of bleaching agents, preservatives and antioxidants. Thanks to its fiber structure protein has a high water-binding capacity: After hydration of the product with water (T 25-40 °) water binding capacity is 10 to 12 parts of water to 1 part of the product. It has a high degree of microbiological purity.

Beef protein does not contain GMOs.The high molecular weight animal (beef) protein derived from purified collagen tissue of cattle with special technology that ensures the preservation of its natural structure, intended for use as a highly functional additive in the manufacture of GOURMET FOODS, SAUSAGES, CANNED FOODS, DUMPLINGS, SEMIFINISHED PRODUCTS, CONFECTIONERY products and other products with the USE OF PROTEIN. In manufacture of the product used a special technology of treatment of collagen-containing materials without the use of bleaching agents, preservatives and antioxidants. Thanks to its fiber structure protein has a high water-binding capacity: After hydration of the product with water (T 25-40 °) water binding capacity is 10 to 12 parts of water to 1 part of the product. It has a high degree of microbiological purity.

Beef protein does not contain GMOs.The high molecular weight animal (beef) protein derived from purified collagen tissue of cattle with special technology that ensures the preservation of its natural structure, intended for use as a highly functional additive in the manufacture of GOURMET FOODS, SAUSAGES, CANNED FOODS, DUMPLINGS, SEMIFINISHED PRODUCTS, CONFECTIONERY products and other products with the USE OF PROTEIN. In manufacture of the product used a special technology of treatment of collagen-containing materials without the use of bleaching agents, preservatives and antioxidants. Thanks to its fiber structure protein has a high water-binding capacity: After hydration of the product with water (T 25-40 °) water binding capacity is 10 to 12 parts of water to 1 part of the product. It has a high degree of microbiological purity.

Beef protein does not contain GMOs.

Protein use advantages:

- Reduces the cost of production (1 part of protein binds 10-12 parts of water, which consequently replaces 9-11 parts of raw meat or crude protein).

- Increases the output of finished products due to lower losses in the heat treatment.

- Perfectly combines with soy protein, with dairy proteins, with egg albumens, cereal fillers and other additives used in sausage production.

- Has the ability of gelling at temperatures from 18o up to 100o C, thus maintaining a high level of water retaining capacity throughout the whole heat treatment process.

- Improves the structural and mechanical properties of the product.

- Reduces thermal losses and storage losses.

- Contributes to the most efficient use of down grade meat.

- Due to its fiber structure reduces syneresis during storage of finished meat products.

- Contributes to the preservation of meat products properties subjected to freezing.

- Resistant to the proteolytic enzymes.

- Promotes nutritional and biological value.

- Compensates for the lack of muscle proteins.