Convenience and snacks
Because of the high water binding capacity of our proteins, it is an ideal product to use to avoid water loss after freezing and de-freezing. Especially with coated products it is best to keep the outside as dry as possible. Proteins of DCP help you to avoid water loss after de-freezing, and therefor improve the quality of the product.
Furthermore proteins of DCP give a significant improvement in yield and structure. By adding 2 to 3 % of our products the binding of the meat product will improve significantly.
Download application sheets (pdf)
