GP83P is produced during the fat melting process of pork lard. The functional proteins present in pork lard are separated from the fat. Resulting in a greave protein, GP83P, which is high in protein content (83%) together with a significant fat content (11%) which brings excellent meat/roast like flavor properties. The fat content is unique towards other functional proteins, making it possible to vary with possibilities. GP83P has a functionality of 1:6 water binding and emulsifying up to 1:5:5. With a good hydratation of GP83P, an equal meat protein ratio can be reached, amking it possible to be cost effective but still improve taste of your meat product.