Plasma proteins are the perfect heat setting proteins to be used in cooked meat products. Plasma does not have any functionality when it is unheated, but the moment when it is heated, plasma proteins set and firm into a stable mass. This is a non reversible process, meaning that after cooking and cooling down, the plasma keeps its firmness. Therfore, plasma is the ideal product to use in cooked hams, sausages and canned meat products where waterbinding and firmness of texture are important. Plasma has a waterbinding up to 1:15 and has good emulsification in heated solutions (1:10:10). 100% natural from bovine or porcine origin. Hydroxyproline free.