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          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