date:Oct 14, 2013
lysis profile. The result is a more effective decolorization process that preserves the valuable functionalities of the globin protein, while selectively removing the strong taste and dark odor of the heme.
Consumer tests have demonstrated that cooked hams prepared with the globin protein isolated with MaxiPro HSP were preferred in taste over hams prepared with pure plasma protein, or with traditionally decolored globin protein. Moreover, excellent gelation and waterbinding properties of the HS