Functional mixtures of vegetable proteins and/or grain fibers used for substitution of meat raw material in meat products are represented by following MIX product line groups:

MIX 1 – functional protein used for substitution of meat raw materials in producing all kinds of boiled sausages, sausages, wursts, smoked and cooked sausage of economy class

MIX 2 – soya protein concentrate used for meat substitution in producing all kinds of meat products and semi-finished products

MIX 3 – functional mixture composition of vegetable proteins and grain fibers applied for substitution of meat raw materials in manufacturing all kinds of sausage products.

MIX 4 – functional mixture composition of vegetable proteins and grain fibers applied for substitution of meat raw materials in manufacturing all kinds of minced semi-finished products (cutlets, meat dumplings, forcemeat etc)

MIX 11 – functional vegetable protein used for substitution of meat raw materials in producing all kinds of boiled sausages, wursts, smoked and cooked sausages of economy class.

Application of MIX products provides:

• protein enrichment of the product
• reduces the amount of losses during thermal processing
• high viscosity
• good structure of the product
• good emulsifying ability