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Collagen is the most abundant protein in mammals. It makes up 25-35% of the protein content of the animal. Collapro’s unique manufacturing process allows it to remain a highly functional and undenatured protein.

Restructured Ham
· Improved texture
· Improved Cooking Yields
· Less Water and Jelly Separation
· Improved Slicing

Sausages / Burgers
· Stronger Protein Lattice – Cheaper Meat
· Improved Texture
· Reduced Cooking Losses
· Keeps its Form

Dry / Cured Sausage
· Collapro Absorbs Water
· Reduction of Free Water
· Drying Time Reduced
· Yield Increase
  • Improved Meat Structure
  • Excellent Gelling Properties
  • Improved Bite and Mouthfeel
  • Reduced Packaging Purge
  • Reduction in Non-meat Additives. (e.g. Starch, plant and dairy proteins)
  • Improved Processing (Not sticky)
  • Improved Cook and Slicing Yield
  • Improved Fermentation and Drying Processes
  • Synergy in Combination with Other Ingredients
  • Clean Flavor
Native Collagen types:

Type I & III

  • Bovine
  • Porcine
  • Chicken
  • Turkey
  • Fish

Type II

  • Chicken Sternum
  • Chicken Headcomb
  • Eggshell Membrane

To read more about Collapro click to download our information bulletin.
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