Saprona Texture Series

Clean Label Enzyme preparation for better texture, bite, volume, elasticity, gel strength and juiciness. Used for meats, poultry, seafood and Dairy and vegetarian & vegan products.

Better Texture and Bite

Better Taste. Improved Whiteness.

Surimi: Higher Gel Strength)

Stabilizers and emulsifier

Salami: Shorter Fermentation Process

Vegan/Vegetarian Products: Better Bite, Elasticity and Stability.

Bread: Higher volume. More Stability. Longer Fresh.

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Phone: (+52) 81-27198990

Email: arojas
@cpgroupingredients.com

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