Whey Protein Isolate as a Sausage Binder
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Good day to everyone!
Has anyone had experience with using Whey Protein Isolate as a binder for sausage in place of soy or nonfat milk? If so, does anyone know the amounts to use in grams per kilograms?
Many thanks,
Augustus -
Interesting idea…the fact that it is an isolate might make it harder though. You’ve removed the majority of the fat and the lactose…I think I will try this though. We did try to use beef collagen once this is the product and it was a miserable failure. Does it have to be isolate?
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Isn’t that pretty much the binder in Sure Gel? Here’s it’s ingredients:
Whey Protein Powder (Reduced Lactose Whey, Sodium Caseinate, Whey), Sodium Phosphate (33.33%), Hydrolyzed Gelatin (For Flavoring).What’s the difference between whey protein isolate, and powder od reduced lactose whey?
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