<![CDATA[Whey Protein Isolate as a Sausage Binder]]>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

]]>https://waltonsdev.nodebb.com/topic/4982/whey-protein-isolate-as-a-sausage-binderRSS for NodeFri, 11 Sep 2026 06:42:40 GMTThu, 03 Feb 2022 05:54:49 GMT60<![CDATA[Reply to Whey Protein Isolate as a Sausage Binder on Wed, 09 Mar 2022 07:45:58 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/72257https://waltonsdev.nodebb.com/post/72257Wed, 09 Mar 2022 07:45:58 GMT<![CDATA[Reply to Whey Protein Isolate as a Sausage Binder on Tue, 01 Mar 2022 19:55:30 GMT]]>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?

7294b0f9-8592-4a81-9241-2de8c825152e-image.png

]]>https://waltonsdev.nodebb.com/post/71561https://waltonsdev.nodebb.com/post/71561Tue, 01 Mar 2022 19:55:30 GMT