VPP (Vegetable Protein Process)
A water-suspendable mixture of corn prolamine and guar gum, VPP forms an elastic film around food particles, extending shelf-life and providing a nutritive coating.
VPP has many proven uses such as: a moisture retention barrier for dried fruits and vegetables, in fresh fish processing to inhibit degradation after the catch as well as preservation of appearance and flavor during processing and freezing.
Retains moisture for both fresh and dried fruits and vegetables.
Protects seed from rotting before germination.
Inhibits degradation and preserves appearance and flavor in fresh fish during processing and freezing.
Reduces oil absorption of potatoes and chicken during frying.