The allergen-free protein is an excellent emulsifier as it stabilizes the water/fat/protein matrix in cuttered & ground meat products. By consequence it prevents fat and water separation before, during & after cooking. In preparation of warm emulsions (like pâté, liver sausage) one part of globin stabilizes 20 parts of hot water & 20 parts of hot fat. For emulsified products where we use cold raw materials, 1 part of globin easily binds 7 parts of fat and ice.