 Protein goes towards heat. If you're pasteurizing meat in a can, the heat draws the protein out. It stays there. But then people open it up and it looks gross and looks like petroleum jelly or whatever. So back in 2001, they ground up a little bit of potato starch, stuck that in there. The potato starch traps the protein and you don't have any gel anymore. So since 2001, they've got rid of the gel, which has helped with the reputation of it.