AProRed™

AProRed™ Blood-derived protein ideal for enhancing the color of meat

Give your meat products the most appealing appearance AProRed™ is a blood-derived protein that can be used to enhance the natural color of all processed meat products.

It is a coloring food with the ability to easily disperse in water and brine, and is especially recommended for use in injected and reformed meat products.

By adding AProRed™ to their recipe, meat processors improve the quality of their products and make consistency a requirement for the manufacturing process, and in turn the finished goods.

Consistent product quality AProRed™ is derived from processed spray dried pig blood. This results in a stable, high quality and easy to use granulated powder. It is suitable for a wide range of applications when used in low doses.

Plasma

It is based on hemoglobin, which is the iron-containing oxygen-transport protein present in red blood cells of almost all vertebrates.

This protein has a similar performance as myoglobin, which is found in muscle tissue.

Blood

Injection/brine Process

AProRed™ Dry addition

Hemoglobin

Source of iron Due to low dosage it will not have a big impact to person's diet, but it is worth mentioning that AProRed™ is rich in bioavailable iron.

Developed to fit into the process AProRed™ is developed for meat processors, who expect ingredients that are easy to use, have high functionality and give consistent quality.

AProRed™ comes as a packaged instant powder that is readily soluble and easily incorporated into the production process.

0 sec.

30 sec.

60 sec.

Natural origin

90 sec.

120 sec.

Colour and heat stable, it can be used in pasteurized or sterilized products

No known allergens

Easy to handle: micro-granulated powder, dust generation is minimized

Non-GMO 100 % water soluble

Easy to use, added to a brine or directly incorporated

Ingredient

AProRed™

Origin

Protein N x 6.25

≥62 %

Appearance

Application areas

Micro-granulated powder

• Injected and reformed products • Emulsified products • Ground products • Dried and fermented products

AProRed™ in fresh minced and ground meat AProRed™ has a similar chemical structure and performance as myoglobin. Therefore, it provides a natural color to both fresh and cooked meat products.

0 % AProRed™

0.1 % AProRed™

It takes a very low dosage of AProRed™ to enhance the color of fresh minced or ground meat. It boosts the appearance of fresh meat, which when grilled transforms to the natural and typical brownish color.

Unlike food colorants such as E 120, AProRed™ reacts to heating in the same way meat does.

Product appearance is enhanced naturally, thus the color mimics both raw and cooked products appropriately. AProRed™ helps ensure that raw minced meat looks appealing to consumers at the point of purchase and the effect even endures after cooking, frying or grilling.

Meat color is naturally enhanced

Control

0.10 % AProRed™

Brown color, typical of grilled meat

Control

0.10 % AProRed™

E 120 gives raw meat an intense reddish tone that it keeps even after grilling. This artificial coloring makes the meat look unnatural and unhealthy.

0.2 % AProRed™

Meat color tends to be red

0.005 % E 120

Red color, unnatural and raw looking meat

0.005 % E 120

AProRed™, on the other hand, intensifies the color of lean meat in raw hamburgers and once grilled it shows the characteristic transformation to a brownish color.

AProRed™ in PSE meat PSE meat is characterized by an abnormal color, consistency, and water holding capacity, making the meat dry and unattractive to consumers.

The condition is believed to be caused by abnormal muscle metabolism following slaughter, due to an altered rate of glycolysis and a low pH within the muscle fibres.

AProRed™ brings back the natural color of meat that has suffered from myoglobin denaturalization and, thus, is able to mitigate the PSE effect in cooked injected hams. Studies conducted at the

Control ham with normal pH

Institute of Agrifood Research & Technology (IRTA) endorse this thesis.

Hams with normal pH were compared with PSE hams with and without 0.2 % of AProRed™.

The results demonstrate that the use of AProRed™ enhances the redness of the cooked meat without affecting the texture and the organoleptic properties of the ham.

PSE ham without AProRed™

Why use AProRed™ in PSE meat?

Improve the color of PSE meat

Enhance the appearance of injected hams without using artificial colorants

PSE ham with AProRed™

AProRed™ in smoked meat products AProRed™ has a highly noticeable positive effect on smoked meats such as bacon, ham, and many types of sausages.

Using AProRed™ helps reduce the smoking time.

This ensures less exposure to the unhealthy chemicals/fumes endured by the manufacturer during the smoking process, in order to

achieve the much desired toasted tone of meat.

Additionally, time reduction during this step of the process will contribute towards the cumulative cost savings.

Loin without AProRed™

Without AProRed™

Never colors fat

With AProRed™

Why use AProRed™ in smoked meat products?

Less smoking time due to fast color development Intensifies the smoked color Reduces production cost Increases perception of lean meat

Loin with AProRed™

AProRed™ in dried and fermented products As far as dried or fermented products are concerned, the use of AProRed™ is always the perfect choice.

Remains unaffected by the fermenation/ drying/curing process Enhances the lean meat color which remains stable and intense over time

Intensifies the contrast between meat and fat Gives the opportunity to reduce or replace food colorants

Without AProRed™

Never colors fat

With AProRed™

Give the finished product a more natural color

AProRed™ in emulsified and extended meat products AProRed™ is highly effective in all kinds of emulsified products e.g. sausages, cold cuts, canned meat products, etc.

Meat replacements such as meat or vegetable proteins are ideal options for extended meat products but do not complement the natural color of meat. Moreover, color variances of the meat preparations may occur from batch to batch.

Without AProRed™

AProRed™ provides color uniformity in the meat product, thus adding to: better product quality process efficiency brand trust The application process is very simple; AProRed™ is soluble so it can be easily mixed in the brine or used in powder form just as any other ingredient.

The color obtained by using AProRed™ is identical to the hue seen in lean meats.

With AProRed™

AProRed™ in meat products with visible fat AProRed™ is a water-soluble protein. Thus, unlike most food colors, it only intensifies the lean meat color, it does not affect the fat.

Due to this feature, AProRed™ is the perfect solution to intensify the contrast between lean meat and fat of products such as mortadella, salami or other products with visible fat pieces.

Never colors fat

Without AProRed™

With AProRed™

How to use AProRed™ in brines

AProRed™ in dry addition

Avoid dissolving AProRed™ with foam present or with a high stirring Make sure it is dissolves completely

May be blended with other dry ingredients, such as dextrose, to dissolve faster

Add it directly into the meat on its own, or mix it into your recipe with other dry ingredients.

It is not recommended to use AProRed™ in dry blends for applications without curing storage.

Recommended use levels Product

AProRed™

Cooked sausages (hot dog, Vienna)

0.10 - 0.20 %

Dried / Fermented sausages

0.10 - 0.20 %

Cooked ham

0.01 – 0.06 %

Restructured ham

0.06 – 0.10 %

Smoked bacon

0.04 – 0.08 %

Hamburger or similar

0.10 – 0.20 %

Cooked salami and Mortadella or similar

0.10 - 0.20 %

Storage It is recommended that opened bags be resealed and kept in a cool dark place (ideally in a cooler).

The product is best preserved when kept away from direct light and air.

AProRed™ packaging Packed in controlled atmosphere (CO2) in aluminium foil sealed bags.

1 kg printed or neutral bag

1 0 kg printed or neutral bag

Pallet weight 480 kg

Bringing the best of nature directly into your formulation Whether you are looking to clean up your label, add appealing attributes to your food or beverage product or improve the nutritional value of your brand, Essentia Protein Solutions can help you reach your goals.

Essentia Protein Solutions is a global producer of animal protein solutions for the food and beverage industry. All Essentia ingredients are derived from natural raw materials originating from beef, pork,

MEAT

SAVORY

chicken, lamb, fish and insect. The advanced fractionation methods used in our modern facilities only involve thermal and mechanical processing, without using food additives of any kind.

Whatever trend you want to tap into, a good place to start is our Innovation Centers, where our protein experts are ready to engage with your experts to help create exciting new products that consumers feel good about eating.

NUTRITION

DAIRY

PET FOOD