Ingredient guide The basics about our range of high functional protein solutions for the meat industry
Best-in-class high functional proteins The high functional proteins presented here add to the yield, the eating experience and the product appearance of injected and reformed meat products. For you as a food manufacturer, this translates into improved yields, more consistent quality and less waste due to improved sliceability. For consumers, it means improved texture and an appealing product appearance with nicely cut, delicate slices - essential features when it comes to selecting one product over another. The proteins are made from 100 % pork skin. They are processed using highly advanced technologies that concentrate the porcine protein through thermal and mechanical treatments. The strong gel-forming capacity of these high functional proteins enables users not only to improve the product performance, but also to boost the productivity. As well as a high level of protein and a low content of fat, these ingredients are neutral in taste and flavour. This makes them ideal for a wide range of applications.
ScanProTM HI 95
ScanProTM HI Premium
ScanProTM T 95
This high functional pork protein is specially developed for use in high-quality whole hams, bacon and whole smoked and/or cooked products. It is intended for low extension products and is suitable for e.g. phosphatefree/low-phosphate products. ScanProTM HI 95 is not cold setting and therefore very easy to work with.
On certain parameters this new high functional ingredient outperforms other industry reference products. The unique gelling properties makes it a perfect choice for high injection meat products. Due to the fine particle size, this product disperses into brines very easily and makes it unique to use in any injection system. It adds to the easy-ofuse that it is not cold setting.
The strong emulsifying properties and gel-forming capacity of ScanProTM T 95 enable users not only to improve the product performance, but also to boost the productivity. As well as injected products, it is highly usable in emulsified products. Used in combination with other functional ingredients, ScanProTM T 95 often has a beneficial synergistic effect.
Protein N x 6.25
*You might also consider ScanProTM HI Premium Plus with an even finer particle size (99 % <100μ).
Nutritional benefits 100 % natural origin Non-GMO No known allergens No E-numbers
Easy to use Long shelf life Microbiologically stable Storage at ambient temperature
100 % Gel strength index
Recommended injection level
75 % 50 %
Ham superiore Bacon Whole smoked/cooked products
Reformed ham Cooked ham Bacon
Reformed ham Cooked ham Bacon Emulsified products
Single ingredient at high injection rates
Suitable for low extension products
Yes >40 % injection
Ideal in combination with other functional ingredients
Suitable for tumbling (reformed)
Dispersable in minced/ chopped meat (mixer)
80 % <106μ
90 % <225μ 100 % <250μ
99 % < 106μ
Ideal for injection
Water binding capacity
Uncover exciting new opportunities for your meat business For more than four decades, meat processors have benefitted from using our meat-based proteins. Not only do our functional and high functional proteins add improved texture and bite to meat products, their impressive water and fat binding capabilities have also helped many meat producers increase yields in both injected and mixed-in products. The ability of these ingredients to retain water results in reduced purge and a lower water-activity in meat products, ultimately offering extended shelf life. A constant focus on the challenges in meat processing has led us to uncover many exciting innovations as we continue to create new opportunities for the meat sector. With our ScanProâ„˘ range of high functional protein solutions we provide food manufacturers with a series of clean label ingredients that meet consumer desires for premium and value-added meat products.
The basics about our range of high functional protein solutions for the meat industry