As canned meat products are exposed to intense heat treatment we recommend you use a non-reversible protein such as AProPork™ in combination with our collagen solutions.
The gelling and emulsifying properties of APro™ and ScanPro™ used for canned products improve the texture and collagen delivers the required elasticity to the end product in order to improve the sliceability.
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Disclaimer: This information is provided as is without any warranties. The use and application of our products are not under our control and we recommend to make your own application trials. Please, refer to our general disclaimer
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Meat, Savory, Nutrition, Dairy, Pet food