When using proteins in canned meat products it is important to choose the right protein because of the intense heat treatment.
A variety of proteins exist, but for canned products there are advantages to choosing a non-reversible protein such as AProPork™ which is combined with collagen.
The gelling and emulsifying properties of APro™ and ScanPro™ used for canned products improve the texture and collagen delivers elasticity to the end product for improved sliceability.
This results in better quality products and a cost-in-use solution for your canned meat products.
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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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