AProPork™
AProPork™ is a functional protein obtained from natural porcine blood. It is a highly soluble free-flowing powder and has excellent water binding and emulsifying properties for enhancing the quality of processed meats.
Please, refer to our general disclaimer and your local Essentia sales representatives for more information about products and availability in your region.
Ingredient variants
Benefits
Functionality
- Excellent water binding
- Heat stable
- Outstanding emulsifier
- Highly soluble with low viscosity
- Gels when heated
- Improves texture and juiciness
- Increases the meat bite
- Excellent performance in sterilized processes
Clean label ingredient
- Non-GMO
- 100 % natural origin
- No known allergens
- No E-numbers
Other benefits
- Excellent microbiologic quality
- Decreases formulation costs
Catalogues
Find inspiration among a variety of related applications
Learn how it is used
Cooked sausages and cold cuts
Our proteins boast unique water and fat binding abilities crucial for hot or cold use. Achieve the ideal bite with our meat and blood-based proteins, reducing costs and optimizing formulation for an unparalleled production process.
Canned products
Elevate canned meats with AProPork™ and collagen solutions. Heat-resistant APro™ and ScanPro™ enhance texture, while collagen ensures ideal elasticity and improved sliceability.
Injected and reformed
Refine your injected meat products with functional protein solutions ideal for hams, bacon, smoked, and cooked items. Ideal for various injection levels, some perfect for extended hams, others for phosphate-free options. There are so many benefits to using these clean label ingredients to an all-round boost to your processes that will help yield optimal results.
Capturing global trends and motivating insights
5 ways to improve the formulation of your meatballs
The 5 improvement points presented here uses ScanPro™ 1015 – a powdered functional pork protein ideal for meat replacement in e.g. meatballs.
Hybrid - the best of two worlds
A growing number of consumers are adapting some of the principles of the vegetarian kitchen while still enjoying the taste, flavors and nutritional advantages of the traditional kitchen with animal proteins. The trend paves the way for new hybrid ingredient options.
Turning scraps to high value product
Innovative upcycling practices transform waste into valuable products, reduce environmental impact, and maximize resources. From food scraps to animal by-products, this approach drives sustainability and offers new opportunities for ethical consumption, especially with the rising demand for upcycled ingredients.
5 ways of crafting the ultimate protein sandwich
Sandwiches are arguably the most popular choice for consumers on-the-go and are preferred for their versatility and variety. Discover ways of crafting the ultimate sandwich by enhancing every element to bring together a superior specimen that will win in taste and nutrition.
5 ways to turn bacon into a better business
Here are 5 relevant techniques explaining how you can make bacon even more delicious for consumers and more convenient and cost-effective for you as a bacon producer.
Making meat a healthier option
Meat products are still a major source of nutrition in all corners of the globe. Modern consumers are looking more closely at what is contained in the food they choose; therefore, products need to be more label friendly in order to stay ahead of the competition.
Understanding the value of sliceability
Most meat processors must slice their products for display and distribution. There is a direct link between profitability and sliceability with advantages for more and better-looking slices having the most customer appeal.
The importance of yield in meat processing
Yield in meat processing is an important factor that is directly proportional to profits. Functional proteins provide numerous value adding properties that benefit meat processors and consumers.
Clean label solutions for all meats
Get some detailed insights on the various ways in which Essentia solutions can help you achieve clean label claims.
Video: Yield improvement
Take a closer look at the various ways in which using functional proteins in meat processing can lead to improved yield.
Embracing clean and clear labels
Clean and clear labels, now industry standards, focus on natural ingredients and supply chain transparency. Embracing these labels meets consumer demands, enhances trust, and promotes sustainability, allowing informed choices and building loyalty.
5 ways to improve your dried salami
Whatever your motivation, here are 5 ways for you to improve the competitiveness of your dried salami.