ScanPork™
ScanPork™ ingredients comprise a range of functional, native collagen made from inside tissue, making them a natural choice for meat applications in general. They are available as fine powder and offer a wide range of functionality
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
- Lower cooking loss
- Freeze and thaw stability
- Water and fat binder
- Texture building
- Syneresis control
Clean label ingredient
- Can be labelled as stock, broth and bouillon
- Non-GMO
- 100 % natural origin
- No known allergens
- No E-numbers
Other benefits
- Easy to use
- Long shelf life
- Microbiologically stable
- Storage at ambient temperature
Catalogues
Find inspiration among a variety of related applications
Learn how it is used
Emulsified
When producing emulsified meat products, firmness, texture and improved yields are key factors. The impressive water binding capacity of our functional proteins can build strong emulsifying systems in the meat matrix. This gives a better texture and bite in end products and, at the same time, improves sliceability because of the elasticity coming from the collagen.
Dried and fermented
Revolutionize your dried meats with excellent functionality. Our protein solutions have exceptional capabilities that deliver excellent benefits for the production process. Whether products are injected or emulsified, the proteins ensure cost-effectiveness, great texture, and consistent quality. Perfect for pepperoni, salamis, dried meat sticks, and shelf-stable sausages.
Ground products
Our functional proteins can be added directly into the meat dough together with other ingredients, as a single ingredient or in a ready-to-use compound. They bind water and fat, enhancing ground meat systems—fresh, frozen, or cooked. Different versions of the ingredient are available to suit the required functionality resulting in improved texture, yield, product stability.
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Video: Yield improvement
Take a closer look at the various ways in which using functional proteins in meat processing can lead to improved yield.