ScanPro™ 390/340
A functional protein made from 100 % pork raw materials that can go directly into meat applications as a clean label ingredient.
The series consist of:
- ScanPro™ 390/1
- ScanPro™ 340/1
This protein is ideal for replacing part of the production meat because of it's low collagen content. It binds 1:4 parts of water and can be used in a number of emulsified and ground meat applications.
The ScanPro™ 390/1 is a cost-effective protein, supporting the texture and the appearance of meat products.
Functionality
- Improved appearance and enhanced eating experience
- Improved texture and consistency
- Increased yield
- Reduced purge
- Improved sliceability
- Improved juiciness
- Improved cost-in-use
- Emulsifying properties
Clean label ingredient
- 100 % natural origin
- Non-GMO
- No known allergens
- No E–numbers
Other benefits
- Easy to use
- Long shelf life
- Microbiologically stable
- Storage at ambient temperature
Disclaimer: The products promoted on this webpage are not marketed nor for sale in North America. Please, refer to our general disclaimer and your local Essentia sales representatives for more information about products and availability in your region.
Product details and sample ordering
Explore the product details and the typical applications they go into. Or fill in the order form, if you want to test one of these ingredients in your own facility.
| Product |
Origin |
Protein Nx6 25 |
Water binding |
Fat binding |
Particle size |
| ScanPro™ 390/1 |  |
88-92 % | 1:3 | 1:8 | 99 % < 1 mm |
| ScanPro™ 340/1 | |
85-90 % | 1:6 | 1:8 | 99 % < 1 mm |
- Emulsified products
- Dried and fermented products
Learn how it is used
Find inspiration among a variety of related applications
Cooked sausages and cold cuts
Salami, pepperoni, chorizo
Meatballs, burgers and meat fillers
Get in touch
Annette Steen
Meat, Savory, Nutrition, Dairy, Pet food
Austria, Belgium, Denmark, Finland, Germany, Norway, Sweden, Switzerland and The Netherlands
Capturing global trends and motivating insights
Yield improvement
Take a closer look at the various ways in which using functional proteins in meat processing can lead to improved yield.
Recognizing the vital role texture plays in the eating experience
Texture is an important feature that has a direct influence on the perceived quality of the product, and the level of satisfaction gained from the eating experience.
Meat texture
Find out more about the role texture plays in the manufacture and presentation of different meats.
Eager to test the functionality of this ingredient in your meat application?
Order sample
Get in touch
Contact us to learn more about our meat-based proteins and how we can help clean up your label, add appealing features to your food or beverage product or improve the nutritional value of your brand. Let Essentia Protein Solutions help you reach your goals.