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ScanPro™ HI - series

This high functional pork protein is specially developed for use in high-quality whole hams, bacon and whole smoked and/or cooked products. It is intended for low extension products and is suitable for low-phosphate meat products.

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Annette Steen
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Annette Steen

Area Sales Manager

+45 74 35 11 39
Scanpro Hi Series

Ingredient variants

Variant name
Protein Nx6.25
Water binding
Particle size
Origin
ScanPro™ HI 95
ScanPro™ HI 95
Protein Nx6.25 95-99 %
Water binding 1:12
Particle size 80 % <106μ
Origin Pork

Bacon V2 800X800

Excellent features for meat processors

ScanPro™ HI has unique product characteristics that meet high demands for product quality and processing. This premium ingredient enhances the eating experience, final appearance, and the sliceability of injected meat products.

For you as a food manufacturer, this means that you have more consistent quality and less waste due to improved sliceability.

For consumers, it means improved texture and an appealing product appearance with nicely cut, delicate slices - which are essential features when it comes to choosing one product over another.

The proteins are made from 100 % pork skin and are processed using a highly advanced technology that concentrates the porcine protein through thermal and mechanical treatments.

The strong gel-forming capacity of the ScanPro™ HI-series enables users not only to improve the product performance, but also to boost the productivity. It binds 1:12 parts of water and may be used in a variety of injected meat applications.

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Benefits

Functionality

  • Improved appearance and enhanced eating experience
  • Improved texture and consistency
  • Increased yield
  • Improved sliceability
  • Improved juiciness

Cost-in-use

  • Increased yield
  • Reduced purge
  • Less waste due to improved sliceability

Clean label ingredient

  • Non-GMO
  • 100 % natural origin
  • No known allergens
  • No E-numbers

Catalogues

Find inspiration among a variety of related applications

Learn how it is used

Capturing global trends and motivating insights

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 Understanding the value of sliceability

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.

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 Clean label solutions for all meats

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Get some detailed insights on the various ways in which Essentia solutions can help you achieve clean label claims.

 Video: Yield improvement

Video: Yield improvement

Take a closer look at the various ways in which using functional proteins in meat processing can lead to improved yield.