Cooked sausages and cold cuts
Proteins have unique water and fat binding properties and for cooked sausages this is a very important feature.
There are different solutions depending on whether the sausage is eaten hot or cold and to achieve the right texture, bite and “knack”, it is essential to get the right combination of proteins.
The strong water and emulsifying properties help reduce formulation costs and enable the user to optimize cost-in-use.
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Click below and learn more about how our ingredients perform.
Cooked sausage, frankfurter type
with ScanPro™ 1015/F
with AProPork™ and ScanPro™ 1015/SF
with AProPork™ and AProRed™
Cooked sausage, mini hot dog
with ScanPork D-90
with ScanPro™ T 95
with ScanPro™ T 92/SF
with ScanPro™ 390/1 and AProPork™ or ExcelPro™ P 80 F
Pork cold cut
with ExcelPro™ P 80 F and AProRed™
Turkey sausages with starch
with ScanPro™ T5000 and AProRed™
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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Contact us to learn more about how to optimize your brand with our meat-based proteins