ScanPro TM Functional proteins for meat applications

Transcription

1 ScanPro TM Functional proteins for meat applications

2 HIGH-FUNCTIONAL FUNCTIONAL NON- FUNCTIONAL T 95 T 92 T 90 HI 95 HI 92 Beef 95 * * * * /G 390/1 Beef 1100 FCP 75/SF TP 75/SF SP 90 SB 90 Injected and reformed products Bacon (cured, smoked and cooked) Reformed hams and pizza topping Injected whole muscle hams and loins Injected and reformed beef (silverside, eye of round) Emulsified products Cooked sausages / cold cuts (mortadella, Lyoner, Pariser types) Canned products (luncheon meat, liver paté, spreads) Liver products Dried and fermented products Jerky, salami, pepperoni and chorizo types Ground products Meat balls, meat loaf and pelmeni Beef burgers, poultry burgers and nuggets Cooked salami Döner kebab Fresh and comminuted products Fresh and marinated meat Breakfast sausages and minced meat * Halal approved products

3 Benefits Through advanced fractionation processes, the ScanProTM delivers excellent functionality along with a number of outstanding benefits to meat processors around the globe. Improved appearance and enhanced eating experience Improved texture and consistency Increased yield Reduced purge Improved sliceability Improved juiciness Improved mouthfeel Optimised cost-in-use Reduced formulation cost-in-use Increased yield Reduced drying time Less waste due to improved sliceability Nutritional advantages 100 % natural origin No GMO Allergen free No E numbers Reduced fat content Excellent source of proteins High-functional proteins Other benefits Easy to use Long shelf life Microbiologically stable Storage at ambient temperature Proteins capable of more than 10 parts of water/fat are classified as high-functional proteins. Used in combination with other functional ingredients the ScanProTM often have a beneficial synergistic effect. ScanPro TM ScanProTM is a of meat-based functional proteins manufactured using only thermal and mechanical processing, thus ensuring a natural and microbiologically stable product. Origin Protein Fat T % 99 % <106µ T 92/SF 90 % <106µ 1:15 1:15 T 90 HI % 80 % <106µ HI % <106µ Beef 95 >98 % 95 % <200µ Beef 95/C >98 % Fibrous material 90 % <106µ Emulsified and ground products

4 Functional proteins Proteins capable of up to 10 parts of water/fat are classified as functional proteins. Origin Protein How to use ScanPro TM Injection products for injection are very fine powders. To ease dispersion we recommend mixing with other dry ingredients like salt or sugar. The water temperature at mixing point is very important and should be kept below 5 C in order to avoid increased viscosity (does not apply for ScanPro TM HI 95). 1015/SF % 1:8 Superfine powder 1015/F % 1:7 Fine powder 1015/ % 1:5 95 % < 1 mm Typical usage: Our general recommendations for high-functional proteins in cooked products is between % for every 10 % injected weight. For fresh meat injection we recommend 2 % in the brine irrespective of injection level. Dry addition can be added directly into the bowl cutter or mixer. However, in order to activate the proteins and the functionality (water effect), water needs to be present. Add the proteins in the beginning of the process together with some of the water to allow the proteins to work properly. Pre-hydration can be an advantage when mixing the coarsest proteins, but not required. Typical usage: Recommended rate is between 1-3 %, depending on the final product quality etc. 1015/ % 1:4 95 % < 1 mm Pre-made gels Pre-made gels can be used as a raw material directly into the bowl cutter or minced into the mixer, typically in applications where extra viscosity is needed. 1020/G % 1:4 390/ % 1:4 (fat 1:8) 99 % < 4 mm 99 % < 1 mm Beef 1100/ % 1:3 Fine powder Beef 1100/F % 1:4 Fine powder Fat and oil emulsions proteins have the unique ability to form fat and/or oil emulsions. Fat emulsion: proteins will form emulsions using a semi-hot system with cold fat and hot water C and a required minimum emulsion temperature of 45 C to get a stable emulsion system. Oil emulsion: proteins will form emulsions in a cold system due to the lower melting point of the oil. The water can be used directly from the tap (no particular temperature needed). Salt can be added to both fat and oil emulsions to increase the shelf life. FCP 75/SF % 1:6 Fine powder TP 75/SF % 1:8 Superfine powder Non-functional proteins Non-functional proteins are hydrolised proteins rich on protein content. Origin Protein SP % 0 Fine powder SB % 0 Fine powder EssentiaGuide Your free shortcut to a treasure of knowledge on how to use our meat-based proteins. EssentiaGuide lets you dive into detailed recipes, technical documentation and how-to video tutorials. Why not tap into your opportunities already today? It s on essentiaguide.com and registration is free.

5 100% NATURAL ORIGIN It s all about proteins The Essentia of proteins help you improve the performance and the nutritional value of your food and beverage products, while reducing cost. ScanPro TM Functional proteins based on porcine, bovine or poultry raw materials for meat applications. APro TM Blood-based products, red pigment, plasma and haemoglobin for meat applications. ExcelPro TM Compounds of our own internal protein sources, joined and merged through integral production processes to create special functionality for meat applications. ExcelPro TM Plus Intelligent solutions based on our own proteins mixed with external functional ingredients like fibres, alginate systems etc. for meat applications. ProBase TM Stocks, broth and marrow fats for savoury applications. ProFusion TM Tailor-made compounds. ProFlavor TM Meat-based flavour for meat and savoury applications. EmulPro TM Hydrolised proteins for food, health and sports nutrition. MyoCHX TM / HydroCHX TM / HydroBeef TM Hydrolised proteins for food, health and sports nutrition. For more information please visit essentiaproteins.com Disclaimer: The information contained in this brochure is subject to our disclaimer found on essentiaproteins.com