AProPork™ Heat-stable functional plasma protein ideal for improving the overall quality of meat products
AProPork™ is of 100 % natural origin and is made from the soluble fraction of porcine blood
Porcine plasma protein
Offers versatile and favorable functionality in cooked and injected meat products Impressive functional properties
Functional benefits
AProPork™ is a heat-stable plasma-based protein solution that exhibits many functional properties, including gelling, water binding and emulsification. Due to its versatile functionality, it is widely used in the meat industry. AProPork™ works well in cooked and injected meat products where it adds to the eating experience, the yield and as a result, the profits.
Added texture and cohesion Increased juiciness Increased yields Reduced cost-in-use Reduced purge and cooking loss Improved sliceability Excellent emulsifying properties
Nutritional benefits Excellent amino acid profile Low-fat ingredient Clean label ingredient Alternative to phosphates
Product
Origin
AProPork™
Protein (N x 6.25)
Water binding
Fat binding
Form
≥ 70 %
1:9
1:12
Free-flowing powder
Spanish origin The pork blood used in the manufacture of AProPork™ is derived from animals from Spain only. Essentia only gets supplies from slaughterhouses that are certified in animal welfare.
AProPork™ helps improve yield, texture, sliceability and may be used to reduce purge Yield improvement in injected hams
Attractive slices and less slicing loss
The ability of plasma proteins to bind and hold water, builds a compelling case for using AProPork™ to extend injected and reformed hams, and it also adds the texture.
The ability of AProPork™ to improve the texture has a positive influence on the eating experience. In addition, a more firm texture combined with optimum cohesion between the ham muscles will bring improved sliceability and result in less slicing loss.
AProPork™ is easy to work with and dissolves in water during agitation. You may add it together with other ingredients as a single ingredient or as part of a ready-to-use compound.
An outstanding emulsifier When producing emulsified meat products, firmness, texture and improved yields are key factors. The impressive water-binding capacity of AProPork™ delivers strong emulsifying attributes in the meat matrix, thus resulting in a nice firm texture in end products. The protein content, the strong water-binding and emulsifying properties allow for AProPork™ to be used as a meat replacer. It can thus help reduce formulation cost and be the means to optimize cost-in-use without compromising on quality.
Reduces cooking loss and purge During heating, AProPork™ forms a non-reversible gel, meaning that after cooking and cooling down, it helps maintain the desired firmness of the end product. The heat stability of AProPork™ makes it ideal for use in comminuted cooked meat products, such as luncheon meat, frankfurters, bologna and mortadella as it helps reduce the release of fluids when the emulsion is cooked, thus diminishing jelly and fat separation. Less purge means longer shelf life, and it brings an appealing product appearance in consumer packaging.
Yield improvement
High emulsifying capacity
Improved sliceability
Reduced purge
Typical applications As canned meat products are exposed to intense heat treatment, we recommend to use a non-reversible protein such as AProPork™ in combination with our functional collagen solutions. A combination will offer the required elasticity to the end product and thus help improve sliceability. AProPork™ is developed to bring texture and yield improvement to meat applications. It can be used alone or in combination with other functional ingredients. This blood-based protein solution also helps improve sliceability and may be used to reduce purge – all while providing a clean label solution that consumers recognize and understand. Below you will find a selection of applications where AProPork™ typically makes a big difference. In addition to the versatile functionality of AProPork™, it is worth noting that it is an ingredient that can go into almost any type of prepared meat.
Use AProPork™ in meat products like: Frankfurters Cooked sausages Meatballs Injected bacon Retorted, canned products Injected cooked ham Patties and other ground meat products
Bringing the best of nature directly into your formulation Whether you are looking to clean up your label, add appealing attributes to your food or beverage product or improve the nutritional value of your brand, Essentia Protein Solutions can help you reach your goals. Essentia Protein Solutions is a global producer of animal protein solutions for the food and beverage industry. All Essentia ingredients are derived from natural raw materials originating from beef, pork,
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chicken, lamb and fish. The advanced fractionation methods used in our modern facilities only involve thermal and mechanical processing, without using food additives of any kind. Whatever trend you want to tap into, a good place to start is our Innovation Centers, where our protein experts are ready to engage with your experts to help create new exciting products that consumers feel good about eating.
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