ScanPro™ HI 95 High-functional pork-based protein solution for injected meat applications
Excellent functionality ScanPro™ HI 95 is a high-functional pork protein ingredient made from 100 % pork skin – most of the protein being collagen. It is processed using highly advanced technology which concentrates the porcine protein through thermal and mechanical treatments.
the collagen refolds into a three-dimensional network which allows the collagen to bind water. When added to meat products this specific ability adds to the texture and the elasticity. Read on and find out how it works and how to use it.
When ScanPro™ HI 95 mixes with water under heating, the collagen unfolds. When cooled down,
ScanPro™ HI 95 is excellent for premium pork products
High-quality protein ScanPro™ HI 95 adds to the yield, the eating experience, the visual appearance and the sliceability of injected and reformed meat products. For the manufacturer, this means the added benefits of more product of consistent quality and appearance with less waste and reduced purge. For the consumers, it means a better-quality product with improved texture and appearance – features which play an important role in the selection of one product over another. ScanPro™ HI 95 can even go directly into any recipe as a clean label ingredient.
Benefits Improved appearance and enhanced eating experience
Improved nutritional profile 100 % natural origin
Improved texture and consistency
Non-GMO
Increased yield
No known allergens
Reduced purge
No E–numbers
Improved sliceability Improved juiciness
Improved cost-in-use
Other benefits Easy to use Long shelf life
Increased yield
Microbiologically stable
Less waste due to improved sliceability
Storage at ambient temperature Clean label ingredient
ScanPro™ HI 95
Strong gel-forming capacities The strong gel-forming capacity of ScanPro™ HI 95 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.
is neutral in taste and flavor and thus fits into numerous ham and bacon applications. As it prevents purge, it may also contribute to a longer shelf life.
ScanPro™ HI 95 contains a high level of protein and a low content of fat. Apart from that, it
ScanPro™ HI 95 (gel 1:12)
ScanPro™ HI 95
ScanPro™ HI 95 in a 2 % solution made at a temperature between 10 and 12°C (tap water). ScanPro™ HI 95 is not cold setting, and gelling will not occur in solutions/brine made at this temperature.
Ingredient
ScanPro™ HI 95
Origin
Protein N x 6.25
Particle size
Water binding
Application areas
95-99 %
80 % <106µ
1:12
Injected products
For premium products ScanPro™ HI 95 is specially developed for use in whole muscle hams, bacon and whole smoked and/or cooked products, especially products with low extension and is also very suitable for phosphate-free/low-phosphate products.
Unique functionality and better product appearance In general, the less purge in a product, the longer shelf life. The unique functionality of ScanPro™ HI 95 binds the water in the products and reduces purge. The more free water there is in a product, the higher is the risk of microbiological issues. Less purge also gives better product appearance in the consumer packaging.
Results
Cooking loss is a very importent parameter in hams, the brine injected into the ham ensures a succulent and improved mouthfeel. If the cooking loss is too high it often results in a dry product and this will have an impact on the texture and cohesiveness. Experiences from trials show that the cooking losses can be reduced by 3-7 %. Texture is also an important requirement in hams, influencing the eating quality and the sliceability. ScanPro™ HI 95 improves the texture of the finished product. A more firm texture in combination with a better cohesion between the ham muscles will give better sliceability and result in less slicing loss. In bacon it also ensures an improved cohesion between the fat and meat layers.
10 %
The figure shows reduced cooking loss in 15 % injected hams with ScanPro™ HI 95. 5%
Control With ScanPro™ HI 95
0% Cooking losses
Cohesiveness in 15 % injected hams with ScanPro™ HI 95 Force (kg) 0,250 0,225 0,200 0,175 0,150 0,125 0,100
Control
0,075
With ScanPro™ HI 95
0,050 0,025 0,000 -0,025
10
20
30
-0,050 -0,075
Slice cohesion
40
50
Time (sec)
How to use ScanPro™ HI 95 Using high-speed mixing when preparing the brine, eases dispersion and reduces the risk of lumping. ScanPro™ HI 95 is not soluble in cold condition, it is dispersible and sedimentation can occur if not agitated.If it is not possible to keep the brine agitated, we recommend to add gelling agents (e.g. gums) in order to keep the brine in suspension.
ScanPro™ HI 95 is NOT cold setting and therefore NOT dependent on a certain water temperature. ScanPro™ HI 95 is added with 0.1-0.2 % per 10 % extension, calculated on the weight of the finished product.
Process flow
fat separation raw material
grinding cooking
defatted pork
fluid bed dryer
PCD dryer
milling
packaging
buffer silo
ScanPro™ HI 95
20 kg. bags
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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