ScanPro™ T 95 High-functional protein for meat applications
Better bite and better business ScanPro™ T 95 is a high functional pork protein ingredient that is ready for direct use in any meat recipe as a clean label ingredient. It provides numerous benefits including increased yield, enhanced eating experience, and improved sliceability and reduced purge – leading to a more presentable product.
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. In other words, ScanPro™ T 95 helps you build an even better business for your meat brands without ever compromising on quality.
This means that the manufacturer enjoys the added benefits of more product of consistent quality and appearance with less waste.
Excellent functionality ScanPro™ T 95 is a high-functional pork protein 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. When ScanPro™ T 95 mixes with water under heating, the collagen unfolds. When cooled down,
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 to find out how it works, how to use it, and how to apply it to a range of applications.
Benefits Improved appearance and enhanced eating experience
Improved nutritional profile 100 % natural origin
Improved texture and consistency
Non-GMO
Reduced purge
No known allergens
Improved sliceability
No E–numbers
Improved juiciness
Reduced fat content
Improved cost-in-use Reduced formulation cost
Excellent source of proteins
Other benefits
Increased yield
Easy to use
Reduced drying time
Long shelf life
Less waste due to improved sliceability
Microbiologically stable Storage at ambient temperature Clean-label ingredient
ScanPro™ T 95
Strong emulsifying and gelling capacities The strong emulsifying properties and gel-forming capabilities of ScanPro™ T 95 enable users to improve the product performance, and boost the productivity. It binds 1:20 parts of water and 1:20:20 parts of oil or fat, and may be used in a variety of meat applications.
ScanPro™ T 95 gel 1:20
ScanPro™ T 95 fat emulsion 1:20:20
ScanPro™ T 95 contains a high level of protein and a low content of fat. Apart from that, it is neutral in taste and flavor and thus fits into numerous types of meat applications. As it prevents syneresis, it also contributes to a longer shelf life. ScanPro™ T 95 oil emulsion 1:20:20
Ingredient
ScanPro™ T 95
Origin
Protein N x 6.25
Particle size
Water binding
Fat binding
94-98 %
99 % <106µ
1:20
1:20
Application areas • Injected and reformed products • Emulsified products
Pre-emulsions ScanPro™
ScanPro™ T 95
Pork fat
Pork skin
Hot water > 80°C
Salt*
Comments
Hot fat emulsion
1 part
15/20 parts (hot)
–
15/20 parts
+
End temp. min. 45°C
Fat emulsion w. hot water
1 part
15/20 parts (hot)
–
15/20 parts
+
End temp. min. 45°C
Hot rind emulsion
1 part
–
15 parts (hot)
30 parts
+
End temp. min. 45°C
Rind emulsion w. cold rind and hot water
1 part
–
15 parts (cold)
30 parts
+
End temp. min. 45°C
Hot fat and rind emulsions
1 part
15 parts (hot)
15 parts (hot)
30 parts
+
End temp. min. 45°C
Fat and rind emulsion w. cold fat, rind and hot water
1 part
15 parts (cold)
15 parts (cold)
30 parts
+
End temp. min. 45°C
ScanPro™
ScanPro™ T 95
Vegetable oil
Tap water
Salt*
Comments
Oil emulsion
1 part
10/15 parts
10/15 parts
+
End temp. min. 45°C
*Salt can be added to extend shelf life
Combined with other functional ingredients Used in combination with other functional ingredients, ScanPro™ T 95 often has a beneficial synergistic effect. In the table below the functional properties of ScanPro™ T 95 in combination with other functional ingredients are listed as a score from 0-3. 0 1 2 3 *
= = = = =
none moderate good very good depending on product type
ScanPro™
T 95
T 95 + Plasma
Cold-setting
3
2
Heat stability
0
Ability to emulsify in cold condition (pre-emulsion)
T 95 + Soy
T 95 + Carragenaan
T 95 + Alginate
T 95 + Fibre
T 95 + Native starches
1
1
2
1
1
3
2
0
3
0
1
0
1
2
0
3
0
0
Ability to emulsify in hot condition (pre-emulsion)
3
3
3
1
2
1
2
Solubility
2
2
2
2
1
*
1
Viscosity
1
1
2
1
1
2
2
Water binding capacity
3
3
2
3
3
2
2
Use in brines
3
3
3
3
0
*
3
Injected and reformed products ScanPro™ T 95 is mainly used in high-injected and reformed products due to the excellent water binding capacity. It is possible to use ScanPro™ T 95 as a single ingredient, but for products with more than 50 % added water, it is recommended to use other functional ingredients with additional characteristics to support water binding and
texture in the finished product. As ScanPro™ T 95 will also prevent purge in the packaging, it helps extend shelf life. When preparing the brine, it is very important that ScanPro™ T 95 is mixed into the water at temperatures below 5°C to avoid cold setting. Once the brine is produced, the temperature can be increased.
2 % solution made at a temperature above 5°C (gelling occurs)
2 % solution made at a temperature below 5°C (no cold setting occurs)
Purge reduction in 50 % reformed hams The chart below shows the amount of purge for 3 different 50 % reformed ham applications over a period of 30 days. Application review available upon request.
Average purge over 30 days (%) 2.6 2.5
2.53
2.4 Test 1 = Test 2 = Test 3 =
Carragenaan ScanPro™ T 95 ScanPro™ T 95 and Carragenaan in combination
2.3
2.37
2.38
Test 2
Test 3
2.2 Test 1
Emulsified products Ideal for cold cuts
ScanPro™ T 95 is well suited for all kinds of emulsified products. It is ideal for cold cuts like mortadella where a firm texture is needed. Apart from adding the desired bite, the strong emulsifying properties enable the user to optimize cost-in-use due to reduced formulation costs and improved sliceability.
Test: Cold cuts and texture Cold cuts made with ScanPro™ T 95 where 10 % of the meat has been replaced with 1 part ScanPro™ T 95 and 9 part water. Even with this relatively high replacement of meat in a medium-quality cold cut, ScanPro™ T 95 will keep a good and stable texture. Application review available upon request.
g/force
Average
S.D.
4000 3000
3195
3040
2000 1000
Test 1 = 45 % pork meat Test 2 = 35 % pork meat
506
0 Test 1
325 Test 2
Example Used in both the meat and the fat part
Mortadella with ScanPro™ T 95 in the meat part and ScanPro™ T 95 in the fat emulsion 1:10:10. Application review available upon request.
How to use ScanPro™ T 95 Injection
Dry addition
Using high-speed mixing when preparing the brine, eases dispersion and reduces the risk of lumping. ScanPro™ T 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™ T 95 can be added directly during production – e.g. into the bowl chopper.
Process flow fat separation
raw material
grinding cooking
defatted pork
drum dryer
milling
buffer silo
packaging ScanPro™ T 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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SAVORY
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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