Find more relevant info about our products in these fact sheets…
- Anote I
- Anote CI
- Anote M
- Anote GF
- ScanCure CI
- ScanCure DI
- ScanGel A
- ScanGel C
- ScanGel SF
- ScanPork D
Flavour for injected and emulsified products.
Flavour for fresh injected products
Flavour for ground and sterilized products
Flavour for emulsified and ground products
The ScanCure CI series is a new line of products from Scanflavour with more cold functionality than ever. ScanCure CI is a natural choice for fresh meat applications in general.
ScanCure DI pork proteins have a very small particle size, are very easy to disperse in water and will not lump as long as the temperature in the brine is below 10°C.
ScanGel A is an excellent choice for cooked products with high extension levels.
ScanGel C is an excellent choice for increasing the cold setting properties in final products.
ScanGel SF is an excellent choice for products that need to be emulsified and that are served hot, like frankfurters, breakfast sausages and sausages.
ScanPork D is an excellent choice for fresh ground meat, low extension products, frankfurters, breakfast sausages, pâté, spreads and, most importantly, salami and pepperoni.