- ScanGel A - Fact Sheet
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Reconstituted and emulsified products
What is ScanGel A?
The ScanGel A series comprises a range of highly functional, native, high mole weight collagens derived from the insoluble fraction of defatted pork skin, making them a natural choice for meat applications in general.
Extremely high water and fat binding capacity
The whole product range has an extremely high water and fat binding capacity, which makes ScanGel A an excellent choice for fresh meat preparations and cured, cooked products with high extension levels. Furthermore, ScanGel A pork proteins can be used with great benefit as a meat emulsifier and in the solitary preparation of granules, fat/oil and skin emulsions, encapsulated spice particles and viscous flavour infusions. All ScanGel A products can be combined with other functional ingredients.
Optimizing cost in use
Due to the clear textural synergy and the complementary effect of colloidal collagen on globular proteins or hydrocolloids, compositor blending with ScanGel A can be very advantageous for cost in use optimization.
Viscous elastic behaviour
ScanGel A reacts spontaneously with water at temperatures above 25ºC, demonstrating thermo reversible, viscous elastic behaviour.
ScanGel A is produced using thermal and mechanical processes, ensuring a microbiologically stable product with a neutral flavour.
Particle size: Various particle sizes (ask for data sheet)
Flavour: Neutral to meaty
Colour: Light cream (natural protein)