ScanGel C

For reconstituted and emulsified products

What is ScanGel C?

The ScanGel C series is a new line of products from Scanflavour with more functionality than ever. ScanGel C comprises a range of highly functional, native, high mole weight collagens derived from the insoluble fraction of defatted pork skin. ScanGel C is a natural choice for meat applications in general.

Excellent for more cold setting properties

The whole product range has an extremely high water and fat binding capacity, making ScanGel C an excellent choice for increasing the cold setting properties in final products. It is also excellent in fresh meat preparations and cured, cooked products with high extension levels.

Also in granules and emulsions

ScanGel C pork proteins can furthermore be used with great benefit in the solitary preparation of granules, fat/oil and skin emulsions, encapsulated spice particles and viscous flavour infusions.

All ScanGel C 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 C can be very advantageous for cost in use optimization.

Viscous elasticity for better meat products

ScanGel C reacts spontaneously with water at temperatures above 25ºC, demonstrating thermo reversible, viscous elastic behaviour. This viscous elasticity is often of great advantages in meat products.

Neutral flavour

ScanGel C 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)