Adding as much value to our customers’ products as possible, in order for them to obtain an optimal yield has always been our top priority. Therefore, we are very happy to present our new and improved SCANPRO CE 40, which provides a strongly improved gelling time.
The new version of SCANPRO CE 40 is manufactured on basis of our functional animal proteins in combination with an alginate system. With this combination we see unique functional synergies providing extraordinary cold emulsifying and heat-stable properties – a perfect choice for pre-made gels and emulsions.
Better characteristics at the same price
”The functionality with this new version is much better, and in many ways it will be a benefit to the products of our customers, not least due to the price that is almost the same as for the previous version”, says Carsten Rishøj, Pilot Plant Manager.
”With the new SCANRPO CE 40 you get a higher water binding capacity, as well as a faster and stronger gel formation, which makes gels and emulsions very hard and stable. The fast gel formation is a big advantage in the production, because with the new characteristics you can use the pre-made gel or emulsion already after 2 hours because of the quick setting time. This makes the process much more profitable to our customers,” says Carsten.
Application area
SCANPRO CE 40 can be used in a lot of different applications, e.g. for meat and soy replacement. It can be added directly into a bowl chopper or as pre-made gels and emulsions. All gels and emulsions prepared with SCANPRO CE 40 are heat-stable. The new version is still GMO-free and with no known allergens.
The pre-made gels and emulsions are typically used as raw materials for various applications such as cooked salami, pariser and frankfurters etc. A typical addition of the pre-made gel or emulsion amounts to 5–25 %, depending on the recipe composition.
SCANPRO CE 40 is lighter in colour, which makes it more suitable in applications with light meat muscles, and it contributes with a finer and more white emulsion.
What does all this mean to you?
As a partner of BHJ Protein Foods, all these fantastic characteristics and advantages will become part of your production in future. All of this at the same price as known with the current SCANPRO CE 40.
For further assistance and questions in connection with recipe suggestions or product demonstrations, please contact:
Carsten Rishøj at tel. +45 23 28 31 58 or email car@bhj.dk
Below you will see some examples of different emulsion ratios when using SCANPRO CE 40
Pork fat emulsion
1 part of SCANPRO CE 40 – 10 parts of fat – 20 parts of water.
Rind emulsion
1 part of SCANPRO CE 40 – 15 parts of skin – 40 parts of water.
MDM/meat trimming emulsion
1 part of SCANPRO CE 40 – 3 parts of MDM/trimmings – 10 parts of water.