AProRedTM

Blood-derived pigment for natural colouring of lean meat

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 Add the most appealing look
to your meat products
AProRed™ is a natural micro-granulated meat pigment derived from pork blood. With AProRed™ you get a more
homogeneous colour in your meat products. As a meat processor you can improve the product appearance and acquire
a meat-authentic look without adding food colourants. AProRed™ is a natural pigment that intensifies the olouring and
improves the perception of lean meat.

Consistent product quality

AProRed™ brings a high degree of consistency to the product appearance
and improves the perceived product quality. Despite colour variances in e.g.
lean and extended meat, AProRed™ will deliver consistency to the products.
This means that AProRed™ also adds to a better process efficie y.

Plasma

Blood

Injection/brine
stabilisation
process AProRed TM

Dry addition

Behaves like
myoglobin =
the red pigment
in muscles

Hemoglobin

Never colours fat

The great advantage of AProRed™ is that it only colours muscle tissue and
not fat. Therefore, AProRed™ is the perfect choice for bacon, hams, minced
meat, cold cuts and other meat applications consisting of mixed tissues.

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 Developed to fit in o your process
AProRed™ is developed for meat processors, i.e. professionals who expect ease of use, high functionality and consistent
quality. AProRed™ comes prepacked as an instant powder readily soluble and easily incorporated into
your production process.

0 sec. 30 sec. 60 sec. 90 sec. 120 sec.

Easy to use
100 % water soluble
High content of bioavailable iron
No known allergens
Non-GMO
No E-numbers
Will never colour the fat
Intensifies the olour of PSE meat
Cost saving – maintains colour when replacing meat and ensures same appearance

APro™ Origin Protein

N x 6.25
Appearance Water
binding
Fat
binding
Application areas

• Injected and reformed products

Micro-granulated • Emulsified p oducts
AProRed TM
≥62 % 0 0
powder • Ground products
• Dried and fermented products

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 AProRedTM in fresh minced meat
AProRed™ provides a natural meat colour in fresh minced meat, and even at a very low dosage it is possible to get the
desired colour in the meat.

Depending on the desired colour intensity the dosage can be increased accordingly, as illustrated below in the three
different types of minced meat with different dosages. The intensity of the colour from 0.1 % - 0.4 % shows the excellent
performance of AProRed™ even at this relatively low dosage.

0 % AProRedTM 0.1 % AProRedTM 0.2 % AProRedTM 0.4 % AProRedTM

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 AProRedTM in PSE meat
Studies at the Spanish IRTA institute (Recerca i Technologia Agrolimentáries) show that AProRed™ has a
positive effect in hams made from PSE meat.

AProRed™ reduces the PSE effect in cooked hams. One of the problems with PSE meat is that the myoglobin
is denaturated and by adding AProRed™ the meat will gain its original colour.

Research has been done on injected hams with normal pH and in PSE hams without AProRed™ versus PSE
hams with 0.04 % AProRed™.

Control ham with PSE ham PSE ham

normal pH without AProRedTM with AProRedTM

Pigment content (µ hematin/g muscle)

34.77 35.29 No PSE - ham control

33.39
31.26 31.28
29.25

PSE - ham control

PSE ham + 0.04 %

AProRedTM
Fresh Cooked

The studies concluded that adding stabilised AProRedTM meat pigment to the brine injected in PSE hams resulted in
cooked hams with reduced L* values and increased a* values as well as a visual redness. The AProRedTM meat pigment
reduced the pale colour of PSE cooked hams without affecting the colour stability or the texture.

L* values - Lightness
a* values - Redness

*For more information about the study from IRTA please contact us.

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 AProRedTM in smoked and cooked products
AProRed™ also has a highly noticeable effect on your smoked
or cooked products. It will shorten smoking time due to
fast colour development, make your production economy
better and enhance the look of your products.

Without AProRedTM

Never colours fat

With AProRedTM

Loin without AProRedTM

Less smoking time due to fast colour development

Stabilises the curing time
Intensifies the smo ed colour
Reduces production cost
Increases perception of lean meat

Loin with AProRedTM

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 AProRedTM in dried and fermented products

Never colours fat

Without AProRedTM With AProRedTM

As far as dried or fermented products are concerned, you have a number of opportunities to use AProRed™ in your
production. If you are using a high dosage of isolated soy protein (5 %), AProRed™ will increase the perception of
lean meat in the product.

Also, AProRed™ allows you to replace more pigmented meats like beef meat with other meat types with lower
pigmentation or even with turkey or chicken meat. In that way you are able to reduce the cost of the final p oduct.

Reduces the smoking time due to fast development in smoked products

Replaces other food colourants
Enhances the meat colour and gives the final p oduct a more natural colour
Never colours the visible fat in the final p oduct
Better colour stabilisation in dried and fermented sausages due to lower pH

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 AProRedTM in emulsified p oducts
AProRedTM is highly usable in all kinds of emulsified p oducts e.g. sausages, cold cuts, canned procucts ect.

Mortadella

One of the special features of AProRed™ is that it does not colour fat. This is highly relevant when making Mortadellas
where big pieces of fat are visible.

Water soluble and dissolves/reacts in the meat

Increases the lean meat perception

Never colours fat

Without AProRedTM With AProRedTM

Cold cuts

AProRedTM in high-extended products will:

Provide natural pigmentation to extended products

Allow to replace lean meat without affecting the colour of the finished p oduct
Provide natural appearance to extended products
Ensure that the replaced meat obtains the same colour as the lean meat

Without AProRedTM With AProRedTM

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 AProRedTM in ground products
AProRedTM delivers a natural and appealing look to fresh lean meat which will even last after grilling.

When using AProRed™ in ground products you will get a more natural colour compared to that of E 120. Below pictures
show the difference in the products before and after grilling (heat treatment).

AProRed™ reacts in the same way as the meat’s own colour. The pictures below reveal that the reaction of AProRed™
equals lean meat - a natural appearance versus the burger with E 120. Even after grilling, the burger with E 120 keeps a
very red colour which is not something you will see in natural meat.

Control 0.10 % AProRedTM 0.005 % E 120

Control 0.10 % AProRedTM 0.005 % E 120

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 How to use
AProRedTM in brines

Avoid to dissolve AProRedTM with foam present

Must be completely dissolved
May be blended with other ingredients to dissolve faster

Dry addition

Can be added directly into your meat product or mixed with other dry ingredients
It is not recommended to use AProRed™ in dry blends for applications without curing reaction

Recommended use levels

Product AProRedTM
Coked sausages (hot dog, Vienna) 0.10 - 0.20 %

Salami 0.10 - 0.20 %

Cooked ham 0.01 – 0.06 %

Restructured ham 0.06 – 0.10 %

Smoked bacon 0.04 – 0.08 %

Hamburger 0.10 – 0.20 %

Cooked salami and Mortadella 0.10 - 0.20 %

How to store
After opening the bag, it is recommended to seal the bag and keep
the product in a cool place (ideally in a cooler). The product is best
preserved by keeping it away from light and oxygen.

AProRedTM packaging

Packed in modified tmosphere (CO2 )

in aluminium foil sealed bags.

1 kg printed or neutral bag

10 kg printed or neutral bag
Pallet weight 480 kg

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 It’s all about proteins

1 7.01 . 2 01 7
The Essentia range of proteins helps you improve the performance and the nutritional value of your food and
beverage products, while reducing cost.

ScanProTM ProBaseTM
Functional proteins based on porcine, bovine or Stocks and specialty fats for savoury applications.
poultry raw materials for meat applications.
ProFusionTM
APro TM
Tailor-made compounds.
Blood-based products, red pigment, plasma and
hemoglobin for meat applications. ProFlavorTM
Meat-based fl vour for meat and savoury applications.
ExcelProTM
Compounds of our own internal protein sources,
EmulProTM
joined and merged through integral production
Hydrolised proteins for food, health and sports
processes to create special functionality for meat
nutrition.
applications.

MyoCHXTM / HydroCHXTM / HydroBEEFTM

ExcelProTM Plus
Hydrolised proteins for food, health and sports
Intelligent solutions based on our own proteins mixed
nutrition.
with external functional ingredients like fib es, alginate
systems etc. for meat applications.

For more information please visit essentiaproteins.com

Disclaimer: The information contained in this brochure is subject

to our disclaimer found on essentiaproteins.com

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