Conducted by more than 20 researchers, in which 1,600 sausage pieces were produced (including white and Iberian salchichón, chorizo, and Iberian loin) using four types of casings and evaluated at four different curing times, with more than 14,400 analyses carried out, the main conclusions were:
Especta is a natural casing with low sodium content. Thanks to its osmotic properties, it reduces the salt content in sausages by at least 16%. This allows offering healthier products without altering the formula, nor compromising flavor or food safety.
Especta promotes the growth of lactic acid bacteria in sausages by 20% to 80% more compared to traditional casings, providing natural probiotic effects that can benefit the immune system and improve casing health.
Texture analyses have shown that Especta helps produce sausages that are 22% more tender, making them easier to consume, especially for elderly people and children.
Sausages made with Especta show lower oxidation and therefore less rancidity. Additionally, their more favorable microbiological composition results in naturally more stable
products and helps reduce the need for artificial additives.