Meat
Since their introduction to the food industry, soy proteins were designed to help technologists create better meat, poultry & fish products. Functionality means improving texture, nutritional value and organoleptic properties while reducing manufacturing costs. A new generation of isolated soy proteins and functional soy protein concentrates provide solutions for the most complex of product formulations. The two main tasks are to create strong gels or stable emulsions.
| Application-Product | Whole muscle Restructured Ham Injection | Emulsified meat Frankfurters | Ground meat Patties/meat balls/sauces | Non Cured Poultry | Surimi | Ready Meals | Retorted/ Canned | Tuna | Paté |
|---|---|---|---|---|---|---|---|---|---|
| Solbar Q 910 high gel | |||||||||
| Solbar Q 920 High emulsion | |||||||||
| Solbar Q 931 medium viscosity | |||||||||
| Solbar Q 758 low viscosity | |||||||||
| Solcon S-110 good emulsion | |||||||||
| Solcon S-220 High emulsion | |||||||||
| Solcon S-40 low nitrite | |||||||||
| Solcon S-300 low viscosity | |||||||||
| Solveg | |||||||||
| Solcon G | |||||||||
| Contex | |||||||||
| Bontex |
