Solpro® Meat Series
Solbar’s Solpro® series of soy protein isolates are widely used in meat and meat alternatives to delivery specific economical and functional value, it’s good water holding, emulsification and gelling characteristics support overall nutritional fortification and enhance texture.
Product Introduction
With minimum protein levels of 90%, Solbar’s ISP range, Solpro®, is available in powder form, and is one of the purest forms of plant-based protein available.
Through a unique process that removes carbohydrates and other components, the protein is dried in a way that preserves its natural high-performance properties.
Due to its outstanding functionality, our isolated soy protein (ISP) is widely used by formulators for its unmatched benefits in texture, water-binding, emulsification, and overall nutrition value.
Application
The Solpro® series of ISP offers a range of products with varying viscosity levels and a clean flavour profile, suitable for a wide range of temperatures and pH levels.
Emulsified Meats
Coarse-Ground Sausages
Meatballs
Whole muscle meats
Restructed meats
Meat Patties
Seafood Surimi
Plant-Based Meats
Pizza Toppings
Chiba Tofu and Fish Tofu
Emulsified Meats
Coarse-Ground Sausages
Meatballs
Whole muscle meats
Restructed meats
Meat Patties
Seafood Surimi
Plant-Based Meats
Pizza Toppings
Chiba Tofu and Fish Tofu
More Soy Protein
Soy Protein Concentrates
Soy Protein Concentrates are widely used in meat and poultry products to increase water and fat retention, improve texture and nutritional values.
Textured Soy Proteins
Textured soy products come in a wide range of shapes, colors, sizes, and with neutral taste to meet your specific requirements.
