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The company is introducing two new soy ingredients for meat, poultry, and meat analogue products.
Solbar (Ashdod, Israel) is introducing two new soy ingredients to be used in meat, poultry, and meat analogue products.
Solbar Q932 is an isolated soy protein intended for protein enhancement and succulence in hams, turkeys, chicken breasts, and other whole-muscle meat products. With flavors and functional components, the ingredient is also recommended for brines. The ingredient offers low viscosity, high dispersability, bland flavor, and pale color, says Solbar. Solbar Q932 will be unveiled at booth #2B47 of the Functional Ingredients Europe (FiE) show in Paris.
Solcon S-210 is a functional soy protein concentrate for emulsified and comminuted cured meats, poultry, and fish. Emulsification and gelling properties will benefit comminuted meats and even meat analogues. The product also exhibits strong water- and fat-holding capacity, according to Solbar.
“Solcon S-210 is applicable for a wide range of products requiring high protein and strong gelling properties to stabilize meat systems, says Hadas Richter, Solbar R&D manager. “It combines the benefits o flow viscosity with strong gelling ability to provide firm bite, and contributes to a fibrous and meat-like texture in a wide variety of products.”
Solcon S-210 will be available by the end of 2011.