New soy concentrates for improved meat texture

By Sarah Hills

- Last updated on GMT

Related tags Nutrition

A new range of functional soy protein concentrates has been launched in Europe by Archer Daniels Midland Company (ADM) to provide nutrition, emulsify fat, bind water and give structure to emulsified meat products.

The three new concentrates – Arcon SB, Arcon SL and Arcon SQ – help improve freeze-thaw stability, aid emulsification and improve texture, mouthfeel and batch-to-batch consistency, according to ADM.

The concentrates, which are additive free, are designed to add value to emulsified sausages, hot dogs, English sausages and kebab meat, among other applications.

And the company claims they are cost efficient and can decrease wastage levels, whilst maintaining a clean label.

An ADM spokesman told “Arcon soy protein concentrates can help lower cost and increase cost efficiency by allowing the use of lower cost meat ingredients and by contributing to the structure of the product which is important when slicing.”

He said they can also help “decrease wastage levels by reducing rejects brought by jelly loss, or fat loss, and by reducing slicer waste”.

The spokesman said that texture and water binding are crucial in all meat products, however, Arcon is specifically designed for use in emulsified meats.

He added: “Structure can be a problem for food manufacturers because consumers need the right mouth feel (bite or chew) from emulsified products. The right structure is also required when slicing, meat that is too brittle will break when sliced.”


Soy protein concentrate is made by removing some of the carbohydrates (or sugars) from ehulled and defatted soybeans whilst retaining most of the fibre.

It is generally used as a functional or nutritional ingredient in products such as baked goods and cereals, as well as meats.

When used with meat, it can increase water and fat retention and improve nutritional values so there is more protein and less fat.

ADM boasts that Arcon SL offers the “highest compressibility”​ which brings elasticity to the texture and it is best suited to processed meat products where texture and water binding are crucial.

Arcon SB is said to be a “cost-effective solution” ​to emulsification and water binding challenges in cured emulsified meat systems, while Arcon SQ creates a “firm, sliceable structure” ​which is suited to emulsified and coarse ground meat systems.

The existing Arcon range includes Arcon S for systems in which fat emulsification is paramount and Arcon F for protein supplementation.

ADM said that by introducing the new range of concentrates, it is providing manufacturers with more tailored options.

Steve Mott, technical director, ADM Specialty Food Ingredients, said: “We have vastly increased the Arcon range to match products to our customers’ needs, enabling them to find exactly the right ingredient every time.

“We understand that despite the current economic situation, consumers do not want to compromise on quality. Arcon soy protein concentrates allow manufacturers to reduce costs while also helping them to enhance certain aspects of their products depending on defined needs.”

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