Soy proteins for meat and fish boost mouthfeel, says Solbar

By Jane Byrne

- Last updated on GMT

Related tags: Meat

Newly developed soy proteins for meat, fish and poultry applications can improve mouth-feel and overall product quality through their low viscosity and strong gelling properties, claims developer Solbar.

Following feedback from the meat industry, the Israel-headquartered soy producer said its new Solbar Q93 for hams, chicken and turkey is an upgrade of an existing isolated soy protein line, with which allows smoother injection machine entry.

Its new Solcon S-210, a 70% functional soy protein concentrate, can be used with emulsified and cured meats, poultry and premium fish products, said Solbar.

The two proteins, which were about a year in development, offer the sector an improved fibrous and meat-like texture and ensures a firm bite in the finished product due to the strength of the gel, said Moti Shmueli, sales director, at Solbar for Western Europe.

“The lack of an aftertaste with Solcon S-210 and its pale colour allow it to be used in products such as fish nuggets or fish dishes that require the fish structure to remain intact,”​ he continued.

Shmueli told this publication that brand owners will choose one or the other of the proteins depending on their specific requirements.

Cost effectiveness using the proteins, continued Shmueli, is delivered through the fact that they enable an increase in volume in the final product, while enhancing the nutritional profile of the meat.

Furthermore, he said, the fat and water holding capacity of Solcon S-210 is higher than the industry standard, which improves its gelling capabilities but also makes it salt resistant - an important factor given the fact that brine can erode protein.

Solcon S-210 was developed at the group’s facility in Ningbo in China, added the company.

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