Products for the Meat Industry
TEXTURED SOY PRODUCTS
The range of textured products is a protein alternative to meat, a food additive that improves the quality of the finished products where it is incorporated, and its use increases economic efficiency. In preparing minced meat and meat products, soy protein is used as a functional and nutritional substitute for animal protein.
Textured soy protein with shades from red to scarlet. It has a good water-absorption and rapid hydration capacity, and at the same time it preserves the integrity of the product's texture in hydrated condition.
The average hydration is 1:3.
The natural-coloured textured soy protein has a good water-absorption and rapid hydration capacity, and at the same time it preserves the integrity of the product's texture in hydrated condition.
The average hydration is 1:3.
The textured soy protein with shades from red to scarlet and natural-coloured has a high water-absorption and rapid hydration capacity, and at the same time it preserves the integrity of the product's texture in hydrated condition.
The average hydration is 1:4.
PROTEIN CONCENTRATES
Functional soy protein concentrates have high nutritonal values and, due to their extremely high economic efficiency, they have a wide range of uses.
SOTTEX®-SolProtMeat32 is important because of its high nutritional and biological values, as well as its functional properties: emulsifying, stabilizing oxygen and water emulsions, water-absorption, and binding function. It prevents fat alteration due to its rich tocopherol content (vitamin E).
SOTTEX®- SolProtMeat3210 is a functional soy protein concentrate, used as an additive to improve physico-chemical properties (texture,elasticity) of meat products. It increases hydration and water-retention capacity (1:4), improves emulsifying capacity, fat-absorption capacity, and texture of meat products.
