St. Paul, Minn. – Solbar has launched two new soy proteins for meat and poultry applications.
Solbar Q932 is an isolated soy protein designed by the Solbar R&D team to support protein enhancement systems applied in whole-muscle meat products.
The company says it features low viscosity, high dispersibility, a bland flavour and pale colour, and it can provide succulence and cost-effectiveness to hams, turkey or chicken and other muscle-based products.
Solbar Q932 is recommended as a key ingredient in brines, together with flavours and functional components.
Solcon S-210 is a new functional soy-protein concentrate for emulsified and comminuted cured meats, poultry and fish targeted for premium products.
The company says it has high water- and fat-holding capacity and can contribute excellent emulsification and gelling properties to comminuted meat products as well as to meat analogues.