Soy Protein Products in Processed Meat and Dairy Foods

Abstract

Soy protein technology allows extensive diversification of protein product applications. Soy protein products offer uniqueness, versatility and superior functional characteristics for use in processed meats. Textured vegetable proteins, soy protein concentrates, and properly selected soy protein isolates may be used to help reduce ingredient cost, maintain quality and create new product opportunities. Both non-functional and highly functional soy protein concentrates are commercially available for use in meat products. Soy protein isolates are highly dispersible, highly soluble, highly functional soy products. Soy proteins provide water and fat binding as well as texture to emulsion-type products, thus reducing dependence on lean sketetal meat. Soy protein isolates are especially adaptable for meat absorption techniques.