SOYA RANGE
OC10011
EMPRO
OC10012
CONCENTRATE 70%
OC10019
CONCENTRATE 90%
OC10018
ISOLATE 516
SOYA IN DETAIL
EMPRO
OC10011Empro Soya Plus 10 20Kg Sack
Our entry level product as a binder for sausages or burgers, Empro Plus is used to enhance the binding of water and fat, minimising product shrinkage during cooking.
We recommend this is used in a low fat content sausage or burger where ultimate functionality is not required.
Usage rate of 2% - 5% in final product. All the ingredients are from non GM sources.
CONCENTRATE 70%
OC10012Empro Soya Concentrate 70% Protein 20Kg Sack
Our mid level soya (70% protein content) for binding fat and water within comminuted products such as Sausages, Burgers, Pie Fillings, Chicken Nuggets & Doner Kebabs.
Empro Soya is used to enhance the binding of water and fat, minimising product shrinkage during cooking.
We recommend this is used in a medium fat content product where medium functionality is required.
Usage rate of 2% - 5% in final product. All the ingredients are from non GM sources.
CONCENTRATE 90%
OC10019Empro Soya Isolate 33 90% Protein 20Kg Sack
Soya Protein Isolate helps with bulking & binding - plus it helps keep the price down of the end product!
This is a soya protein isolate (90%+ protein content) that is perfect for binding and stabilising fat and water. It is excellent for making fat or rind emulsions and is very effective in a mince mix system.
Empro Soya Isolate is produced from the finest non-GMO raw materials. It has been produced and designed for use within the meat, poultry and fish processing industry.
Usage rate of 2% - 5% in final product.
It has a high level of gel elasticity, emulsification and water retention, together with an ideal colour and flavour.
ISOLATE 516
OC10018Empro Soya Isolate 516 20Kg Sack
This is a functional soya protein isolate (90%+ protein content) that is tumbled or injected into meat to increase yield and bind fat and water.
This protein can be used as dry-addition or a pre-hydrated solution for tumbling or injection. It is used between 2 and 2.5% in final product, in whole muscle, diced or minced meats.
Ideal for products such as cooked meats, diced steak for pies and economy mince.
