China Foodstuff & Protein Group Co., Ltd

Soy protein isolate is used in meat products to increase flavor, prevent meat juice from separating, improve the quality of meat products, and extend shelf life. Combining two or more enzymes, combining physical modification with enzyme modification, or combining chemical modification with enzyme modification to modify soy protein isolate is a new idea to expand its application in meat products, and it will definitely become future development trends. 1. A piece of meat product Block meat products usually refer to large or whole pieces of meat products, but their integrity is easily damaged during processing. By adding modified soy protein isolate, syneresis can be reduced, tissue properties improved, and product quality improved. For small pieces of meat not exceeding 6cm, the soy protein isolate can be added by rolling and kneading. For some larger meat products, injection can be used. Dissolve the modified soy protein isolate in salt water, and then inject the solution into the meat...

Soy protein is widely used in food processing due to its functional properties as protein. In recent years, with the development of social productivity, people's living standards have improved, and the consumption of meat products has reached unprecedented heights. Various meat products have also entered the market in response to consumer needs. The important role played by soy protein in meat product processing has attracted more and more attention from the meat product processing industry due to its important functional properties. In food processing, soy protein isolate, as a food additive, can play a complementary role in amino acids and is a functional food. It can improve people's health and has high digestibility and utilization. When mixed with other foods, it can significantly improve the nutritional value of the original food. It can completely replace animal protein. The content of its 8 amino acids is close to the needs of the human body and is slightly insufficient...

In the development of conditioned meat products, soybean protein is a commonly used additive. It can not only supplement the essential amino acids needed by the human body, but also has good functional properties such as foaming, emulsifying and gelling properties, etc., so it can significantly improve The taste of food, increase the elasticity of food, oil retention and water retention, improve the storage performance of food, etc., and at the same time can reduce production costs, it plays an important role in the processing of conditioning meat products. Application of Soybean Protein in Conditioned Meat Products Soybean protein contains essential amino acids for the human body, which can strengthen the nutritional components of conditioned meat products, and at the same time play an important role in improving the quality of conditioned meat products. 1. A cost-effective protein source for enhanced nutrition Soybean protein has been widely used in conditioning meat products due to ...

  A new report predicts that by 2040, 60 percent of global meat consumption will be plant-based or cell-based. By 2040, more than half of the meat we eat will no longer come from farmed animals. Instead, it will come in the form of plant-based or lab-grown proteins, according to a new report published by UK intellectual property specialist GovGrant. Companies in the new protein industry are expected to continue to make progress and break down more barriers associated with plant-based and cell-based meat in the coming years, according to the GovGrant report. Specifically, GovGrant predicts that by 2040, cell-cultured meat will account for 35% of world meat consumption, while plant-based meat will account for 25% — leaving more and more room for our traditional methods of meat production. Small. Click to enter the details pag

Plant meat is a kind of artificial meat. It simulates the taste, texture and appearance of animal meat and is made by modern food technology using plant protein . At present, many plant-based meat products have appeared on the market, and relevant experts pointed out that plant-based meat conforms to the current sustainable development policy, and is of great significance to improving people’s dietary structure and regulating environmental and social issues. So, why has plant meat become the "new favorite" in the food industry? 1.Fill the gap in the meat market The United Nations predicts that the global population will reach about 9.6 billion in 2050, and the meat products on the earth are not enough to meet the consumption needs of nearly 10 billion people. Due to various factors such as African swine fever, epidemics and rising breeding costs, the supply and demand of meat agricultural products in many countries have become severely imbalanced. Plant meat has become an imp...

 For artificial meat, many people in the scientific community and investors are optimistic and supportive. However, many people questioned artificial meat, believing that artificial meat is insufficiently nutritious and not safe enough.

  1.  Taste The taste of plant meat products is not much different from real meat, but it can restore the taste of the meat itself. Many meat products we eat on the market now have added a lot of coloring, preservatives, condiments, etc., which often conceal the taste of the meat itself. But plant meat does not, it will more simulate the color and fragrance of meat products.

 Summary : Appropriate addition of functional soy protein concentrate will have a lot of influence on the quality of your products, but it is for the better! There is no best for product quality, only better. Keyword : Soy protein concentrate, meat products, application, function Let us explain from the molecular level reasons below： 1.The role of protein in meat products includes oil absorption, water retention, bonding, extension, emulsification, gelation, etc., but it is generally believed that emulsification and gelation play a major role in emulsified ground meat products. The fat particles formed by chopping can contact protein in an instant. The lipophilic end of the functional protein concentrate FSPC molecular aggregate can be adsorbed on the surface of fat particles, while the hydrophilic end extends into the water phase, which is conducive to the emulsification and stability of solid fat. On the contrary, the spherical soy protein molecules do not have relatively indepe...

Soy protein is a complete protein in that it meets all the essential amino acid requirements to support normal growth and development of infants and children. Soy protein is also low in fat and free of saturated fat and cholesterol. It is an ideal protein source to boost the nutrient density of foods.

Abstract: Soy Textured   protein can not only increase the protein content of the product, reduce the content of animal fat and cholesterol, prevent the tissue from being damaged by high temperature heating or mechanical action, and lose the touch of the meat, but also can reduce the cost of the product. It is the raw material that modern food processing plants should choose to replace meat.

Soy protein is rich in nutrients, not only high in protein content, but also rich in eight essential amino acids required by the human body. The amino acid composition of its protein is incomparable to other proteins, and is an ideal vegetable protein. Its protein digestion and absorption rate is good, which is very similar to meat, but it will not cause obesity, cardiovascular disease, high cholesterol and other diseases like meat diet, and has obvious health care effects. And it is rich in calcium, phosphorus, iron and a variety of vitamins, especially the high content of B vitamins; it also contains essential potassium, sodium and other inorganic salts and trace elements, so it is more and more popular. There are many types of soy protein, including deodorized soy protein powder, defatted soy protein powder, soy protein concentrate, soy protein isolate, soy textured protein, etc. They have their own focus on functionality and price due to different processing techniques.

  Lamb is very nutritious, rich in vitamins and minerals such as calcium, phosphorus, iron, and low in fat and cholesterol. It is a healthy animal food. Because soy protein isolate can partially replace animal protein, it is currently the most widely used in meat processing. The addition of soy protein isolate in meat products can not only increase the protein content, but also improve the protein ratio, making the meat nutrition more comprehensive and reasonable. Utilizing the gelatinity and cohesiveness of soy protein isolate can improve the structure of meat, enhance its toughness, and have a better taste. It can also make use of its emulsification and water absorption, and prevent the precipitation of fat and water by combining with fat and water, and reduce the loss during the cooking process of meat products.  

Foreword: Soy protein isolate has been widely used in meat products. Although my country ’ s protein isolate production capacity has developed rapidly, production technology has not improved significantly, product quality has stagnated, and multi-variety, multi-functional, and serialized products have not yet been formed. The high-nutrition and high-value-added product characteristics of soy protein have not been fully reflected, and the market price has been in a downturn. Moreover, the domestic protein isolate has a single variety with little functional difference, and the product quality cannot meet customer requirements. Hundreds of foreign soybean protein isolate products can be produced, which are widely used in various industrial fields. Because of the variety and good quality of foreign products, although the price is much higher than that of domestic products, they still occupy about 1/3 of the domestic market.

  Plant-based proteins include wheat protein (gluten) and soy protein (water-soluble soy protein). Soy protein is widely used in meat processing. It not only increases the protein content in the product, but also plays an important role in the structure, flavor and quality characteristics of meat products.

  You need protein to build, maintain and repair every cell in your body — from bones and muscles to skin and hair. All foods contain some protein. Protein from soy and animal-based protein each have different merits and advantages for your health. If you consider not only the nutritional benefits, but how each type can influence your risk for certain chronic disease, you can make an informed decision on your choice of protein.