SOYA RANGE
OC10011
EMPRO
OC10012
CONCENTRATE 70%
OC10019
CONCENTRATE 90%
OC10018
ISOLATE 516
SOYA IN DETAIL
Empro
OC10011Our 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.
→ ExploreWe 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.
Allergen Free Soya Concentrate Replacer 25KG
OC30228Allergen Free Soya Concentrate Replacer.
Used for binding fat and water within comminuted products such as Sausages, Burgers, Pie Fillings, Chicken Nuggets & Doner Kebabs.
Allergen Free Soya Concentrate Replacer 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 1% - 5% in final product.
→ ExploreUsed for binding fat and water within comminuted products such as Sausages, Burgers, Pie Fillings, Chicken Nuggets & Doner Kebabs.
Allergen Free Soya Concentrate Replacer 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 1% - 5% in final product.
