Solae launches hydrolyzed soy protein ingredient in US
December 7, 2010
by Meat&Poultry Staff
ST. LOUIS, Mo. – Solae has launched a new hydrolyzed soy protein product – HVF (hydrolyzed vegetable flavoring) 56 – as a solution for meat manufacturers in the US who are looking to improve cooking yields through increased penetration rates and inclusion levels while maintaining good flavor and texture. HVF 56 is recommended for whole-muscle meat applications such as hams, roast beef, corned beef, turkey breast, bone-in poultry and more.
This product allows meat manufactures to further enhance whole muscle meats beyond traditional binder usage levels, said Darren Haar, vice president of meat solutions – Solae. "In turn, this helps profitability through increasing cooking yields and reducing formula costs while improving finished eating quality,” he added.
HVF 56 is characterized by its neutral and clean flavor. The product is highly soluble, allowing it to penetrate deeper into whole muscle; therefore, helping to retain juiciness and to increase yields in finished products while maintaining original appearance. In recent Solae tests, injecting 1% HVF 56 into pork loins generated a 6% yield advantage over the controls, which contained injected water, phosphate and salt.
Because it is classified as a flavor, HVF 56 can be used in addition to other functional ingredients such as isolated soy proteins or functional soy protein concentrates. HVF products can help replace some meat and function as a binder, the company said.