ADM launches new soya protein concentrate to meat industry

23 October 2013

Arcon FS is capable of binding water and fats into emulsified meat systems such as frankfurters, mortadella, luncheon meat, and in products targeting the African and Middle Eastern markets. It is suitable for use in frozen, pasteurised and canned goods.

Roland Snel, technical manager for meat applications at ADM said: "Arcon FS has been developed to give meat products the particular characteristics demanded by consumers in the African to Middle Eastern regions. We believe we have created an economical, nutritious, functional ingredient for the meat industry with good gelling and emulsification properties."

Functional soya proteins deliver a number of valuable properties to extend or optimise meat products. The Arcon range of quality functional soya protein concentrates (FSPCs) aids in emulsification and improves structure, mouth feel and batch-to-batch consistency. FSPCs also help to enhance texture and increase freeze-thaw stability.

Different soya proteins bring specific attributes to meat products and can aid water absorption and binding, as well as gelation, emulsification and cohesion. Arcon SL improves the texture of dried, fermented sausages without affecting the ripening or drying phases, while Arcon SM can be injected into whole birds or joints to make the meat more succulent and reduce the cost per kilogram of cooked rotisserie chicken.

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