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.