Meat Functional Ingredients

For nearly 30 years, BSFIL has been providing cost-effective, highly innovative and multifunctional meat functional ingredients to help the country’s meat processing companies make advanced and industry-leading meat products. BSFIL provides a vast array of meat functional ingredients that improve cook yield, reduce costs, extend shelf life, reduce purge, and improve texture and sliceability. We enable you to create one-of-a kind and highly advanced meat products with great taste and texture that will surely satisfy your needs and delight your customers.

Soy Protein IsolateSoy Protein ConcentrateTextured Vegetable ProteinVital Wheat GlutenPhosphateMeat CureMeat Binder

Soy Protein Isolate


Isolates are the most highly refined soy protein products commercially available. They are prepared from dehulled and defatted soybeans by removing most of the non-protein components and contain at least 90% protein. Soy protein isolates are used for their moisture and fat binding, fat emulsifying, and stabilizing properties. These functional properties make them ideal ingredients for use in processed meat products, both coarse and fine emulsions (e.g., patties, loaves, and sausages).

Soy Protein Concentrate


Soy protein concentrates are prepared from dehulled and defatted soybeans by removing most of the water-soluble, nonprotein constituents and contain at least 70% protein. They are used to stabilize emulsions and texture of various food systems.

Textured Vegetable Protein


Textured vegetable protein is made from whole or defatted soy flour. The soy is then texturized through an extrusion process and formed into granules or chunks of varying sizes. When cooked, the texture, mouthfeel and physical appearance are similar to meat, thus it is an excellent meat substitute in processed meat products.

Vital Wheat Gluten


Vital wheat gluten is a flour-like substance made from hydrated wheat flour. Vital wheat gluten is used to boost the protein content of food systems. In meat products, vital wheat gluten improves manufacturing and cooking qualities, upgrades nutritional value and structural strength, improves adhesion, reduces moisture loss to extend shelf life, and binds (with) and restructures muscle proteins.

Phosphate


Phosphates restores water binding capacity of meat by effectively disassociating actomyosin. It increases the pH of meat to its optimal range of pH 6 – 6.4. Thus, creating an ideal condition to produce tender meat products. It likewise reduce oxidation by effectively sequestering prooxidative metal ions.

BSFIL offers phosphate suitable for meat injection, tumbling, marination, as well as emulsified meat.

Meat Cure


Meat cures are used for cured color and flavor development. Furthermore, they also provide a bacteriostatic effect and prevents the growth of anaerobic bacteria in processed meat products.

Meat Binder


Our meat binders are carrageenan based and can provide significant volume increase as they are highly water absorbent. Their positive role is mainly in the manufacture of coarse products such as burgers or coarse skinless sausage products and in cooked hams. Meat binders may also be of use for improved cohesiveness, appearance and sliceability of meat products.