The use of soy protein concentrates in different applications in food industry is highlighted herewith.

a. Bakery products

Unlesss higher protein fortification levels are necessary, there is no special reason for using soy protein concentrates in bakery products. Nutritionally and functionally, soy flours do the same job, more economically.

b. Meat products

This area probably shows the most important application of soy protein concentrates (SPC) in the food industry. SPC is used mostly in comminuted meat, poultry and fish products (patties, emulsion type sausages, fish sticks etc.) to increase water and fat retention. The nutritional contribution of soy protein in low-meat, high-fat, low-cost products may also be significant. Typical usage levels, on moisture-free basis, are 5-10%  in patties, 2-8% in chilli, 2-12% in meatballs, 3.5% maximum in sausages and 5-10% in fish sticks.