Soy Protein Concentrate · Functional Protein for Meat, Poultry, Fish, Bakery & Nutrition

Key characteristics

• Raw material: High-quality, defatted soybean meal processed to concentrate protein.
• Typical protein level: usually around 65–70% protein (on dry basis), with alternative protein contents available for specific applications.
• Form: off-white to light cream powder with a characteristic soy taste, designed for easy dispersion in meat batters and doughs.
• Functional properties:
  • Water-binding and fat-binding – helps retain moisture and fat, increasing yield and succulence,
  • Emulsification – stabilises fat–water systems in sausages, patties and processed meats,
  • Texture and structure – contributes to binding, sliceability and bite in meat and plant-based products.
• Processing forms: SPC can be supplied as powder for brines, batters and dry blends; texturised forms are typically marketed separately as texturised soy protein (TSP/TVP).
• Nutritional profile:
  • Good source of high-quality plant protein,
  • Low in saturated fat and naturally cholesterol-free,
  • Suitable for vegetarian and vegan products when used with appropriate co-ingredients.
• Allergen status: Soy is a major food allergen in many jurisdictions; finished products must be labelled in line with local allergen regulations.
• Regulatory & labelling: usually declared as “soy protein concentrate” or “soy protein”. Permitted uses and claims depend on local food laws.

Atlas works closely with R&D and production teams to match SPC grades and functional properties to specific meat, poultry, fish, plant-based and bakery applications.

Indicative specification points

Specifications are tailored to each SPC grade and application. Typical food-grade soy protein concentrate parameters include:

• Protein (N×6.25): generally around 65–70% (on dry basis), as agreed per grade.
• Moisture: controlled to ensure flowability, shelf life and predictable functionality.
• Fat: low, with specified maximum values consistent with defatted soy raw material.
• Ash: defined limits supporting ionic strength and flavour expectations.
• Particle size: adapted for rapid hydration and homogeneous dispersion in meat batters, brines and doughs.
• Bulk density: selected to support mixing, conveying and dosing in industrial environments.
• Water absorption & fat absorption: characterised through standard tests to predict yield and texture impact in target recipes.
• pH (in suspension): monitored to assure consistency and compatibility with meat systems and brines.
• Microbiological criteria: compliant with food safety requirements for protein ingredients used in RTE and cooked products, when handled under good manufacturing practice.
• Contaminants & heavy metals: monitored according to international guidelines and customer specifications.

Each batch is supplied with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documents (GMO status, allergen declarations, dietary suitability, contaminants, origin, Halal/Kosher certificates) can be provided from approved producers to support audits and regulatory submissions.

Processed meats, poultry & fish

• Emulsified sausages & frankfurters – SPC helps stabilise fat–water emulsions, improving cook yield, firmness, bite and sliceability.
• Cooked and injected hams – added to brines and tumbling systems where SPC supports water retention, cohesion and uniform slicing.
• Formed products (burgers, nuggets, patties, meatballs) – improves binding, juiciness and dimensional stability, reducing cooking losses and breakage.
• Fish and seafood products – selected use in fish balls, surimi-type products and formed seafood items where SPC supports protein matrix strength and yield.
• Economy and mid-tier products – SPC is often used to help optimise cost-in-use while maintaining target sensory and nutritional profiles.

Plant-based meat analogues

• Plant-based burgers, nuggets & strips – SPC contributes to binding, juiciness and texture alongside texturised soy proteins, pea proteins and fibres.
• Hybrid meat–plant products – partial substitution of meat with SPC and other plant proteins to support flexitarian and sustainability-focused concepts.
• Ready meals & meat-style fillings – application in plant-based fillings for dumplings, pies, wraps and sauces to improve protein content, structure and freeze–thaw stability.

Bakery, snacks & cereals

• Breads & rolls – SPC can be used to increase protein content and slightly enhance water absorption and softness in certain formulations.
• Bakery mixes & pancakes – inclusion in high-protein or better-for-you mixes where soy on the label is acceptable.
• Snack & protein bars – SPC provides protein and structure in cereal and nut bars, often in combination with other proteins.
• Breakfast cereals & extruded snacks – use in extruded flakes, shapes and high-protein snacks to raise protein levels and support positioning.

Nutrition, beverages & other applications

• Nutrition bars & meal replacements – SPC is used alongside soy isolate, dairy or plant proteins to construct the desired protein blend and texture.
• Soups, sauces & savoury systems – SPC supports body, stability and protein enrichment in certain soups, sauces and gravies.
• Other industrial uses – incorporation into convenience foods and ready meals where water management, structure and protein content are important.

Formulation & process guidance

• Dosage guidelines (to be optimised per recipe):
  • Emulsified and cooked sausages: often in the range of 1–5% SPC in the finished product,
  • Brined and injected products: dosage based on brine solids and target yield,
  • Plant-based and hybrid products: SPC levels depend on the protein system (TSP/TVP, isolates, pea protein) and desired texture.
• Hydration & mixing:
  • Pre-hydration of SPC in water or brine is often recommended to maximise functionality,
  • Hydration conditions (time, temperature, shear) impact water binding and emulsion stability.
• Process interactions:
  • SPC performance is influenced by salt, phosphates, pH and temperature in meat systems,
  • Heat treatments (cooking, pasteurisation, retorting) affect final texture and water-holding,
  • In plant-based systems, SPC works together with texturised proteins, fibres and hydrocolloids to deliver the final bite and juiciness.
• Regulatory & labelling considerations:
  • Soy must be clearly declared as an allergen where required by law,
  • Protein-related claims must follow local thresholds and calculation rules,
  • Positioning (e.g. “plant-based”, “vegan”, “high protein”) should be verified for each market.

Quality & documentation

• Supplied as food-grade soy protein concentrate with agreed specifications for protein content, functional properties (water/fat binding, emulsification) and impurity limits.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet summarising key analytical parameters and methods.
• Additional documentation can include GMO status, allergen declarations, dietary suitability (vegetarian/vegan), heavy metals and contaminants, pesticide residues, origin and Halal/Kosher certificates, depending on producer and grade.
• Production sites typically operate under recognised quality and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, allergen labelling, protein and nutrition claims, additive use and marketing statements in each destination market.

Packaging, storage & logistics

• Standard packaging: usually 20–25 kg multi-wall bags or fibre drums with inner liners to protect against moisture uptake, contamination and caking. Alternative pack sizes can be considered for specific supply chains.
• Suitable for full-container or mixed-container loads together with other proteins, plant proteins, stabilisers, phosphates and functional ingredients.
• Store in a cool, dry, well-ventilated place, away from strong odours and direct sunlight to maintain colour, flavour and functional performance.
• Typical shelf life is defined in the product specification and on the COA; customers should verify functionality, sensory profile and microbiological stability in their own processes and shelf-life studies.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (sausages, hams, burgers, nuggets, plant-based products, bakery, snacks, nutrition bars, etc.), target protein and yield goals, process conditions (chopping, tumbling, injection, cooking), annual volume, packaging needs, documentation/certification requirements and destination markets. Our team will recommend suitable soy protein concentrate grades and integrated ingredient concepts.