Proteins (soy isolate, whey)

The term “chemical proteins” typically refers to specific protein-based ingredients or enzymes used to achieve a desired functional effect in meat processing.
Available Protein-based Ingredients:
Transglutaminase (TG)
Its an enzyme (often called “meat glue”) that cross-links proteins to bind pieces of meat together into a single, stable cut (restructured meat products).
Papain
A plant-derived enzyme used as a meat tenderizer by breaking down muscle proteins (collagen and elastin).
Bromelain
A complex of enzymes used for tenderizing meat, primarily by degrading myosin.
Ficin
A proteolytic substance that increases protein solubility and improves tenderness in meat products.
Caseinates (Sodium Caseinate)
Used as a binder and emulsifier in products like frankfurters, stews, and ham to help retain moisture and prevent fat separation.
Whey Protein Concentrates
Used to improve taste, texture, emulsification, and water binding; can also be used as a partial meat replacement.
Soy Proteins
Used as binders, extenders, and fillers (e.g., soy flour, concentrates, and isolates) in products like sausages and burgers to increase volume, bind water and fat, and reduce costs.
Wheat Gluten
Provides viscosity and cohesiveness, acts as an excellent binding agent, and helps form dough-like consistencies for certain processed products or meat analogues.
Gelatin
A gelling agent and binder used in jellied meat products and canned hams to bind water and improve texture.
Protein Hydrolysate
Proteins broken down into smaller peptides and amino acids to enhance flavor, act as flavor enhancers (like MSG), and improve nutritional value and shelf life.