Supro 760
A high-performance isolated soy protein designed to deliver excellent emulsification, water binding, and texture enhancement across a wide range of food applications. Ideal for improving structure, mouthfeel, and protein enrichment in both processed and plant-based formulations.
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Category
Ready MealsFunctional FoodSectors
Food
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What is Supro 760
This isolated soy protein offers a highly refined protein source with outstanding functional performance in demanding formulations. With a strong balance of solubility, dispersibility, and water retention, it is particularly suited to applications where texture stability and yield are critical. The product supports improved juiciness, binding, and structure in finished goods, while also contributing to protein fortification claims.
Its neutral flavour profile allows seamless incorporation into both savoury and mildly flavoured products without impacting taste. Designed for consistent processing, it performs reliably under varying temperature and mechanical conditions, making it suitable for large-scale production environments. This ingredient is also well suited for manufacturers seeking plant-based or alternative protein solutions, offering flexibility across modern product development trends, including clean label and reduced-meat formulations.
- Plant-Based
- Vegan
- Emulsifier
- Food Manufacturing
- Texture Improvement
- Functional Ingredient
- Meat Alternative
- Soya Protein
- Water Binding
- High Protein
Applications & Functionalities
This ingredient is widely used to enhance product functionality through its strong emulsification, gel formation, and water-binding properties. It helps stabilise fat and moisture systems, improving yield and reducing cooking loss in processed products. Its ability to form cohesive структуры supports better sliceability and texture in finished goods. In plant-based applications, it contributes to meat-like texture and bite, while in bakery or ready meals, it improves structure and consistency. It also aids in protein enrichment without compromising flavour, making it a versatile addition to both reformulation and new product development projects.
This ingredient is widely used to enhance product functionality through its strong emulsification, gel formation, and water-binding properties. It helps stabilise fat and moisture systems, improving yield and reducing cooking loss in processed products. Its ability to form cohesive структуры supports better sliceability and texture in finished goods. In plant-based applications, it contributes to meat-like texture and bite, while in bakery or ready meals, it improves structure and consistency. It also aids in protein enrichment without compromising flavour, making it a versatile addition to both reformulation and new product development projects.
Common applications include:
- Processed meats
- plant-based meats
- sausages
- burgers
- ready meals
- bakery fillings
- protein-enriched products.
Related Ingredients
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