SOPROMIX 1,SOPROMIX 2,SOPROMIX HE Functional Mixtures for Food Industry

Packing: SOPROMIX 1 is packed in valve type paper bags (net weight 15 kg). Each individual package is labelled with the data for quality and quantity identification of product.
Storing: Keep in cool and dry places, protected from the outside influences.
Shelf life: 12 months

Packing: SOPROMIX 2 is packed in valve type paper bags (net weight 15 kg). Each individual package is labelled with the data for quality and quantity identification of product.
Storing: Keep in cool and dry places, protected from the outside influences.
Shelf life: 12 months

Packing: SOPROMIX HE is packed in valve type paper bags (net weight 15 kg). Each individual package is labelled with the data for quality and quantity identification of product.
Storing: Keep in cool and dry places, protected from the outside influences.
Shelf life: 12 months

Meat Industry
An exeptional functionality of SOPROMIX 1, 2 and HE mixtures although with lower level of proteins compared to soy isolates and functional concentrates, enables the increase of yields of meat products, with significant reduction of production costs. Differing from soy isolate, for instance, they are insusceptible to salt at any stage of procedure (ionic susceptibility of isolates causes the rapid decomposition of emulsions formed in
the presence of salt).
SOPROMIX 1 can be successfully used in production of different meat products as emulsifier and hydrating agent, in the quantity of 2-3%, with no effects on changing the organoleptic properties of products. It can be used in production of boiled, semi-dry and cooked sausages, as well as in production of semidurable and durable canned meat products. It has improved functional properties compared to SOPROMIX 2.
SOPROMIX 2 can be successfully used in production of different meat products as emulsifier and hydrating agent, in the quantity of 2-3%, with no effects on changing the organoleptic properties of products. It can be used in production of boiled, semidry and cooked sausages.
SOPROMIX HE is used in meat products as emusifying, gelling and hydrating agent in the quantities ranging from 2-3%. It has improved functional properties compared to SOPROMIX 1. Its water binding capacity (hydration) is 1:7. We recommend the use of SOPROMIX HE as a substitute for soy isolates (1:1) in boiled, semidry sausages, as well as in production of cooked cured meat products. SOPROMIX 1, 2 could be added in dry form or they could be prehydrated in the cutter by addition of five times larger amount of water. SOPROMIX HE could be prehydrated by addition of seven times larger amount of water. To prepare a suspension, the knives should run for 30-60 seconds. The method of addition (in dry or hydrated form) depends on the existing equipment, production capacity, type of product and usual processing procedure. Other raw materials and spices are added in unchanged quantitiesand in unmodified way. We recommend the use of SOPROMIX 1 as a substitute for soy isolates (1:1) in boiled, semidry sausages, as well as in production of cooked cured meat
products. We recommend the use of SOPROMIX 2 as a substitute for functional soybean concentrates (1:1) in some types of sausages and in production of various meat pates. We especialy recommend the use of SOPROMIX HE as a subsitute for soy isolates (1:1) in all variations of wet meat brining.
SOPROMIX 1 and HE can be used in production of pork skin suspension, usually in the quantity of 1 - 4 % of the total prepared suspension, and for production (hot process) of thermostable fat emulsion in the ratio emulsifier : fat : water = 1 : 5 : 5 or 1 : 8 : 8. SOPROMIX 1 and HE could be applied in all variations of wet meat brining in the following way: depending on the percentage of injection (by means of injector) or the salting percentage (by means of tumbling device). It is added in the quantity that provides its presence in final products in the amount of 2 %. The brine prepared for curing procedure
could be applied in tumbler-machines, while during combined curing procedure (injection + tumbling) we recommend to use one part of brine for injection without SOPROMIX 1 and HE (in order to avoid nozzles clogging) and to add the whole amount of SOPROMIX 1 and HE in the part of brine for tumbling. During brine preparation add SOPROMIX 1 and HE and brine in the ratio of 1:5 in order to avoid lumping, and later on add gradually the remaining part of brine. Our experience proves that SOPROMIX 1 and HE can be used at higher levels of meat hydration (60, 70 and even 100%), if it is necessary.