What it does
It binds water, it emulsifies fat, and on heating it forms a gel that contributes to the firmness of the finished product. Isolate, at the highest protein level, gels and emulsifies most strongly. Concentrate holds more water and costs less. Flour is cheapest and carries the most flavour.
Where it works
Emulsified meat products, where it stabilises fat and improves yield. Injected and tumbled whole muscle, where it binds added water. Coarse ground products, for firmness and cost control.
Where it does not
It carries a characteristic beany flavour that becomes more noticeable as the protein level falls, and that flavour is hard to mask in a delicate product. It is also a declared allergen in most markets, which can be the deciding factor regardless of performance.
What it interacts with
Salt and phosphate, which affect its solubility as they do meat protein. Heat, which is what sets the gel.
