Ι. Αmvrosiadis, Κ. Κatsaras, Κ. Vareltzis

The functional propereties of four new types of soya protein concentrates (Danpro S, Danpro HV, Unico HS, Unico HP) were investigated. Water absorption, swelling capacity of the proteins, gel forming-emulsion ability and solubility of the soya concentrates were assessed. The data obtained for the new types of soya protein concentrates indicates high emulsion ability and water absorption capacity, attributes in which the highly manufacturing process of cooked meat products is based.