Soya lecithin liquid is a commonly used ingredient in meat products for various purposes, primarily as an emulsifier and a source of phospholipids. Here's how soya lecithin liquid is used in meat products:

Emulsification: Soya lecithin is an effective emulsifier, meaning it helps blend ingredients that don't naturally mix well, such as water and fat. In meat products, this property is essential for creating a smooth and homogeneous texture. It ensures that the fat content in the meat is evenly distributed, improving the overall mouthfeel and taste of the product.

Texture Improvement: Lecithin can enhance the texture of meat products, making them more tender and juicy. It can help retain moisture in the meat during cooking, reducing the likelihood of it becoming dry or tough.

Improved Shelf Life: Soya lecithin can extend the shelf life of meat products by stabilizing the fat and water content. This helps prevent separation and spoilage, leading to a longer-lasting product.

Binding Agent: Lecithin can act as a binding agent in meat products, helping to hold the ingredients together. This is particularly useful in processed meat products like sausages and patties.

Color Enhancement: In some cases, soya lecithin can improve the color of meat products by promoting better dispersion of pigments, such as those found in spices or herbs.

Flavor Enhancement: Lecithin can help distribute flavors evenly throughout the meat mixture, ensuring that the product has a consistent and appealing taste.