Stauffer Chemical Company

Fredric G Bender

William E Swartz

Charles W Everson

The beany flavor of soy products can be reduced by hydrating the soy product with a solution containing a water soluble primary yeast extract prior to incorporating the soy product into a food product, preferably a comminuted meat product.

Use of soy products having a reduced beany flavor in meat and other food

The concurrent use of autolyzed yeast extract and sodium tripolyphosphate hydrated with a solution containing citrus juice solids greatly improves the organoleptic acceptability of comminuted meats. Less acceptable grades of meat from the standpoint of flavor, such as shank meat, can be upgraded in taste to that of chuck meat.

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Houston, PA, United States of America

Fredric G Bender