Soy Protein, Food Starch Allowed As Binders

September 8, 1999

USDA's Food Safety and Inspection Service has authorized the use of soy protein concentrate, modified food starch and carrageenan as binders for certain cured pork products.

FSIS amended federal regulations to apply to cured pork products labeled "ham with natural juices," "ham water added," and "ham and water product -- x% of weight is added ingredients." The first amendment allows the use of soy protein concentrate, both singly and in combination with modified food starch or carrageenan, as a binder in the latter group of products.

Manufacturers opting to use soy protein concentrate singly or in combination with either modified food starch or carrageenan will be required to list the binders in the products' ingredients statements by common or usual names in order of declining predominance by weight. This will necessitate modification of labels and printing new ones.

The amendments were published in the Aug. 17 Federal Register.