FAQ
The customer’s protein isolation and protein concentrate products are tested, first of all, the product color, proportion, dispersibility, sedimentation, etc., and secondly, the hardness (gel value), particle size, viscosity, chewiness (palatability), elasticity, etc. will be tested. When introducing the product, you can also cut in from the excellent aspect of the product.
Defatted soy flour is divided into roasted and unroasted. Usually used in canned meat, lunch meat, baked goods, etc.
It has certain emulsification (very little) and thickening effect, which can increase the protein content of the product. The protein content is usually ≥52%. If higher protein content products are required, factory customization is required.
Acid leaching and alcohol leaching soybean protein concentrate are only different in production process, and the products have no obvious difference in application and functionality.
When emulsion (gel-type) protein isolate are produced as sausages, if they are directly mixed with other raw materials in the poeder form, the produced sausages will have a softer nouthfeel and lower elasticity; if they are first emulsified into solution and then mixed with other raw materials to produce The sausage will have better elasticity.
The elasticity of the sausage will be better if it is emulsified and refrigerated for a while.
The pH range of soy protein isolate is 6.5-8.0.
SPC is not a hydrolyzed product. However, if the customer has special requirements, the product can also be hydrolyzed, which is a customized product, so a minimum order quantity is required.
Before the formal enzymatic hydrolysis, our R&D department will repeatedly test the optimal amount of enzyme addition, temperature and time to ensure that the natural properties of soybean protein will not be damaged during enzymatic hydrolysis.
The product will be processed in an enzymatic hydrolysis tank, and the production temperature, enzyme concentration and time will be adjusted for enzymatic hydrolysis. After the enzymatic hydrolysis, the product will be transported to the next production link for enzymatic inactivation.
At the time of production, the factory will refer to the use method of enzymes, and adjust and produce according to its own production process. The hydrolyzation level can be controlled by adjusting the enzyme concentration, temperature and time.
During the production process, samples are taken at regular intervals for detection (spotting), real-time monitoring, and the hydrolyzation level is finally reflected by the TCA value.
Hydrolyzation will affect the viscosity of the product to some extent, but it is not the only factor that affects the viscosity. The previous processing technology, the concentration and type of enzymes, and even the raw materials will also affect the viscosity and taste of the product.
After the soybean protein is hydrolyzed, the protein structure will change from long chain to short chain, that is, the protein molecule becomes smaller. Small-molecule proteins are more easily absorbed by the body, so soy protein used in nutritional supplements will be hydrolyzed.
Moreover, the hydrolyzed product is more resistant to high temperature, that is, under high temperature conditions, because small molecules do not like to aggregate, the product has better dispersibility and is not easy to agglomerate.
Short for Textured Soy Protein, TSP is a food product that’s made of defatted soy flour. That means that all oils are removed during processing, which instantly makes it healthier than the real deal. This unique nosh comes in the form of granules, so it looks a lot like ground beef or turkey. No wonder it’s one of the most popular meat substitutes out there. This vegan treat is also jam-packed with dietary fiber and protein, hence the name. While its distinct spongy texture puts off a lot of people at first, TSP taste is unique, often putting many non-vegan bites to shame. Our goal is to show as many people as possible the benefits of TSP including:
- Vegetarian meat substitute or great as a meat extender
- High quality vegetable protein
- Kosher
- Can be used in your kitchen for up to two years or sealed for longer term storage
- Packaged by hand for optimum quality, care and freshness
Textured vegetable protein, or TVP, is made from soy and is the same thing as textured soy protein. Textured wheat protein is made from a similar process, but from wheat. They are all highly processed plant-based alternatives to meat.
Soy Textured Protein (TSP) is a concentrated protein product that is generally made from soybeans. It’s a versatile substance that can be used as a meat substitute when seasoning, spices, or herbs are added. It’s especially valuable for people who don’t eat meat, since plant-based foods generally contain less protein than foods from animals. The product can also be used as a meat extender for people who do eat meat.
TVP is sometimes known as textured soy protein or TSP. It’s high in protein and fiber and very low in fat. It’s sold as dried chunks, slices, flakes, granules, or powder and needs to be hydrated before being used. The product has a mild taste on its own but readily absorbs flavor from the liquid in which it’s soaked or cooked. It works well in many foods that traditionally contain ground beef or meat chunks, such as lasagna, chili, veggie burgers, tacos, and “meat” pies.
Since textured soy protein is dehydrated, it needs to be reconstituted in hot water or broth for around 10 minutes before it becomes palatable. For dishes that are already liquidly, like soups or pasta sauces, the dry protein block can simply be stirred in to rehydrate while it simmers.
The way you cook your protein block depends on which shape you purchased. For protein block granules, the texture is similar to ground beef. That makes it ideal for chili, sloppy joes, taco filling, and shepherd’s pie. Larger pieces of protein block, often labeled as “chunks” or “slices,” can be battered and fried to resemble chicken nuggets, thrown into stir-fries, and used to create a meaty stew.
The beauty of textured soy protein is that it has practically no flavor, meaning you can dress it up to taste however you’d like. It’s commonly used as a mock meat, so it can be seasoned to resemble beef, bacon, chicken, sausage, and more. You can even find some pre-flavored varieties for sale if you’re not interested in seasoning it yourself.
1.The role of protein in meat products includes oil absorption, water retention, bonding, extension, emulsification, gelation, etc., but it is generally believed that emulsification and gelation play a major role in emulsified ground meat products.
The fat particles formed by chopping can contact protein in an instant.
The lipophilic end of the functional protein concentrate FSPC molecular aggregate can be adsorbed on the surface of fat particles, while the hydrophilic end extends into the water phase, which is conducive to the emulsification and stability of solid fat. On the contrary, the spherical soy protein molecules do not have relatively independent hydrophilic and lipophilic ends, and the surface hydrophobicity is low, so they cannot be absorbed in fat immediately.
Fundamentally, the emulsification ability, emulsification stability, salt tolerance and dispersion performance of functional soy protein concentrate are better than soy protein isolate.
2.The content of soy fiber in functional soy protein concentrate is as high as 20%, which is 10 times that of soy protein isolate, and soy fiber can form a matrix system with lean muscle fibers.
It can better maintain the structure of the product, which is very helpful to reduce the shrinkage, water and oil output of meat products.
In food processing, as a food additive, isolate soy protein can play a complementary role in amino acids and is a functional food. It can improve people’s health and has a high digestibility and utilization rate. When mixed with other foods, it can significantly improve the nutritional value of the original food. It can completely replace animal protein. The content of 8 kinds of amino acids is relatively close to the needs of human body. Methionine is slightly insufficient. It is similar to meat, fish, eggs, milk, etc. It is a full-price protein and has no side effects of animal protein, such as induction. Obesity, cardiovascular disease, hypercholesterolemia and other diseases are a good source of human protein, and it is safe and reliable and contains fewer microorganisms.
Soy protein isolate and hydrolyzed protein are different. Soy protein hydrolyzed protein powder uses soy protein as the raw material. After biological enzymolysis, the protein is decomposed into various amino acids. After filtering out the acidic insolubles, the decomposition liquid is deodorized and decolorized. The hydrolyzed protein undiluted solution is prepared after PH adjustment and spray drying process. Soy protein is a full-price protein food additive produced from low-temperature desolubilized soybean meal. The protein content of soy protein isolate is more than 90%, and there are nearly 20 kinds of amino acids, and it contains essential amino acids for human body.
The protein in food is made up of amino acids, and the quality of that protein is based on the number and types of amino acids it contains. Animal foods contain high-quality protein, and egg white has the highest quality protein of all. Unlike other plant or vegetable proteins, soy protein contains all of the essential amino acids necessary for good health. That makes soy protein a complete protein, similar to the protein found in animal foods.
Hydrolyzed soy protein has a highly effective moisturizing effect and is used as a moisturizer and skin conditioner. Hydrolyzed soy protein helps induce the skin to produce hyaluronic acid, commonly known as hyaluronic acid, which is an ideal natural moisturizing factor, a natural ingredient that promotes skin tissue metabolism and repair functions in women. When the hyaluronic acid content of human skin decreases, it means that the maturation and aging process of the skin is taking place. Hydrolyzed soy protein, in order to induce the role of yuan, increase the concentration of skin hyaluronic acid, in order to achieve a highly effective moisturizing effect.
1. Textured soy proteins can be fortified with vitamins, minerals, and other supplements to provide balanced nutrition in the final canned product.
2. The extruded products are dried to less than 8% moisture and under normal storage conditions have a shelf-life of about one year. Freezers or cold storage are not required.
3. Textured vegetable proteins maintain their structure upon hydration and provide a meat-like texture.
4. They normally absorb two to three times their weight in water and have good fat-absorption properties.
5. They have low bacteria counts in comparison to meats.
6. The products can be coloured, flavoured, and sized to resemble a wide variety of food products.
7. They allow canners a means of making meat-like canned products in the off-season, thereby allowing year-around utilisation of equipment.
Textured soy proteins (TVP) have been used to extend ground meat as a means of reducing the cost without reducing nutritional value. Federal school lunch regulations allow for inclusion of up to 30% TVP in ground meat for that program. Addition of TVP influences the quality of ground meat products, as indicated in several studies. The effect on quality depends on the level of TVP added. Textured soy protein (TSP) products have been used as the extender in most studies although the use of powdered forms also has been explored.
The lipoxygenase contained in soy protein powder can interact with the carotene in wheat flour to gradually fade the color of carotene, thereby whitening the noodle products. At the same time, the lipoxygenase acts on the hydrogen peroxide produced by fat. It can also oxidize -SH of wheat gluten into -SS-, strengthen the three-dimensional structure of gluten, and enhance the gluten of gluten products.
Soy protein has functional properties such as water retention, gelation, and oil absorption, which can make gluten more delicate and elastic, and improve the processing characteristics and sensory properties of noodle products.
Therefore, adding an appropriate amount of protein to the noodle product not only improves the nutritional value of the noodle product, but also improves its quality to a certain extent.
Drinks made with soy protein are hailed as “green milk” by nutritionists. It protein has a significant lowering effect on people with high cholesterol.
The content of arginine in protein drinks is higher than that in milk, and the ratio of arginine to lysine is also reasonable; the lipid and linoleic acid are extremely rich and contain no cholesterol, which can prevent cardiovascular diseases in adulthood. .
Rich in lecithin, it can remove excess sterols from the blood, and is known as the “vascular scavenger”. Soy protein drinks are easier to digest and absorb than milk.
Milk is easy to form large and hard lumps after entering the stomach, while soy milk is formed into small flakes after entering the stomach, and it is soft and not hard, which can make it easier to digest and absorb.
These soy protein is an essential nutrient for everyone, but the daily dietary intake is largely insufficient, and it must be supplemented by eating protein powder, especially for certain special groups such as children, pregnant women, lactating mothers, and the elderly.
There are four extraction methods for soy protein isolate: alkaline extraction and acid precipitation, membrane separation, bipolar membrane electrolysis and foaming.
In recent years, there will be some emerging application areas, and there have been practical applications and related products on the market. For example, it can be used in salad dressing, mayonnaise or cheese. Soy protein is also added to pet food, but because animals are more sensitive to beany flavor, they usually require the product to have a light beany flavor.
It is commonly used in cakes, breads and biscuits. It can increase the protein content of the product and produce high-protein products. It can also increase the bulkiness of the cake or bread to make the product soft and taste good. In the production of some bubble candies, there are also cases of using protein. In addition, soy protein is often used in frozen dough in recent years, such as fried dough noodles, hand cakes and other products to add soy protein, which can increase the product’s freezing resistance. In different applications, the requirements for product characteristics are also different.
Can. The most commonly used is used in milk powder, milkshakes, and acidic milk products. Any packaged liquid milk will add stabilizers, and the precipitation problem of soy protein can also be solved by adding stabilizers. It should be noted that in the production of dairy products, if it is low-temperature refrigerated milk, there is no problem, but if it is room temperature milk, it will be sterilized during production. The common pasteurization and UHT sterilization are no problems.
Injectable protein isolate is generally used to produce higher-end meat products, such as bacon, ham, steak, etc. Generally, customers will consider the viscosity, dispersion, color, etc. of the powder, but there is also a very important feature-injection rate. It is the most important feature to improve productivity. The injection rate of general injection-type protein isolate can reach 150%-240%.
The advantage of our gel-type protein isolate is that it has good salt tolerance, whiter color and good elasticity. The effect is very good in actual product applications. In meat products, salt tolerance is very important. In surimi products, the color of the product can also be adjusted.
As for the problem that customers usually report, the texture of the product when cold glue is cut is relatively thin, and many customers think that the gelation of the product is problematic. If some customers report this problem, they can emphasize that our salt tolerance is good. It is recommended that customers perform actual application simulations and see the effect after adding salt to the product, so that our advantages are obvious.
There are 4 kinds of addition methods for gel-type protein isolate: dry powder addition method, hydration gel method, emulsification addition method, and protein colloidal particle method.
Gel-type protein isolate has six main characteristics-water absorption, water retention, oil absorption, oil retention, gelation and emulsification.
Water absorption refers to how much water the soy protein can absorb, and water retention refers to whether the protein oozes out when subjected to centrifugal force after absorbing water; the same oil absorption refers to the ability of the protein to absorb oil, while the oil retention refers to whether the oil will seep. out.
Gelability refers to the relationship between water + protein, forming gel mass; and emulsification refers to the relationship between water + protein + oil, forming emulsified gel.
The product standard of soy textured protein is: protein (dry basis) N×6.25≥50%, fat≤1.5%, crude fiber≤5%, moisture 8%~12%, bulk density≤350g/L, froth rate <5% , The rehydration ratio is 1: (2.5~3), which meets the food hygiene standards. The appearance of this soy protein product is light yellow or yellow-brown, without scorching bitterness, no mildew, and it is sponge-like, lumpy or granular. Similar to lean fibrous tissue, it tastes soft after blister and has fine tissue.
(1) The use of soy textured protein can not only increase the protein content of the product, reduce the content of animal fat and cholesterol, prevent the tissue from being damaged by high temperature heating or mechanical action, and lose the touch of the meat, but also reduce the cost of the product. .
(2) The application of soybean tissue protein in meat products is mainly considering their economic and nutritional properties, followed by functionality. Economy mainly refers to the low price of tissue protein products, which can replace part of meat, which can reduce product costs; nutrition refers to the addition of tissue protein to meat products, which can increase the protein content of the product and reduce animal fat and cholesterol The content of soy protein is adapted to modern nutritional needs; functionality refers to the use of soy protein’s emulsification, oil absorption, water absorption, gelation and adhesion to improve the quality of meat products.
(3) Tissue protein is suitable for meat products, simulated nutritious meat, nutritious food and cooking foods of various shapes. When soybean tissue protein is added, it must be rehydrated and deodorized, that is, soak tissue protein 3O in warm water at about 5O℃. ~60min, it can also be soaked in room temperature water, thoroughly rehydrated, rinsed with water for 1 to 2 times, and then shaken dry.
(4) Textured soy protein is not only a substitute for meat in the processing of minced meat products, but also a necessary raw material. In addition, due to its good water absorption and oil absorption, it can reduce processing loss and greasy feeling. Appropriate amount of tissue protein can be added to pie, meat buns, dumplings and other foods to replace part of chicken, beef, etc., without compromising the nutrition and palatability of the food. Some tissue proteins are colored and processed to resemble beef, chicken, ham, and bacon. , Fish and other imitation products have entered the market.
(1) The amount of soy textured protein added in the meat filling accounts for 15%-20% of the meat (wet basis), that is, 15-20kg of tissue protein is added to 100kg of meat. If it is used for vegetarian stuffing, it can be fried with vegetable oil and then mixed with stuffing for better effect according to actual needs.
(2) When adding, take a certain amount of tissue protein (dry basis), soak it in warm water (50℃～70℃) for 20～30rains and remove it, then rinse it with clean water once and dry it before use. After the above treatment, Soak again per kilogram of tissue protein (dry basis) to obtain 2.5-2.9 kg of wet basis. If small particles of tissue protein are used, in order to prevent the loss of small particles with water, wrap the tissue protein with a filter cloth during spin-drying. The tissue protein (wet base) treated above and the meat filling are put into the mixer at the same time, and the seasoning is added , Salt, water and other auxiliary materials can be mixed together.
(3) How to use tissue protein in vegetarian food: directly use tissue protein to make vegetarian food. Use strips or large flakes of tissue protein, soak in warm water (50℃~70℃) for 20~30rains, rinse with water for 1~2 times and spin dry, soak in broth, add salt and different seasonings to stir, It can be made into vegetarian snacks with different tastes.
The traditional brewing process of soy sauce is based on soybean or soybean meal and other vegetable protein as the main raw material. After microbial fermentation, it produces a condiment that contains a variety of amino acids and has a special color, fragrance and taste. Scientists use soy protein isolate as raw material to study the application of soybean protein with different degrees of enzymatic hydrolysis in preparing soy sauce. First, the process parameters of enzymatic hydrolysis of soybean protein were determined through single-factor experiments, and then the quality of soy sauce with different enzymatic hydrolysis levels was studied. The results showed that the enzymatic hydrolysis temperature was 50℃, pH was 7.0, and the enzymatic hydrolysis time was 5. The proteolysis product of soybean separation under h conditions is most suitable for the preparation of soy sauce.
Dried tofu has the reputation of “plant meat”. It is rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other essential nutrients for the human body. It has the advantages of balanced nutrition and easy digestion and absorption by the human body. Dried tofu is entering the scale After chemical production, the traditional process of making tofu with soybeans as raw materials and then making dried tofu has become increasingly unsuitable for market demand. Based on the Chiba tofu made with soy protein isolate, the production process of soy protein tofu has been applied and favored by major manufacturers. This kind of dried bean curd has simple processing technology, low difficulty in microbial control, safer and healthier. Domestic well-known tofu brands are committed to applying the new tofu processing technology based on soy protein isolate and soy protein concentrate, and tofu made from soy tissue protein has entered the market.
The traditional processing technology of tofu is: soybean→selection→soaking→refining→filtering→boiling→mixing→squatting→squeezing and forming. The production cycle of traditional tofu is long, about 4-6 hours; it is difficult to control microorganisms and has a short shelf-life; it is fragile, and its cooking characteristics need to be improved. With the application of soy protein isolate in the food field, using the characteristics of gelatinity and water holding capacity of soy protein isolate, Chiba tofu made from soy protein as the main material has been developed in the market. The processing technology is to add soy protein, soybean oil, and starch, and other ingredients and water into the chopping pot, chopping, serving and forming, and steaming. The processing technology is simple, the production cycle is short, and it takes 1 to 2 hours.
Feed-grade soy protein concentrate is extremely rich in various amino acids, has high digestion and absorption rate after animal food, extremely low anti-nutritional factors, no other peculiar smell, and good taste. It is especially suitable for feed addition for suckling pigs, aquatic products, calves, and pets. Suggested addition: 50-200 kg per ton of feed.
Food-grade soy protein concentrate has high gelling, emulsifying or high dispersibility, which greatly improves the comprehensive utilization rate and reduces production costs. It is widely used in the production of processed meat foods, baked goods, ice cream, candy, and beverages.
Nutritional indicators of soy protein concentrate: 65% crude protein, 5.3% moisture, 4.23% lysine, 0.6% crude fat, 2.73% threonine, 3.5% crude fiber, and 6.5% crude ash.
Soy proteins when mixed with ground meat will form a gel upon heating, entrapping liquid and moisture. They increase firmness and juiciness of the product and reduce cooking loss during frying.
Adding soy protein to beef can help improve the meat quality and taste of beef. The beef tissue with soy protein is very delicate and elastic, so it can be sliced very well, and it can also ensure the original flavor of beef.
Soy protein is a kind of complete nutrient protein, which can be well absorbed by the human body. Adding soy protein to beef can form a complement with meat protein, making beef more nutritious.
Adding soy protein to beef can emulsify fat, and soy protein has good water holding capacity, which can make beef more tender and more fat. When processing beef products, adding soy protein can make the product structure more perfect.
Soy protein concentrate is used in bakery products to process bread, cakes, fast food noodles, etc. to increase the protein content of the product, improve the taste, and reduce production costs.
Soy protein concentrate is used in the fish meat product industry to use its processed sausages, ham, fish balls and other products to increase protein content, reduce product fat and cholesterol, improve product quality, taste and flavor, and reduce production costs.
Soy protein concentrate is mainly used in milk powder, soy milk powder, and coffee mate to increase the protein content of dairy products and increase their nutritional value.
Soy protein concentrate can be used in the cold drink industry. Using it to replace skimmed milk powder can improve the emulsification of ice cream, delay the crystallization of lactose in ice cream, prevent its super-sand phenomenon, and improve product quality.
Soy protein concentrate is used as an additive to make fruit juice, soy milk, solid beverages, etc. It not only has high nutritional value, but also has a good taste.
Textured soy protein is not only high in nutritional value, but also an excellent health food, suitable for all ages. It is an auxiliary curative food for patients suffering from cardiovascular disease, arteriosclerosis, diabetes, high blood pressure, high cholesterol, hepatitis, nephritis, and obesity.
Textured soy protein has a good granular structure. After processing, it can be processed into various flavors of dried meat, preserves, vegetarian food, etc. During the process of processing tissue protein, different flavors can be added to leisure food. Snack foods with different flavors, rich nutrition and excellent taste can be prepared.
Textured soy protein has the characteristics of imitating meat structure and can be made into convenience foods with various flavors. Silky and flaky protein products can be directly used to make vegetarian meat-like foods. Block and small particles can be used to make various filling Such foods not only satisfy people’s senses, but also provide high-quality protein sources. It can be eaten after soaking in hot water, and can be used as breakfast and lunch for school-age children.
Textured soy protein has good water absorption and oil retention. When added to meat products, it can increase the color, aroma, taste, and protein content of meat products, and can promote the integrity of particles and improve the yield, so it is ideal Meat product additives can be added to meat products to reduce the amount of lean meat added. For example, in the meat sausage, adding the soy protein within 15% of the meat weight can maintain the appearance and quality of the product; in the meatball, adding the soy protein within 20% of the meat weight, the taste and taste are better than pure meatballs ; In the filling of pie and dumplings, adding soy protein within 30% of the meat weight, the quality and flavor are improved, which not only reduces the production cost, but also increases the protein content.
Although both textured soy protein and silk drawn soybean protein are products produced from soybeans, there is a certain distinction between the two. The following will summarize many years of experience and briefly analyze the difference between soy textured protein and soy silky protein. Soy silk protein is a high-density fibrous plant protein with a texture similar to muscle fiber produced and processed by a variety of plant proteins. It meets international food safety requirements, has high nutritional content, silky structure, soft and chewy taste, and can safely replace all kinds of animal meat. It does not contain fat or cholesterol. It is one of the more popular and safe green and healthy foods.
- Different equipment: the soy protein is produced by a simple single-screw machine (common in China), while the silk-drawn protein is produced by a more complicated twin-screw machine or a three-screw machine (imported equipment is more stable in production);
- Different raw materials: The raw material of soy protein is ordinary edible soybean meal (simple raw material), while the raw material of drawing protein is a mixture of soybean protein isolate, other vegetable protein and edible soybean meal (the raw material requirements are high and complex);
- The organizational structure is different: the structure of soy protein is irregular honeycomb (some manufacturers’ soy protein products have a small amount of filamentous fiber), while the drawn silk protein has a wealth of filamentous fibers;
- Different taste: Textured soybean protein does not have the taste of meat, because it has no filamentous fiber structure, so it is chewed into a crumb state in the mouth, while the drawn silk protein has the same chewing feeling as meat because of its rich fiber filament structure. ；
- The smell is different: the soy protein is limited by the raw materials, and its beany flavor is very strong. Because the beany flavor cannot be masked by other flavors, it is not easy to add too much during use.
Soy protein isolate is a high-purity soybean product made from defatted soybean meal. Its protein content (calculated on a dry basis) is more than 90%. It has high nutritional value and contains a large amount of essential fatty acids that are beneficial to human health. Phospholipids and rich minerals such as calcium and phosphorus are free of cholesterol. More importantly, the human body has a high digestion and absorption rate of soy protein isolate (84% to 98%). Soy protein isolate also has good functional properties, such as water absorption, oil absorption, emulsification and gelation. In the processing of meat products, it can retain or emulsify the fat and combine water in the meat products, and can also improve the texture and flavor of the meat products. It can maintain the integrity of the muscle tissue in the finished product through the brine-containing protein isolate. Therefore, soy protein isolate has been widely used in meat processing.
High protein: Whether for vegetarians or ordinary people, soy protein isolate powder is the perfect high-quality protein supplement.
Low-fat: For dieters who need a low-calorie diet, replacing part of the protein in the diet with soy protein not only reduces the intake of cholesterol and saturated fat, but also achieves a balanced nutritional intake.
Increase calcium: Soy protein can prevent urinary calcium loss, promote bone health, and reduce the risk of osteoporosis.
Lower cholesterol: Studies have shown that taking 25g of soy protein daily can effectively reduce the content of total cholesterol and low-density lipoprotein cholesterol in the human blood, thereby reducing the risk of heart disease.
Adding no more than 5% soy protein isolate when making bread can increase the volume of bread, improve the skin color and extend shelf life; adding 2~3% protein isolate when processing noodles can reduce the breakage rate after boiling and increase The noodle yield is good, and the noodles have a good color and taste similar to strong vermicelli noodles.
Soy protein isolate is used to replace milk powder, non-dairy beverages and various forms of milk products. It has comprehensive nutrition and does not contain cholesterol. It is a food substitute for milk. Soy protein isolate is used in the production of ice cream instead of skimmed milk powder, which can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent the phenomenon of “sanding”.
Soy protein isolate is used for fried fish cakes, fish tofu, fish steaks, crab sticks, scallop sausages, shrimp-flavored sausages, abalone sausages, fish sausages, etc. It can take 20-40% of fish meat.
Adding soy protein isolate to higher-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins. Because of its strong functionality, the amount of 2~5% can retain water, fat, prevent segregation of gravy, improve quality, and improve taste. The protein isolate injection is injected into meat like ham. After the meat is processed, the percentage of ham can be increased by 20%.
After the meat is chopped, it is coated with a mixture of soy protein isolate and egg protein on the fiber surface to form a film, which is easy to dry, can prevent odor loss, is beneficial to the rehydration process, and provides a reasonable structure for the rehydration product.
Among soy protein, soy protein isolate has the best foaming performance. Using the foaming property of soy protein, it can give food a loose structure and good taste.
Soy protein isolate protein has a high viscosity, plasticity, and elasticity. It can be used as a carrier for water, as well as a carrier for flavors, sugars and other complexes, which is extremely beneficial to food processing.
When soy protein isolate is added to meat products, it can form an emulsion and gel matrix to prevent fat from moving to the surface, thus it plays a role in promoting fat absorption or fat binding. It can reduce the loss of fat and juice during meat processing and help Maintain the stability of the shape, the oil absorption rate of the isolated protein is 154%.
Soy protein isolate contains many polar groups along its peptide chain backbone, so it has water absorption, water retention and swelling properties. The water absorption of protein isolate is much stronger than concentrated protein, and it is almost unaffected by temperature. It also has the ability to retain water during processing. The highest water retention capacity is 14g water/g protein.
Soy protein isolate is a surfactant, which can reduce the surface tension of water and oil as well as the surface tension of water and air. Easily form a stable emulsion. In the production of grilled food, frozen food and soup food, adding soybean protein isolate as emulsifier can make the product state stable.
Textured soy protein has different forms, such as granular, block, flake, filamentous, etc., with different shades of yellow-brown, and its network structure is arranged in a directional arrangement to form elastic and tough fiber bundles or layers, so that it has Similar to the bite strength of carnivorous muscle tissue. Typical tissue protein contains about 60% protein.
Textured Soy Protein: It can replace pork and beef and is widely used in meat products, fillings, snack foods, etc., adjust the ratio of animal and plant protein, reduce product costs, and improve product quality.
Textured soybean protein: (1) Extrusion method. Using defatted soybean meal as raw material, it is organized by the shear force formed by the extruder. Can produce soy tissue protein. The protein produced by this method, also known as extruded protein, can be used as a base material for artificial meat or an increase in meat products. (2) Textile method. Using soy protein isolate as raw material, using a manufacturing process similar to rayon, the soy protein filamentous fiber is called spun silk protein. It can be used as a muscle fiber material for high-grade meat-like products. This method has not yet been mass-produced industrially.
1. Compared with fish meal: the supply of fish meal is limited, the content of impurities is high, the quality is unstable, the absorption rate of piglets is low after eating, and it is easy to diarrhea; at the same time, the shelf life of fish meal is short and it is not easy to store, and the shelf life of soy protein concentrate is long.
2. Compared with plasma protein: Although plasma protein is a recognized source of high-quality protein in the feed industry, it is undeniable that the price is expensive, and plasma protein is derived from animals.
3. Compared with skimmed powder: skimmed milk powder has low protein content and amino acid content, high price and limited supply.
4. Compared with whey powder: whey powder has low protein content, the supply of goods is not timely and the price is high, and the growth rate of piglets after eating is slow.
1. Select soy raw materials according to food grade standards to make soy protein concentrate
2. Unique production process
Increase the net protein content of the product and improve the digestibility and utilization of the overall protein and amino acids
Eliminates soluble sugars, thereby reducing the harm of various anti-nutritional factors, and reducing the influence of Maillard reaction on lysine utilization efficiency during soybean heating
3. High nutritional value
High protein digestibility and utilization rate (similar to skimmed milk powder); high amino acid content and balanced composition (ideal vegetable protein raw materials).
The content of anti-nutritional factors is extremely low (tested in accordance with EU testing standards); PH value, neutral taste (added to feed, no adverse effects on the intestines of young animals).
4. Does not contain any chemical additives 5. Granulation performance, good fluidity 6. Storage resistance, long storage time
Dilute acid precipitation method, alcohol washing precipitation method, wet hot water washing method, acid leaching alcohol precipitation method and membrane separation method. The common feature of these methods is: first, the protein in the soybean meal is precipitated by a certain method (such as heating, adding alcohol), and then the soluble components in the system are separated, so as to achieve the purpose of increasing the protein content. The raw material for the production of soy protein concentrate is generally low-denatured defatted beans.
Textured soybean protein is the conversion of globulin in defatted soybean meal into silk protein and fibrin. Because of its good water absorption and oil retention, when added to meat products, it can increase the color, aroma and taste of meat products and improve protein The content promotes the integrity of the particles, so it is an ideal meat product additive. In addition, the tissue protein has a good granular structure. After soaking, it can be made into vegetarian foods with various flavors. In the process of processing the tissue protein, different flavors can be added, and then added to convenience foods and snack foods. Prepare foods with different flavors.
Soy protein concentrate is made from soybeans. After crushing, peeling, extracting, separating, washing, drying and other processing techniques, the oil, low-molecular soluble non-protein components (mainly soluble sugar, ash, alcohol) in soybeans are removed. After solubilizing protein and various odor substances, etc.), the soy protein product containing 65% (dry basis) or more protein (N×6.25) is prepared.
Soy a complete protein with all nine essential amino acids, more than other plant proteins. Soy Protein Isolate has lots of health benefits:
Cholesterol. Soy protein is good for lowering cholesterol levels, low-density lipoproteins (LDL or “bad” cholesterol), and triglycerides. There’s no cholesterol in soy protein isolate.
Protein. If you’re on a vegetarian or vegan diet, soy protein is a healthy way to reach your protein goals.
Cardiovascular health. Eating soy protein isolate instead of animal proteins can help improve your overall heart health. Soy protein isolate supplements are meant to make you feel full.
Gastrointestinal health. Soy protein has fiber, which is great for your gastrointestinal system. Adding fiber to your diet keeps your stomach and lower intestines healthy.
Vitamins and minerals. Soy foods are high in vitamins and minerals including B vitamins, zinc, and iron. Some supplements have calcium and vitamin D in them, too. There are also plenty of antioxidants in soy.
Soy protein isolate is a protein that comes from soybeans. It’s cheaper than some protein options and easy to add to your diet.
You can use soy protein to help you lose weight, boost energy, or build muscle. Soy protein isolate may also manage your hormone balance and lower your risk of breast cancer, heart disease, and osteoporosis.
Protein is important for your overall health and boosts development. Soy protein is 90% protein. Other plant proteins don’t have the complete nutritional value that soy does. You may need to add vitamins and minerals to those plant proteins that can already be found in soy protein.
Studies have shown that soy protein can also help your gut barrier, making it easier for your body nutrients. The researchers say dietary soy protein helps your immune defense, too.
Soy protein is a plant-based protein that comes from the soybean, which is a legume. It’s a great source of protein for both vegetarians and vegans alike, as well as those avoiding dairy, with no cholesterol and very little saturated fat.
Soy protein falls into three categories:
This is the highest quality soy protein available. It’s more refined and processed than the others, but it has the highest biological value of all the plant-based proteins. This means the body will use a large amount of what’s ingested.
Soy protein isolate can be found in:
Protein-based supplements (shakes, bars etc.)
Dairy products
Certain meat substitutes
Condiments
Bread products
Soy protein concentrate is made by removing the sugars (a part of the soybeans carbohydrate) from de-hulled soybeans. It’s still high in protein, but maintains most of its fibre, which is useful for digestive health.
Soy protein concentrate can be found in:
Cereals
Baked goods
Infant milk formula
Some meat substitute products
Beer
3. Textured soy protein (TSP) or textured vegetable protein (TVP).
This is made from soy protein concentrate, but is found in larger pieces or chunks. It often resembles a meat-based product
Textured soy protein can be used to make many of the popular traditional meat-based meals such as soups, curries, stews and more.
One of the reasons why people move towards a more plant based diets could to be to eat less dietary cholesterol, as a diet that is high in meats is often high in cholesterol.A benefit of soy protein is that it has no cholesterol and low amounts of saturated fat, whilst being a high quality protein. This makes soy protein a useful alternative to a meat-based equiavalent.
There’s further evidence that soy might actually lower LDL levels (the so-called “bad cholesterol”) and raise HDL levels (good cholesterol). The effects were found to be greater in the less-processed soybeans rather than the refined proteins.
Soy protein is relatively high in zinc, unlike many other plant-based sources. The absorption of zinc from soy is only about 25% lower than that of meat. Low levels of zinc are linked to low testosterone which impacts muscle growth and feeling tired.
So, if you find you’re often feeling drowsy, then maybe try sipping on a soy protein shake.
Soy is also high in vitamin B, calcium, iron, magnesium, phosphorous, and potassium, which are needed to support the immune system and energy production. This can improve that all round feeling of health and wellness and give you that all-important energy boost.
Soy is also high in fibre which helps lower cholesterol, improve gut bacteria, and gut function. A healthy gut means better performance in and out of the gym.
Soy protein can be used as a replacement or an addition to your diet. Since soy protein comes in so many varieties and options there are countless possibilities.
Thinking of taking on a more plant-based lifestyle? Soy protein could be a great option.
Soy protein can also be used as an addition to your regular diet. If you’re looking to increase your protein intake, but can’t use whey or casein, then soy could be a great alternative. It’s high in branch chain amino acids and is a complete protein (contains all 9 essential amino acids), so you won’t have to give up on your muscle-building goals.
Looking to get lean? Soy protein supplementation can fit easily into a calorie deficit diet just as well as a diet designed for muscle gain. Soy is high in an amino acid called leucine, which is responsible for driving muscle growth. This process is essential for both cutting and bulking when you want to maintain and build muscle.
Soy has got a lot of bad press over the years. It has been linked to lowering testosterone in men and increasing phytoestrogens. This has only been noted in isolated cases where the intake of soy protein was extremely high and the diet itself was unbalanced.
The majority of the research concludes that the risks of soy as a “feminising” food has been overstated. Soy will have a largely neutral effect on testosterone if combined with a balanced diet.
For most people, soy protein is considered safe with little to no side effects as long as you are not allergic to soy.
Many people can’t use whey protein. For some, it might be an ethical or dietary choice as they wish to live a vegan or vegetarian lifestyle. For others, it could be an intolerance issue. Lactose intolerance is one of the most common food sensitivities that exists. Whey protein is made from dairy, so if you suffer from lactose intolerance it might not be a good option. Soy protein is dairy free and vegan friendly.
Whey protein is more rapidly absorbed than soy protein.10 However, soy protein is a complete protein with all of the essential amino acids. Because of its slightly slower absorption rates compared to whey protein, it could have the potential benefit of keeping you feeling full for longer.
One benefit of Soy protein over whey protein is that it contains no cholesterol, making it ideal for those who are concerned about their cholesterol levels.
Growth hormone is a hormone inside us that decreases with age. It has many roles in the body which include cellular growth and metabolism. Arginine and lysine are amino acids which are needed help prelease growth hormone.
So, if you’re looking to top your levels up, then soy protein has high amounts of arginine and lysine which could have an acute effect on growth hormone levels.
Soy protein concentrate is about 70% soy protein and is basically defatted soy flour without the water-soluble carbohydrates. It is made by removing part of the carbohydrates (soluble sugars) from dehulled and defatted soybeans. Soy protein concentrate retains most of the fiber of the original soybean.
Current evidence suggests that excessive intake of soy protein may lead to decreased testosterone/estrogen ratio and attributed side effects in men, with the effect likely mitigated by increasing regularity of physical activity, primarily resistance training. Normal doses of soy protein (20-25g daily), however, are unlikely to lead to any de-masculinizing hormonal changes and may, instead, promote better cardiovascular and prostatic health.
Based on clinical and epidemiological studies, recommendations for adult intake of soy protein is 15-25 grams per day or 2-4 servings of soy foods per day.
Once the soybeans have been defatted, they are processed to remove as much of the fats, carbohydrates and fibre as possible to maximise the protein content of the end product. Various techniques could be used with some kind of solvent often utilised to increase the solubility of the powder.
Soy protein products are mainly used as ingredients in formulated foods and seldom are seen by the public. They consist of four broad categories. (1) Most soy proteins are derived from “white flakes,” made by dehulling, flaking, and defatting soybeans by hexane extraction. These may then be milled into defatted flours or grits containing approximately 50-54% protein; extracted with ethanol or acidic waters to remove flavor compounds and flatulence sugars, producing soy protein concentrates containing 65-70% protein; or processed into soy protein isolates containing 90+% protein by alkali extraction of the protein, removal of fiber by centrifugation and reprecipitation and drying of the protein. (2) Full-fat products are made in enzyme-active and in toasted forms. (3) Various dried soyfoods, including soy milk and tofu, are produced. (4) Mixtures of soy proteins with cereals, dried milk or egg fractions, gelatin, stabilizers, and emulsifiers are offered for specific baking, whipping, breading, and batter applications. Texturized products, resembling meat chunks or bacon chips, are made by extrusion of flours and concentrates or spinning of isolates.