P.1: Xinrui Group – Plantation Base – N-GMO Soybean Plants
Soybeans were cultivated in Asia about 3,000 years ago. Soy was first introduced to Europe in the early 18th century and to British colonies in North America in 1765, where it was first grown for hay. Benjamin Franklin wrote a letter in 1770 mentioning bringing soybeans home from England. Soybeans did not become an important crop outside of Asia until about 1910. Soy was introduced to Africa from China in the late 19th Century and is now widespread across the continent.
In America soy was considered an industrial product only and not used as a food prior to the 1920’s. Traditional non-fermented food uses of soybeans include soy milk and from the latter tofu and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. Originally, soy protein concentrates and isolates were used by the meat industry to bind fat and water in meat applications and to increase protein content in lower grade sausages. They were crudely refined and if added at above 5% amounts, they imparted a “beany” flavor to the finished product. As technology advanced soy products were refined further and exhibit a neutral flavor today.
In the past the soybean industry begged for acceptance but today soybean products can be found in every supermarket. Differently flavored soy milk and roasted soybeans lie next to almonds, walnuts and peanuts. Today soy proteins are considered not just a filler material, but a “good food” and are used by athletes in diet and muscle building drinks or as refreshing fruit smoothies.
P.2: Xinrui Group –N-GMO Soybeans
Soybeans are considered to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason soy is a good source of protein amongst many others for vegetarians and vegans or for people who want to reduce the amount of meat they eat. They can replace meat with soy protein products without requiring major adjustments elsewhere in the diet. From the soybean many other products are obtained such as: soy flour, textured vegetable protein, soy oil, soy protein concentrate, soy protein isolate, soy yoghurt, soy milk and animal feed for farm raised fish, poultry and cattle.
The dramatic increase in interest in soy products is largely credited to the 1995 ruling of the Food and Drug Administration allowing health claims for foods containing 6.25 g of protein per serving. The FDA approved soy as an official cholesterol-lowering food along with other heart and health benefits. The FDA granted the following health claim for soy: “25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”
Soy flour is made by milling soybeans. Depending on the amount of oil extracted the flour can be full-fat or de-fatted. It can be made as fine powder or more coarse soy grits. Protein content of different soy flours:
Full-fat soy flour - 35%.
Low-fat soy flour - 45%.
Defatted soy flour - 47%.
Soybeans contain all three of the nutrients required for good nutrition: complete protein, carbohydrate and fat as well as vitamins and minerals including calcium, folic acid and iron. The composition of soy protein is nearly equivalent in quality to meat, milk and egg protein. Soybean oil is 61% polyunsaturated fat and 24% monounsaturated fat which is comparable to the total unsaturated fat content of other vegetable oils. Soybean oil contains no cholesterol.
Commercially processed meats contain soy protein today throughout the world. Soy proteins are used in hot dogs, other sausages, whole muscle foods, salamis, pepperoni pizza toppings, meat patties, vegetarian sausages etc. Hobbyist have also discovered that adding some soy protein allowed them to add more water and improved the texture of the sausage. It eliminated shrivelling and made the sausage plumper.
Soy concentrates and isolates are used in sausages, burgers and other meat products. 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. In addition they enrich the protein content of many products and make them healthier by reducing the amount of saturated fat and cholesterol that otherwise would be present. Soy protein powders are the most commonly added protein to meat products at around 2-3% as the larger amounts may impart a “beany” flavor to the product. They bind water extremely well and cover fat particles with fine emulsion. This prevents fats from lumping together. The sausage will be juicier, plumper and have less shrivelling.
Soy protein concentrate (about 60% protein), is a natural product that contains around 60% protein and retains most of the soybean’s dietary fiber. SPC can bind 4 parts of water. However, soy concentrates do not form the real gel as they contain some of the insoluble fiber that prevents gel formation; they only form a paste. This does not create a problem as the sausage batter will never be emulsified to the extent that the yoghurt or smoothie drinks are. Before processing, soy protein concentrate is re-hydrated at a ratio of 1:3.
Soy protein isolate, is a natural product that contains at least 90% protein and no other ingredients. It is made from de-fatted soy meal by removing most of the fats and carbohydrates. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. As soy protein isolate is more refined, it costs slightly more than soy protein concentrate. Soy protein isolate can bind 5 parts of water. Soy isolates are excellent emulsifiers of fat and their ability to produce the real gel contributes to the increased firmness of the product. Isolates are added to add juiciness, cohesiveness, and viscosity to a variety of meat, seafood, and poultry products.
P.3: Xinrui Group –Ruiqianjia Brand ISP – Good gel and emulsification.
For making quality sausages the recommended mixing ratio is 1 part of soy protein isolate to 3.3 parts of water. SPI is chosen for delicate products that require superior flavor such as yoghurt, cheese, whole muscle foods and healthy drinks. Isolated Soy protein manufactured by Xinrui Group - Shandong Kawah Oils and exported by Guanxian Ruichang Trading usually contains 90% of protein.
P.4: N-GMO –SPI Made by Xinrui Group - Shandong Kawah Oils
Isolated soy protein is a complete, high-quality, plant-based protein.It is a great solution for meat replacement without compromising quality, nutrition and functionality. Also it is cholesteral-free, low in saturated fat and carbohydrates, which makes it very attractive to health- conscious cousumers. Soy protein now are widely used in meat products such as hot dog, sausages, ham and fish products.
Application: high-temperature meat products, such as hot dog, sausages, ham, meat balls, meat paddies, fish balls, etc.
- Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; enhance water absorption of baked food, hold water of food, reduce shrinkage and prolong its freshness period.
- Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; give products better elasticity, improve texture and sliceability of products.
- Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from separating, stabilize the emulsion. This can increase the yields of products, reduce costs, and make the preserving capability of water and oil 1:5:5(1 unit of protein can absorb 5 unit of water and 5 unit of oil or fat).
- Good liquidity, high viscosity etc.
Packing: 20kg/bag, Paper-plastic bag with lining
- prevent goods from rain and humidity during transportation and storage, forbidden to pack or store with other odorants.
- best temperature for storage is below 25Celsius, keep ventilation and dryness.
- shelf life is 12 months.
Soy dietary fiber is derived from the cell wall material of soybean cotyledon. It is composed of a complex matrix of insoluble fiber, soluble fiber and protein. In many products like ice cream, bread food and drink etc. Soy dietary fiber can increase final products' water-binding ability and formability. Soya dietary fibre is wildly used in Nutritional food, Dietary food, Fast food, Seasoning products, Meat products, Bread and so on.
Application: meat products, quick-frozen products, bakery, tomato sauce, ketchup, heath products, fat-free food, low-fat and low-sugar food and high fiber food.
- Good color and luster, excellent flavor.
- Excellent water-holding and expansibility. To enhance moisture and defer aging when added into the food.
- Excellent property of emulsifying, suspension and thickening.
Packing: 20kgs per plastic-paper bag with separate inner PE liner.
Keep from rain and humidity during transportation and storage, forbidden to pack or store with other odorants.
Best temperature for storage is below 25, keep ventilation and dryness.
Shelf life is 12 months.
It is known that hydrolyzed wheat protein is good for the body, but what exactly does it do? What are the advantages of Wheat Protein Isolates? Why is hydrolyzed wheat protein good for health?
l What is hydrolyzed wheat protein
l What is the function of hydrolyzed wheat protein
l What are the characteristics of hydrolyzed wheat protein
What is hydrolyzed wheat protein
1. Wheat contains about 13% protein, mainly composed of albumin, globulin, gliadin and glutenin, while wheat gluten mainly contains gliadin and gluten. Protein, collectively known as storage protein (80% of the dry basis of wheat protein).
2. Due to the ductility of gliadin and the elasticity of glutenin, it can form a network structure with water, so it has excellent viscoelasticity, extensibility, water absorption, liposuction and emulsification, film forming properties, and light and mellow aroma or slightly grainy unique physical properties such as taste.
What is the function of hydrolyzed wheat protein
wheat proteins can be divided into monomeric proteins (consisting of one peptide chain) and aggregated proteins (consisting of two or more peptide chains) according to the number of peptide chains constituting the protein. About 85% of the aggregate protein is glutenin, and the monomeric protein is mainly composed of gliadin, albumin and globulin. Albumin and globulin are mainly deposited in the embryo and aleurone layer, and a small part exists in the endosperm, with a molecular mass of 12-60 kDa, containing more lysine, tryptophan and methionine, which are the most important components in the cell. The enzyme protein is involved in various metabolisms, and the nutritional balance is better, which determines the nutritional quality of wheat.
What are the characteristics of hydrolyzed wheat protein
1. The relative molecular mass of wheat gliadin is 27000-28000. It is a kind of polymer with the highest solubility in 60%-70% ethanol, but insoluble in absolute ethanol. It is slightly soluble in water, can be dissolved in dilute formic acid, propionic acid, benzene, alcohol, p-toluene glacial acetic acid solution, also can be dissolved in weak acid and weak base solution, its isoelectric point is 6.41～7.1. The amino acid composition of wheat gliadin is quite complete, in which the content of glutamic acid is as high as 38.87%, so wheat gluten is often used to prepare MSG.
2. Glutenin is insoluble in water and alcohol, and it is difficult to separate when combined with gliadin. It is slightly soluble in hot ethanol, but after cooling, it becomes flocculent and precipitates. Only newly prepared glutenin that has not been dried is very easy to dissolve. In weak bases and weak acids, and precipitate out during neutralization. Wheat albumin is 0.3% to 0.4% of the mass of the grain, and its isoelectric point is 4.5 to 4.6.
If you are looking for a good quality and reasonable price of hydrolyzed wheat protein,Xinrui Group can provide you with the best
soy protein isolate is known to be a good source of nutrition for the body. What are the advantages of soybean protein isolate? What does the future hold for SPI?
l What is soy protein isolate
l What are the benefits of soy protein isolate
l What is the future research direction of soy protein isolate
Soy protein powder is a nearly purified protein obtained from soybeans extracted from soybeans through a series of processing steps. soy protein isolate contains eight essential amino acids, which are similar to meat, fish, eggs, and milk, and belong to full-price protein.
After refined processing, soybean protein powder has high nutritional value, but the uses are different. Generally speaking, the molecular weight of soybean protein is relatively large, the digestion process is slightly more complicated, and it is more suitable for ordinary people to supplement nutrition; while the molecular weight of whey protein is relatively small, which is more suitable for the elderly, children and people recovering from illness.
Since the natural soybean protein isolate functional properties are not prominent, it is difficult to meet the different requirements of protein functional properties in food systems. To this end, some methods are needed to improve the functional properties of soybean protein isolate, so that it can be used in a variety of food systems. The modification of SPI is to essentially change the functional properties of soybean protein isolate through physical, chemical, enzymatic or genetic engineering methods, so as to achieve the required quality characteristics of food and expand the application scope of soybean protein isolate in the field of food. The hydrolysate prepared by enzymatic modification of SPI not only has improved functional properties, but also has improved nutritional value. Because of its more obvious advantages, enzymatic modification is considered to be a potential modification method and has become a research hotspot.
If you are looking for a good quality and reasonable price of soybean protein isolate products,Xinrui Group can provide you with the best
The products of vital wheat gluten remained very popular. What is the historical development of vital wheat gluten? What are the functions and uses of wheat gluten?
l What is the development of vital wheat gluten
l What is the advantage of vital wheat gluten
l What is vital wheat gluten used for
The study of cereal protein has a history of 250 years, Beccari first confirmed the existence of wheat protein in 1728. Since then, researchers have never stopped studying wheat protein. Among them, TBOsborne, who is known as the father of plant protein chemistry, has been more influential. He divided wheat proteins into different types according to their solubility in a series of solvents: water soluble. albumin, salt-soluble globulin, alcohol-soluble prolamin, and water- and alcohol-insoluble glutenin.
1. Gluten is a substance obtained after wheat flour is washed with water to remove starch and water-soluble components. In production, it generally refers to water-insoluble protein, which also includes a certain content of lipids (about 10%) and water-insoluble starch. Wheat gluten and bran are often used as feedstuffs as by-products of wheat starch processing.
2. With the in-depth research and the food industry's demand for additives, the value of wheat gluten goes far beyond the wheat starch itself. The research on the deep processing and functional food using gluten as raw material has also attracted more and more attention. Especially after the discovery of wheat protein peptides with various biological activities, such as antioxidant, antihypertensive, and immunity-enhancing activities, the extraction of biologically active small peptides from gluten has become a research hotspot, which is the deep processing of gluten. an important part of research.
wheat gluten flour, also known as active wheat gluten flour and wheat gluten protein, is a natural protein extracted from wheat (flour). It is composed of a variety of amino acids. The protein content is as high as 75% to 85%, and it contains fifteen kinds of amino acids necessary for the human body. , is a nutrient-rich vegetable protein resource. It has viscosity, elasticity, extensibility, film forming and liposuction. wheat gluten is an excellent dough improver, widely used in the production of bread, noodles and instant noodles. It can be used as a water-retaining agent in meat products, and it is also the basic raw material of high-grade aquatic feed. At present, gluten is also used as a high-efficiency green flour gluten enhancer in China. It is used in the production of high-wheat gluten flour and special flour for bread, and the amount of addition is not limited. Gluten is also an effective way to increase the content of vegetable protein in food. method.
If you are looking for a good quality and reasonable price of vital wheat gluten products,Xinrui Group can provide you with the best
Soya Beans And Milk
Soy protein is a type of protein which comes from soybean plants.
It comes in 3 different forms – soy flour, concentrates, and soy protein isolates.
The isolates are commonly used in protein powders and health supplements due to their muscle-building qualities.
Soy protein contains essential amino acids which cannot be produced naturally by the body. For this reason, many people on a restricted diet, like vegetarians, consume soy protein supplements for nutritional benefits.
Due to its high volume of amino acids, soy protein is considered to be a “complete protein” by nutritionists, containing similar benefits to the protein found in legume pulses.
It is also one of the cheapest supplemental sources of protein and can be found in foods such as tofu and soy milk.
Soy protein isolate is often used in protein shakes as an alternative to whey, which some people can be sensitive to or avoid consuming for dietary reasons.
What are the types of Soy Protein?
There are two main different types of soy protein – soy protein isolate （Ruiqianjia brand） and soy protein concentrate. Both of these products come from soybean meal, which is then dehulled and defatted before being processed into different parts.
The isolate is a powdered protein supplement which is common in soy protein shakes and supplements. Isolate is 90-95% protein and contains almost no fat or carbohydrates.
Soy protein concentrate, on the other hand, is manufactured by taking the dehulled/defatted soybean meal and removing some of the carbohydrates from it. It is often used in baking, cereals, and as an ingredient for various food products.The concentrate is very easy to digest and contains a lot of fiber, so it is often recommended for children, elderly people, and pregnant women who need to keep a close eye on their health.
Soy Protein Benefits
According to the Food & Drug Administration in the US, soy protein can be used as a good substitute for animal products in a plant-based diet.
2.Fights Heart Problems
Soy reduces LDL cholesterol levels in your body, which is instrumental in fighting heart disease problems.
3.Great for Bone Health
Soy contains phytoestrogen, which makes it easier to absorb calcium. As a result, many soy protein supplements come fortified with calcium, helping to increase your calcium intake. This helps to prevent a loss in bone mass and fights against osteoporosis, a condition where your bones deteriorate as you get older.
4. Increases Energy
Undergoing some intense exercise? Doing some mad workouts at the gym? Soy contains amino acids which can be used by the body and converted into energy. This way, soy protein not only helps you with muscle-building – it also keeps your energy up when you’re working hard to acquire that lean muscle mass!
5. Helps to Prevent Cancer
Soy contains genistein-phytochemicals that have been found to lower risks of prostate cancer and breast cancer, making it attractive to both male and female health nuts alike. The genistein found in soy protein can actually stop tumor cells from growing altogether, halting cancer in its tracks before it can develop and get worse.
Xinrui Group – Shandong Kawah Oils: factory direct export good quality isolated soy protein.
We pursue an extreme perfection.
It is not only an idea, but also an attitude.
We pay attention to every detail, take cyclic development as the core, and devote ourselves to providing more valuable green agricultural products for global customers.
XINRUI -- China's high-quality wheat protein / soybean protein production base
Professionalism is a spirit.
Adhering to professionalism, we have successfully developed a series of intensive processing products concerning wheat and soybeans whicha dapt to the needs of global customers. With a total asset of RMB 1.7 billion, integrating base planting, scientific and technological R & D, agricultural product processing and import & export trade, the Company is China's first-class integrated supplier of modernized agricultural products.
Concentration is a belief.
We have established an integrated control system regarding product R & D, supply chain management, service support and marketing, and realized the whole industry chain operation including planting, terminal products and after-sales services, with excellent quality.
Our core products, including wheat flour, wheat starch, wheat gluten, alcohol, high protein feed,Non-GMO soybean oil, soy protein isolate and soy dietary fiber, are exported to more than 40 countries and regions.
We have been advocating green agriculturalcircular economy, and have made independent innovations on two circular economic industry chains.
With wheat as the raw material, our 300kt/a intensive processing wheat industry chain successively extracts a series of flour, i.e., special fine steamed bread flour, flour for dumplings, individualized nutrition powder, acid baking powder. Then, wheat gluten, wheat starch A, starch B and pentosan will be extracted and transformed into special-grade and superior alcohol products and feed. With internationally advanced manufacturing technology, we have achieved fully-enclosed clean production, and reached China's advanced level in terms of scale, equipment, technology and product quality.
With Non-GMO soybeans as the raw material, our 180kt/a integrated intensive processing soybean industry chain successively extracts soybean oil, low-temperature food-grade soybean meal, protein isolate, dietary fiber, etc. For manufacturing technology, the single line capacity of core equipment exceeds 12,500t, leading the industry.
After high protein feed is extracted from industrial wastewater, biogas can be extracted by fermentation, and form abiogas power generation supply chain. The produced sludge and production waste will become organic fertilizer processing materials, and be restored into the Company's planting base, thereby, achieving the recycling of exhaust gas, wastewater and waste materials, and forming a fully circular economic industry mode: base planting -- intensive process -- liquid cultivation -- biogas power generation -- water resource reuse -- organic fertilizer processing -- basesoil remediation.
Sticking to innovation, we have achieved dozens of scientific research results, passed ISO9001, ISO22000, HACCP certification, HALAL certification, KOSHER certification, IP Non-GMO certification, as well as BRC Global Standard for Food Safety certification, and have been highly recognized by global customers.
Extreme perfection is an attitude.
We seek whole process quality management, and select the best-quality raw materials. Both raw materials and products must undergo the strictest tests so as to guarantee quality.
With the idea of great services, we have established strategic cooperation with numerous first-class customers. In China, Russia, Eastern Europe, the Middle East, North America, Australia, Southeast Asia, etc., we can provide more valuable products and all-round after-sales services for more and more customers.
Today, we are actively building a chain-based circular economic system, which integrates characteristic wheat, Non-GMO soybean planting, intensive processing of agricultural products and "Internet + marketing" engineering and is characterized by the integration of three industries, focusing on customer demands to create value for them, and striving to be a world-class supplier of wheat and soybean health products, with safety, environmental protection, energy conservation and efficiency.
XINRUI allows you to achieve extreme prosperity and enjoy life!