Our new factory, which will manufacture wheat gluten 70,000tons, wheat starch 120,000 tons is being constructed. The workshop is being built according to GMP standard, will become the largest wheat industry chain in China, even the World. We always pursue excellent products and professional service; very welcome all customers both from China and abroad visiting our Group, to create magnificent future together!
2020 seems to be the year of plant-based eruptions.
In January, more than 300,000 people supported the UK's "Vegetarian 2020" campaign. Many fast food restaurants and supermarkets in the UK have expanded their offerings into a popular plant-based movement. Innova Market Insights also listed "plant-based revolution" as the second trend in 2020; At the same time, Nelson's report shows that on top of last year's sales of plant-based foods of more than US$3.3billion, which is expected to exceed US$5billion by 2020.
The plant base is mainly supported by various plant proteins. What is the situation of vegetable protein market across the world? What are the driving forces behind plant protein development? What are the future application trends of plant protein in 2020? Please follow me to find out.
1. Global market for plant protein
According to Markets and Markets, the global plant protein Markets is expected to be worth US$18.5 billion in 2019, It is expected to grow at a CAgr of 14.0% starting in 2019 and reach US$40.6 billion by 2025. Plant-based protein products are derived from plants such as soybeans, wheat and peas. Plant protein applications include protein drinks, dairy substitutes, meat substitutes, protein bars, nutritional supplements, processed meat, poultry and seafood, baking, food and sports nutrition products. Plant protein applications can enhance the nutritional and functional properties of the product, such as texture, emulsifying properties, solubility, stability and adhesion etc.
The application of plant protein in new food and beverage products has also been increasing in the world. According to Innova's Global New Product Database, which tracks plant protein claims of new food and beverage products worldwide, between 2014 and 2018, the proportion of them continued growing, with the exception of North America, the Middle East and Africa. Despite the decline in North America, the share of new product releases in North America remains one of the world's leading, accounting for 15.4% of total new product releases in 2018. Plant protein claims in Asia were the most significant increase, accounting for 13.4% of all new releases in 2018, an increase of 2.4% from 2014.
2. Market Driving Force of Plant Protein
1）Increased number of new releases
In food and beverage industry, more and more new products will use plant protein as the main highlight of the product. According to innova Market Insights, new food and beverage releases with plant protein claims were tracked globally at a CAgr of + 9 % between 2014 and 2018.
2）Change of consumer eating habits, advocating " clean " diet
Consumers pay more attention to food sources, and plants are what they consider " clean " sources. The trend toward a " clean diet " is largely driven by millennials who prefer healthy, ethical, natural, less processed foods.
On the other hand, consumers' eating habits are gradually changing, they are reducing meats and more prone to vegetation protein. In the uk, the " vegetarian 2020 " campaign was supported by over 300,000 people and many fast-food restaurants and supermarkets in the UK have expanded their offerings to take part in a popular plant-based movement.
3）Large enterprises invest in vegetable protein market
Shandong Kawah Oils
Wonderful Industrial Group
Xinrui Group – Shandong Kawah Oils invetsted USD 45,000,000 in 2016 to establish 4 soy protein isolate production lines with the output of 6000 tons annually based on the 12- year-old soybean oil extracting factory.
China had the largest capacity to process as much as 79 percent of global soy protein isolate, the total capacity is 500000 t/y and the actual producing amount in total is 350000t in 2019.
ADM (US) and DuPont (US) are the two giants in the global market. These companies have made expansion and investment the main strategy for expanding their market in plant protein. In January 2019, ADM expanded its presence in Brazil with the construction of a new soy protein production base in Campo Grande, South Mato Grosso State, Brazil, valued at USD 250,000,000. The company will produce a range of functional protein concentrates and isolates for ADM's current product line.
3. Application Trend of Plant Protein
1）Soy protein is expected to dominate the market in the next 5 years, with the emerging of pea and oat protein as the new trend.
Soy protein is widely used in the food and beverage industry due to the demand for high protein diet and the increasing popularity of soy protein. In a survey of plant protein sources by Aritzon in 1919, soy protein topped the list at US $3.12 billion. According to Innova data, soy protein was the leading ingredient in food and beverage new products announced by plant protein between 2014 and 2018, with 9% of related new products adopted. Soy protein helps lower cholesterol levels, improves metabolism, bone density, and can also reduce the risk of cancer. Soy protein isolate can be used in nutrition bars, meat substitutes, baking products, sports nutrition products and beverages, etc.
Apart from soy, pea protein consumption has increased rapidly in recent years. Global pea protein consumption has doubled from 2015, according to data from food company technical adviser enk Hoogenkamp, to 275000 tons, by 2020. Its consumption will grow 30% to 580000 tons by 2025.
Oat protein is also a kind of great potential plant protein. Oat contents 19% of protein, oat protein is rich in amino acids and essential amino acids, is a high-quality nutritional protein. Oat milk is a newly developed non-dairy vegetable milk. There are many functional similarities between oat milk and milk. Both are creamy and have a smooth texture and consistency. According to Mintel data, the European market in April 2017 to March 2018 listed new products, oat-based drinks and yogurt accounted for 14.8 percent, compared with 9.8 percent a year earlier.
2）Protein ssolate expected to dominate plant protein market in the next 5 years
Protein Isolate contains high Protein content and digestibility. Protein isolates are widely used in protein- and nutrition-related applications such as sports nutrition, protein drinks, and nutritional supplements. In recent years, because of its different functional characteristics, it has been widly used in a variety of beverages and dairy products to cater for athletes, body builders, vegetarians.
3) Sports nutrition, snacks are the application trend
Sports nutrition products and snacks are the trend for future applications. According to Innova Market Insights, the Global New Product Database tracks the launch of a new food and beverage product with plant protein claims, The growth of sports nutrition category is the most obvious, with an average annual compound growth rate of 32% from 2014 to 2018, followed by snack, with an average annual cgr of 14%.
Protein nutrition bar originally belongs to sports nutrition, with the upgrading of consumer awareness, it gradually moved closer to the category of snacks. Today, protein bars are not just for athletes, but also for the average consumer looking for a nutrient bar for breakfast or a daily snack.
The Application of Plant Protein in Protein Nutrition Bar in Recent Years：
BEKIND Nuts bar
PhD Nutrition Bar
64g (per piece) contains 23g vege protein.
Probar Energy Bar
Each Probar contains 1 billion 10 active probiotics and 10g of vege protein.
Dang Nutrition Bar
Each bar has 9-10g of vegetable protein, gluten free.
Blake’s Protein Bar
2020 seems to be the year of plant-based eruptions and the Nutrition Bar is the most popular in snack. Mars launched the BEKIND nut bar, aiming at post-exercise energy supplement and meal replacement scene in Dec., 2019, also trends to Chinese New Year snack gift pack. Can plant protein follow the trend and stack up in nutrition bars? We'll see.
1. Plant-based Protein Market by Type (Isolates, Concentrates, Protein Flour), Application (Protein Beverages, Dairy Alternatives, Meat Alternatives, Protein Bars, Processed Meat, Poultry & Seafood, Bakery Product), Source, and Region - Global Forecast to 2025，Markets and Markets
2. Creation of Plant Protein, Innova Market Insights
3. PLANT-BASED PROTEIN MARKET GLOBAL OUTLOOK & FORECAST 2020−2025，Arizton.
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
With lifestyle changes in recent years, the number of prepared meat products is quietly increasing, ranging from a variety of semi-prepared chicken nuggets, seasoned meat steaks and barbecue products to convenience store staples such as kebab and bento. Through the retail end, prepared meat products are increasingly infiltrating the domestic consumption of the Chinese public, well is gradually becoming a consumer popular. In regulate the development of meat products, soybean protein is a kind of commonly used additives, not only can complement necessary hydrogen acids necessary for human, and mesh has good features such as foaming, emulsification and gel, so it can obviously improve the food's taste, increase elasticity, oily food and water retention, improve the storage performance of food, etc., can reduce the production cost at the same time, In regulate meat processing has the important role
Soybean flour mostly "defatted soybean" trends, because of its protein content is low, so the price is straight, used in meat products, can keep 2 times their own weight of water and flour emulsify material can keep the same weight of cerebral fat class material during hot working out oil, soy meal less functional, There are many shortcomings in taste and flavor, and many restrictions on the range and usage.
Soy Protein Concentrate
Soy Protein Concentrate’s protein content of about 70%, most used in meat products. Soybean concentrated heavy force since the emulsifying gel proportion is protein: water: fat = 1:4:3, It can improve the taste and structure,to improve protein content of meat products.
Isolated Soy Protein
Soy Protein Isolate is a kind of protein produced from low temperature desoluble soybean flour. The protein content is more than 90%, and there are nearly 20 kinds of amino acids, including essential amino acids for human body. It is rich in nutrition and does not contain cholesterol. It is widely used in prepared meat products.
Textured Soy Protein
Textured Soy Protein is made of defatted soya powder, soy protein concentrate or soybean protein isolate as raw materials by mechanical and heat action such as mixing, extrusion and chemical. These proteins have a certain fleshy taste sensation. Therefore, it has special application in meat conditioning and can replace some lean meat raw materials.
1. Water-retaining property
The water retention of soy protein plays an important role in meat production, especially its ability to absorb, combine and bind water in the processing of minced meat products, which can not only retain the juice of raw meat, increase the taste and flavor of products, but also increase the yield of products. The water retention of proteins is also affected by many factors, such as viscosity, pH, ionization strength and temperature. Ma Yuxiang studied the effect of the addition of soy protein isolate on salt-soluble muscle protein heat-induced gel, and the experimental results showed that the addition of soy protein isolate made the ultrastructure of the mixed protein gel rough, reduced the strength of the mixed protein gel, but improved the water-retaining capacity of the gel.
2. Emulsifying property
Emulsifying soybean protein hydrophilic, lipophilic determines its emulsifying stability, soybean protein is a surfactant, it can reduce the surface tension of water and oil, and reduce the surface tension of water and air, so it is easy to form a more stable emulsion. The emulsified oil droplets are stabilized by the heavy white material that accumulates on the surface of the oil droplets, forming a protective layer. This protective layer can prevent the accumulation of oil droplets and the destruction of the emulsification state, so that the emulsification performance is stable. In the preparation of baked food, frozen food and soup food, a large number of studies have been reported on adding human soy protein isolate as emulsifier to stabilize the product state.
3. Caking property
Protein molecular bonding, strong solubility and absorption ability make it has caking property, It apply to adjust food properties. When protein heatto 80 ℃, proteinwill happen business solution or analysis solution, molecular volume increases, viscosity increases, more than 90 ℃ viscosity decreases, pH in six to eight, protein structure is the most stable, maximum viscosity; Above 11, the viscosity is sharply reduced due to the breakdown of protein bonding.
4. Gel property
When meat products containing soy protein are heated, they will form a salty gelatinous structure, which has an obvious effect on the water retention and taste of the products due to the hardness, elasticity, flake and texture of the products. The formation of gel is affected by many factors, including heating time, temperature and concentration of soy protein solution.
Soybean protein contains essential amino acids, which can strengthen the nutritional composition of prepared meat products and play an important role in improving the quality of prepared meat products.
1.High cost effective protein source with enhanced nutrition
Soybean protein has been widely used in the preparation of meat products because of its low price and good protein quality. Adding soybean protein to all kinds of frozen meat products can not only improve the ratio of protein, but also make the nutrition of protein more comprehensive and reasonable.
2.Flavoring in prepared meat products
Soybean protein contains a small amount of fatty acids and carbohydrates, after heating will produce unique aroma, and regulate the products sometimes raw meat (fish) or ingredients and due to the processing of the I art, such as sterilization produced some of the unpleasant smell, may cause consumers antipathy, soy protein unique fragrance smell to above has certain masking effect, Therefore, soy protein has a certain flavoring effect.
3.Soy protein can improve the structure of prepared meat products
Soybean protein has good gel properties and bonding properties, which can effectively improve the texture of the product, enhance the elasticity and hardness of the product, and make the product compact in structure and better in taste. More meaty, especially in fast east meat country, live meatballs and meat products are more sold.
4.The emulsifying property of soybean protein was used to solve the problem of oil coming out of water of prepared meat products
Water, oil is one of the most common problems in the process of cooking in the conditioning of internal products, using the emulsification characteristics of soybean heavy white, so that the water and oil form a grain for the field network structure, so that the water and oil in the conditioning of internal products are very south, in the storage and cooking process of water, oil hidden less.
Two important processes for processing prepared meat products are processing raw meat and curing ingredients. According to the processing characteristics of prepared meat products, there are usually the following adding methods:
Large pieces of fresh meat are added with pickling solution. The soybean protein soluble brine brine is added by injection, and then other processing methods are carried out. This method can make protein evenly distributed in meat. Soy protein generally accounts for 2 to 6 percent of meat products by weight.
That is, soybean protein products in chopping, rolling, stirring process at the beginning of the state of dry material evenly added, but the dry material should be added to the meat products before fat.
In order to make full use of the functional characteristics of soybean protein, soybean protein products had better be hydrated before adding and made into a dispersion containing 18% of protein. The water ratio is soybean powder: water is 1:(1.5~1.8), protein concentrate: water is 1:(2~2.5), protein isolate: water is 1:(3.5~4).
Regulate meat as an emerging industry, its accessories added by the wide attention of the society, as a result of the good function of the soy protein, a variety of features, has become an important conditioning meat processing accessories, the size of the amount of its flavor, texture, structure plays an important role, If add a little amount of product caused not harmonious, not masking bad smell flavor, not to reach the effect of flavouring, And it will lead to loose product structure, soft taste and other adverse results; On the contrary, excessive use of the product will cause too strong bean smell, taste hard and other adverse phenomenons, the specific amount of soy protein to be added according to the quality of soy protein and the type of product to be developed to decide comprehensively.
Guanxian Xinrui Group is located in Guanxian Industrial Zone, founded in 2003, covers an area of more than 700 fields, with a total assets of 1.3 billion yuan, more than 1,000 employees. Based on the strategy of comprehensive utilization of resources, energy saving and emission reduction, and environmental protection, the overall industrial layout of the company has been developing for more than ten years, has developed into a scientific and technological research and development, intensive processing of agricultural products, import and export trade as one of the provincial key leading enterprises in agricultural industrialization. The way of zero-emission circular economy development from wheat and soybean primary processing, intensive processing, sewage treatment, reclaimed water reuse to sludge production of organic fertilizer for soil improvement and rehabilitation has been preliminarily realized. The company's brand products sell well around more than 20 provinces and cities, and exported to Southeast Asia, South, the Middle East, Norway, Russia and more than 40 countries and regions, product quality excellence, well received by customers at home and abroad. Has been identified by the Shandong provincial government as "Provincial-level key, leading enterprises in agricultural industrialization in Shandong province”, and the top 10 grain and oil industrial park.
The company at this stage vigorously develops wheat, soybean two major circular economy industrial chains.
The group began to develop 300,000 tons of wheat processing industry in 2007. The industry chain is to give priority to extracting high value-added refined flour from wheat. Vital Wheat gluten and superior starch were extracted from secondary flour with lower added value by downstream workshop, (Vital Wheat Gluten is used in high-gluten flour compounding, vegetarian food processing, and superior starch is used in the processing of Vermicelli, cold powder and other products.) The starch pulp composed of residual secondary starch and Pentosan was used to extract food-grade alcohol and medical alcohol through saccharification and fermentation in the production line of alcohol.
On the basis of summarizing the successful experience of wheat industry chain, the company developed 180,000 tons of soybean deep processing industry chain in 2015. Non-GMO soybean oil and food-grade soybean meal were produced from non-GMO soybean. Soybean meal can be used in food processing industry such as 1,000-page Bean Curd, meatball, ham, chafing dish and so on, it can be used in industries such as ketchup and dietary supplement.
The high concentration organic wastewater from the production of wheat and soybean industry chain was transported to the wastewater treatment plant. The remaining high-concentration organic wastewater is converted into biogas by anaerobic fermentation, and the biogas is purified and desulphurized, and then used in power generation or steam supply industry chain. After anaerobic treatment of wastewater by aerobic treatment and then advanced treatment to achieve the recycling water standard as heat and power co-generation boiler make-up water, industrial chain recycling water. The sludge from sewage treatment was fermented at high temperature after dehydration and processed into organic fertilizer, which was used to improve the soil remediation and improve the yield and quality of crops. The wheat and soybean produced by the base are used as raw materials in the industrial chain, thus realizing the development of closed-cycle economy from wheat and soybean planting, intensive processing, sewage treatment to soil improvement and rehabilitation of the planting base.
The 2021 Company actively adapts to the new situation, develops new forms of business, relies on the national rural revitalization industrial policy, takes the industrial prosperity as the lead, encircles the agricultural circular economy chain to extend the strong chain, raises the file to upgrade, an investment of 220 million yuan will be made to build a new project for intensive processing of highly efficient circular agricultural products. The first phase of the project started construction in February of 21, and the trial operation was realized at the end of December. By means of upgrading and building new production line, the project improves the original gluten production line, three new wheat gluten production lines, two wheat starch production lines, sludge and production waste material conversion of organic fertilizer production lines, the project to low value-added secondary flour as raw materials, to build digital, intelligent chemical plants, reduce labor by 40% and energy consumption by 15% , and realize on-line quality real-time monitoring, standardized production, greatly improve product quality, to meet the differentiated and specific needs of different customers, at the same time into the terminal market, the product directly to the dinner table. By upgrading the advanced treatment process of wastewater to further improve the utilization rate of water resources; by reusing sludge and production waste into organic fertilizer back to the field, raw materials are all eaten and squeezed, leaving no waste, finally achieve the whole industry chain of green closed-loop management.
The company’s main products are Vital Wheat Gluten, wheat starch, food-grade alcohol, non-GMO soybean oil, soy protein isolate, soybean dietary fiber, etc. , among them, Vital Wheat Gluten, soy protein isolate and soybean dietary fiber products are exported to more than 40 countries and regions, and are the key export enterprises in Liaocheng (Guanxian Ruichang Trading Co. , Ltd.) . With the continuous development and growth of the company, the management system has been gradually internationalized, certification through the most stringent food quality and safety system, such as BRC, HACCP, ISO 9000 & 14000, HALAL, KOSHER and so on. In order to open up the market and stable market, we actively participate in various industry exhibitions and seminars at home and abroad, and achieved good results.
The company insists the concept of“Integrity”, “Competition”, “Responsibility” and“Innovation” and the core values, and Shandong Liaocheng University‘s Dongchang College, Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sciences and other institutions of high-standard learning, and actively recruit external professional engineers, and constantly develop high-tech, distinctive and competitive products. It is implementing projects such as wheat silk protein, soybean protein concentrate, anhydrous ethanol, high-temperature fermentation of sludge organic fertilizer, high-efficiency wastewater reuse, etc. . At the same time, the company continues to upgrade through technology, optimize existing projects, and improve the management level, product quality to obtain continuous recognition and support of customers.
Looking forward to the future, with the continuous care of government departments at all levels, the group’s chairman, General Manager and colleagues in the strong cooperation, the company has always insisted on standardized management, stable development, and seek opportunities in stability, to seek development in reform, to insist on development and management as an important task, to emphasize the quality of economic operation, to make full use of the company's overall advantages, to actively adjust business strategies, and to strengthen the control of business risks, following the development path of scientific and technological innovation and constantly exploring new products, adhering to the policy of independent development and co-existence of industry, university and research, and planning and layout in accordance with industry standards and requirements, to condense the technology target, improve the innovation ability and train the high-quality scientific research personnel, to realize the industrialization of science and technology, to develop more high-tech products to meet the market demand, to produce the generation, to reserve the generation, to develop a new generation of plant protein extraction and application enterprises with sustainable and innovative development, to promote scientific and technological progress in the industry and strive to be a leader in the industry, we are committed to making Xinrui group a leading plant protein production base in China.
With the deepening of people's understanding of healthy food, Soy Protein Isolate is more and more popular. What are some examples of SPI applications in the food industry? What are the advantages of Soy Protein Isolate?
l What is Soy Protein Isolate?
l Application of Soy Protein Isolate in Meat Products
l Application of Soy Protein Isolate in Baked Food
Soybean protein isolate is a full-value protein food additive produced from low-temperature desolubilized soybean meal.Soy Protein Isolate is an important vegetable protein product, which is rich in nutrients and does not contain cholesterol. One of the varieties of protein, it has been widely used in food and other industries, and its protein content is as high as 90%. The digestibility and utilization rate can reach 93% to 97%. Soybean protein isolate contains 8 kinds of essential amino acids and some amino acids exceed the standard recommended by F A O /WHO. It is mainly composed of 11S and 7S globulin, and the protein composition is essential Eight kinds of amino acids are relatively balanced, especially lysine content is the highest.
At the same time, SPI also contains a lot of essential fatty acids, phospholipids, and minerals such as calcium and phosphorus that are beneficial to human health, and does not contain cholesterol. Its efficacy ratio is higher than that of meat. When mixed with other foods, it can significantly improve the nutritional value of the original food.
1. Minced meat products belong to the general public meat products, and the use of Soy Protein Isolate is small. For minced meat products such as meat patties, minced meatballs, dumplings and steamed buns, they are usually processed by roasting, frying, steaming and boiling. The processing temperature is high. It has good oil absorption properties.
2. Soy Protein Isolate can be used as an additive to improve product texture (reduce free fat). It can not only produce meat-like taste, but also enhance water holding capacity, reduce pie cooking shrinkage, improve yield, and reduce costs. At the same time, it can improve the nutritional value of the product.
When producing bread, adding no more than 5% Soy Protein Isolate can increase the volume of bread, improve the color of the skin, and have obvious effects on the sensory quality and nutritional value of bread (for example, it can make bread products The protein content increases, the volume increases, the texture is soft, the flavor is good, and the nutritional supplementation effect is obvious), and the shelf life of the product can also be extended; but if the amount of Soybean protein isolate added is too large (8%-12%), it will affect The tissue state and sensory quality of the bread will reduce the volume of the bread, thicken the skin, deepen the color, and harden the texture, and the effect is not good. Therefore, when using, the amount of Soybean protein isolate should be paid attention to.
If you are looking for a good quality and reasonable price of soybean protein isolate products,Xinrui Group can provide you with the best
Thank you very much for your long-term support to our company, we sincerely invite you to attend the Shanghai National Convention and Exhibition Center on June 8-10, 2021
The 24th China International Food Additives and Ingredients Exhibition
The 30th National Food Additive Production and Application Technology Exhibition
Please Visit Us
Booth number: 11D10/11F11
Shandong Kawah Oils Co., Ltd.
Soy protein isolate is a kind of plant protein with the highest content of protein -90%. It is made from defatted soy meal by removing most of the fats and carbohydrates, yielding a product with 90 percent protein. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. Because most of the carbohydrates are removed, the intake of soy protein isolate does not cause flatulence.
Soy protein isolate, also known as isolated soy protein is used in the food industry for nutritional ( increasing protein content), sensorial ( better mouthfeel, bland flavour) and functional reasons( for applications requiring emulsification, water and fat absorption and adhesive properties).
Soy protein is used in following food products:
Meat processing, frozen products,poultry and fish products
Soups,sauces and prepared foods
Meal replacements,breakfast cereals
Energy and protein bars
Weight loss ready-to-drink beverages
Flow Chart of Isolated Soy Protein
Soymeal---Extraction---Centrifugation---Acidification---Centrifugation---Neutralization---Sterilization---Descent---Spray Drying---Screening---Packing---Metal Detecting---Deliver to the Warehouse.
Applications of Soy Fiber
Characters of Soy Dietary Fiber:
-High water binding ability as 1:8 at least;
-Ability of keeping (supporting) effects of emulsifier;
-Insolubility in water and oil;
-To form gel together with soy protein.
Advantages to Use Soy Dietary Fiber
Thanks to the high water-binding ability, it increases the yield of meat production greatly, for the purpose to reduce the production cost. And the thermal stability of edible fiber under high temperature sterilization also makes it used widely in the production of many kinds of canned food. Besides this, it cleans gall bladder, prevents forming stones and helps to reduce the cholesterol in human blood.
Soy Dietary Fiber is recommended in the following kinds of products:
-Cooked Sausages, Cooked Hams; Half-smoked, boiled-smoked sausages;
-Chopped semi-prepared meat;
-Canned food, like Luncheon Meat, Canned Tuna;
-Tomato Mix, Tomato Paste, Tomato Sauce, and other Sauces recommended.
Flow Chart of Soy Fiber
Defatted Soya Flake---Protein Extracting---Centrifugating---Double Centifugating---PH Adjusting---Neutralizing---Washing---Squeezing---Crumbling---HeatTreating---Drying---Screening---Packing---Terminal Metal Detecting---Deliver to the Warehouse.