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%.
Soy Proteins
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
The new generation of veggie burgers aims to replace the beefy original with fake meat or fresher vegetables. To find out how well they do, we ran a blind tasting of six top contenders. By Julia Moskin.
In just two years, food technology has moved consumers from browsing for wan “veggie patties” in the frozen aisle to selecting fresh “plant-based burgers” sold next to the ground beef.
Behind the scenes at the supermarket, giant battles are being waged: Meat producers are suing to have the words “meat” and “burger” restricted to their own products. Makers of meat alternatives like Beyond Meat and Impossible Foods are vying to capture the global fast-food market, as big players like Tyson and Perdue join the fray. Environmental and food scientists are insisting that we eat more plants and less processed food. Many vegetarians and vegans say the goal is to break the habit of eating meat, not feed it with surrogates.
“I would still prefer to eat something that’s not lab-grown,” said Isa Chandra Moskowitz, the chef at the vegan restaurant Modern Love in Omaha, where her own burger is the most popular dish on the menu. “But it’s better for people and for the planet to eat one of those burgers instead of meat every day, if that’s what they are going to do anyway.”
The new refrigerator-case “meat” products already comprise one of the fastest-growing segments of the food industry.
Some are proudly high-tech, assembled from an array of starches, fats, salts, sweeteners and synthetic umami-rich proteins. They are made possible by new technologies that, for example, whip coconut oil and cocoa butter into tiny globules of white fat that give the Beyond Burger the marbled appearance of ground beef.
Others are resolutely simple, based on whole grains and vegetables, and reverse-engineered with ingredients like yeast extract and barley malt to be crustier, browner and juicier than their frozen veggie-burger predecessors. (Some consumers are turning away from those familiar products, not only because of the taste, but because they are most often made with highly processed ingredients.)
But how do all the newcomers perform at the table?
The Times restaurant critic Pete Wells, our cooking columnist Melissa Clark and I lined up both kinds of new vegan burgers for a blind tasting of six national brands. Though many people have already tasted these burgers in restaurants, we wanted to replicate the experience of a home cook. (To that end, Melissa and I roped in our daughters: my 12-year-old vegetarian and her 11-year-old burger aficionado.)
Each burger was seared with a teaspoon of canola oil in a hot skillet, and served in a potato bun. We first tasted them plain, then loaded with our favorites among the classic toppings: ketchup, mustard, mayonnaise, pickles and American cheese. Here are the results, on a rating scale of one to five stars.
1. Impossible Burger
★★★★½
Maker Impossible Foods, Redwood City, Calif.
Slogan “Made From Plants For People Who Love Meat”
Selling points Vegan, gluten-free.
Price $8.99 for a 12-ounce package.
Tasting notes “The most like a beef burger by far,” was my first scribbled note. Everyone liked its crisp edges, and Pete noted its “brawny flavor.” My daughter was convinced it was a real ground beef patty, slipped in to confuse us. The only one of the six contenders that includes genetically modified ingredients, the Impossible Burger contains a compound (soy leghemoglobin) created and manufactured by the company from plant hemoglobins; it quite successfully replicates the “bloody” look and taste of a rare burger. Melissa deemed it “charred in a good way,” but, like most plant-based burgers, it became rather dried out before we finished eating.
Ingredients: Water, soy protein concentrate, coconut oil, sunflower oil, natural flavors, 2 percent or less of: potato protein, methylcellulose, yeast extract, cultured dextrose, food starch-modified, soy leghemoglobin, salt, soy protein isolate, mixed tocopherols (vitamin E), zinc gluconate, thiamine hydrochloride (vitamin B1), sodium ascorbate (vitamin C), niacin, pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), vitamin B12.
2. Beyond Burger
★★★★
Maker Beyond Meat, El Segundo, Calif.
Slogan “Go Beyond”
Selling points Vegan, gluten-free, soy-free, non-G.M.O.
Price $5.99 for two four-ounce patties.
Tasting notes The Beyond Burger was “juicy with a convincing texture,” per Melissa, who also commended its “roundness, with lots of umami.” Her daughter identified a faint but pleasing smoky flavor, reminiscent of barbecue-flavored potato chips. I liked its texture: crumbly but not dry, as a burger should be. This burger was the most visually similar to one made of ground beef, evenly marbled with white fat (made from coconut oil and cocoa butter) and oozing a bit of red juice, from beets. Over all, Pete said, a “real beefy” experience.
Ingredients: Water, pea protein isolate, expeller-pressed canola oil, refined coconut oil, rice protein, natural flavors, cocoa butter, mung bean protein, methylcellulose, potato starch, apple extract, salt, potassium chloride, vinegar, lemon juice concentrate, sunflower lecithin, pomegranate fruit powder, beet juice extract (for color).
3. Lightlife Burger
★★★
Maker Lightlife/Greenleaf Foods, Toronto
Slogan “Food That Shines”
Selling points Vegan, gluten-free, soy-free, non-G.M.O.
Price $5.99 for two four-ounce patties.
Tasting notes “Warm and spicy” with a “crisp exterior” according to Melissa, the Lightlife burger is a new offering from a company that has been making burgers and other meat substitutes from tempeh (a fermented soy product with a sturdier texture than tofu) for decades. That’s probably why it nailed the “firm and chewy texture” that I found a little bready, but “not worse than most fast-food burgers.” “Pretty good when loaded up” was Pete’s final verdict.
Ingredients: Water, pea protein, expeller-pressed canola oil, modified cornstarch, modified cellulose, yeast extract, virgin coconut oil, sea salt, natural flavor, beet powder (for color), ascorbic acid (to promote color retention), onion extract, onion powder, garlic powder.
4. Uncut Burger
★★★
Maker Before the Butcher, San Diego
Slogan “Meaty but Meatless”
Selling points Vegan, gluten-free, non-G.M.O.
Price $5.49 for two four-ounce patties, available later this year.
Tasting notes The Uncut Burger, so named by the manufacturer to imply the opposite of a cut of meat, actually rated among the meatiest of the bunch. I was impressed by its slightly chunky texture, “like good coarse-ground beef,” but Melissa felt it made the burger fall apart “like wet cardboard.” The taste seemed “bacony” to Pete, perhaps because of the “grill flavor” and “smoke flavor” listed in the formula. (To food manufacturers, they are not quite the same thing: one is intended to taste of charring, the other of wood smoke.)
Ingredients: Water, soy protein concentrate, expeller-pressed canola oil, refined coconut oil, isolated soy protein, methylcellulose, yeast extract (yeast extract, salt, natural flavor), caramel color, natural flavor (yeast extract, maltodextrin, salt, natural flavors, medium chain triglycerides, acetic acid, grill flavor [from sunflower oil], smoke flavor), beet juice powder (maltodextrin, beet juice extract, citric acid), natural red color (glycerin, beet juice, annatto), citric acid.
5. FieldBurger
★★½
Maker Field Roast, Seattle
Slogan “Plant-Based Artisanal Meats”
Selling points Vegan, soy-free, non-G.M.O.
Price About $6 for four 3.25-ounce patties.
Tasting notes Not much like meat, but still “much better than the classic” frozen vegetarian patties, to my mind, and the consensus choice for a good vegetable burger (rather than a meat replica). Tasters liked its “vegetal” notes, a reflection of the onions, celery and three different forms of mushroom — fresh, dried and powdered — on the ingredients list. There was some crispness to like in the crust, according to Pete, but the bready interior (it contains gluten) was not popular. “Maybe this burger would do better without a bun?” he asked.
Ingredients: Vital wheat gluten, filtered water, organic expeller-pressed palm fruit oil, barley, garlic, expeller-pressed safflower oil, onions, tomato paste, celery, carrots, naturally flavored yeast extract, onion powder, mushrooms, barley malt, sea salt, spices, carrageenan (Irish moss sea vegetable extract), celery seed, balsamic vinegar, black pepper, shiitake mushrooms, porcini mushroom powder, yellow pea flour.
6. Sweet Earth Fresh Veggie Burger
★★½
Maker Sweet Earth Foods, Moss Landing, Calif.
Slogan “Exotic by Nature, Conscious by Choice”
Selling points Vegan, soy-free, non-G.M.O.
Price About $4.25 for two four-ounce patties.
Tasting notes This burger is sold only in flavors; I chose Mediterranean as the most neutral. Tasters liked the familiar profile of what Melissa declared “the burger for people who love falafel,” made mostly from chickpeas and bulked out with mushrooms and gluten. (Called “vital wheat gluten” on ingredient lists, it is a concentrated formulation of wheat gluten, commonly added to bread to make it lighter and chewier, and the main ingredient in seitan.) The burger wasn’t meaty, but had “nutty, toasted grain” notes that I liked from brown rice, and whiffs of spices like cumin and ginger. This burger is a longtime market leader, and Sweet Earth was recently acquired by Nestlé USA on the strength of it; the company is now introducing a new plant-meat contender called the Awesome Burger.
Ingredients: Garbanzo beans, mushroom, vital wheat gluten, green peas, kale, water, bulgur wheat, barley, bell peppers, carrot, quinoa, extra-virgin olive oil, red onion, celery, flax seed, cilantro, garlic, nutritional yeast, granulated garlic, sea salt, ginger, granulated onion, lime juice concentrate, cumin, canola oil, oregano.
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
Meat alternatives
Tofu
Baked foods
Soups,sauces and prepared foods
Meal replacements,breakfast cereals
Energy and protein bars
Weight loss ready-to-drink beverages
snacks
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;
-Stable characteristics;
-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;
-Minced meat;
-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.
Dear Customers:
Bonjour!
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.
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