|Soy protein concentrate is made by removing a portion of the carbohydrates (sugars) from dehulled and defatted soybeans. There are different soy protein production methods. The most frequent method used is alcohol extraction although this method results in most loss of the soy isoflavones. However, when the water extraction method is used to remove the sugars, there is a good retention of the isoflavones in the final product. Soy protein concentrate retains most of the fiber of the original soybean. Soy protein concentrate is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals and in some meat products. Soy protein concentrate is used in meat and poultry products to increase water and fat retention, and to improve nutritional values (more protein, less fat). |
Soy protein concentrate should contain at least 65% protein on a moisture free basis. The protein can have different solubility characteristics, depending on the extraction method. Some applications, such as drinks, require a highly soluble protein. The soy protein concentrate made with the alcohol wash will have low solubility.
Soy protein concentrates are available in different forms: granules, flour and spray dried.
Soy protein concentrate is very digestible and therefore suited for children, pregnant and lactating women and elderly. It is in pet foods and milk replacers for calves and pigs. Soy protein concentrate is even used for some non-food applications.
Soy Protein Concentrate (SPC)
Protein(N*6.25)% : 70min
Fat% : 1.0max
Moisture : 7.0max
Ash content : 5.5max
Fineness(100 mesh) : 90min
E. coli per/100g : Negative
Salmonella per/g : Negative
-Application: with good function for meat industrial use.
-Packing: 20kg bag. 13MT/20 fcl, 26mt/40 fcl
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