China Foodstuff & Protein Group Co., Ltd

In the modern health food and sports nutrition industry, soy protein isolate, with its high-quality plant protein source, has become an indispensable core ingredient in many products. However, not all soy protein isolates are presented to consumers in the same way; dispersed soy protein isolate is particularly crucial, referring to the ability of protein powder to quickly dissolve, disperse, and form a stable system in water or other liquids. This seemingly basic "dissolving" characteristic is precisely the first hurdle determining the success or failure of the final product. When we look at different end products such as protein bars, protein powder, and beverage powder, we find an interesting phenomenon: these different application scenarios place drastically different, even demanding, personalized functional requirements on dispersed soy protein isolate, with the core revolving around key indicators such as smoothness, viscosity, and stability. For ready-to-drink protein p...

In our daily lives, many of the delicious foods we enjoy—from a single sausage and a cup of non-dairy creamer milk tea to an exquisite vegan cake—often rely on an indispensable behind-the-scenes hero: emulsified soy protein isolate. It is not a single ingredient, but a functional food material created by subjecting soy protein isolate to specific physical processing, resulting in exceptional emulsifying and gelling properties. To understand its wide range of applications, we must first examine its two core capabilities. The Two Core Functional Capabilities Bridging Water and Oil: Superior Emulsification Emulsified soy protein isolate performs a critical “bridging” function. It stably connects water and oil—two inherently immiscible substances—forming a uniform and stable emulsion. This capability underpins its widespread use in beverages, sauces, and emulsified meat systems. Building Structure: Heat-Induced Gelling Equally important is its “structuring” function. Upon heating, it forms...

Protein bars and nutrition bars have become essential, on-the-go supplements for fitness enthusiasts and health-conscious consumers. Manufacturers value them for their high protein density, nutritional efficiency, and portability. However, producing a high-quality protein bar involves far more than combining protein with dried fruit. Behind every credible “high-protein” claim lies a set of strict formulation and processing requirements. Among them, low water absorption and resistance to moisture migration stand out as critical factors that directly affect texture stability, shelf life, and overall eating experience. The Moisture Challenge in Protein Bar Formulation Protein Bars as Multi-Component Food Systems Protein bars are complex, multi-phase food systems composed of proteins, carbohydrates (such as oats and syrups), fats, and inclusions like dried fruit or nuts. Each component interacts with water differently. During storage—especially under fluctuating humidity—moisture naturally...

Amid the dual waves of health and environmental consciousness, plant-based beverages made from soybeans have moved from traditional breakfast stalls into the daily lives of modern consumers. While the "purest" soy milk in many people's minds might still be the kind ground directly from whole soybeans, a quiet ingredient revolution is underway in modern food manufacturing. Producers are increasingly replacing directly used soybeans with soy protein isolate or soymilk powder. This is not a shortcut or a reduction in quality; on the contrary, it is a path toward beverages that are more stable, pure, and functional. The Inherent Limitations of Traditional Whole Bean Processing To understand this shift, we must first look at the challenges of the traditional whole bean process. Soymilk made by soaking, grinding, and boiling whole soybeans, while rich and natural in flavor, has several inherent variables that affect its quality: Unstable Flavor : The inherent beany flavor (prim...

When shopping for sausages, meatballs, or luncheon meat, you may have noticed ingredients like soy protein or plant protein on the label. These terms often refer to a specific raw material known as non-concentrated protein—a cost-efficient ingredient widely used in the meat industry. Often called an “economical alternative” or “bulking agent,” it plays a strategic role in modern meat processing. What Is Non-Concentrated Protein? Non-concentrated protein is produced by grinding and screening defatted soybean meal, yielding a powder with about 65% protein content. Unlike protein concentrates or isolates, it does not undergo deep extraction or purification, which means it retains starches, polysaccharides, and other natural components found in soybean meal. You can think of it as a more refined version of high-protein soy flour that has undergone only basic processing. Key Characteristics: Low Functionality Defines Its Role In food science, “functionality” refers to a protein’s technical ...

In today’s pursuit of healthy and sustainable eating, textured soy protein is quietly reshaping our diets. From vegetarian burgers to classic meatballs, this versatile ingredient is transforming the way we experience food. But what exactly is textured soy protein, and how does it acquire its many forms? Let’s explore the science behind it. What Is Textured Soy Protein? Textured soy protein is a protein-rich product made from defatted soybean meal. Through a series of physical processes, it develops a meat-like fibrous structure. Its origins trace back to the 1960s, when scientists discovered that heating and extrusion could realign soy protein molecules into a three-dimensional structure similar to muscle fibers—an impressive breakthrough in food technology. Inside a high-temperature, high-pressure extruder, soy protein undergoes denaturation, breaking intermolecular bonds and recombining into new arrangements. As it exits the die, the sudden pressure drop causes rapid water evaporatio...