China Foodstuff & Protein Group Co., Ltd

In today's rapidly evolving plant-based food landscape, a central challenge for the industry has always been how to endow products with a delicate texture and consistent quality that rival those of animal-based foods.  As a manufacturer of soy protein products, we have recently successfully developed and launched a soy protein isolate product featuring significantly enhanced emulsifying properties. With a pH value stabilized between 7.5 and 8.5, this product offers a highly competitive solution for plant-based meat products, dairy alternatives, and various emulsified food systems. What is Emulsifying Soy Protein Isolate? Simply put, emulsification is the process of uniformly mixing two inherently immiscible liquids—such as oil and water—and maintaining them in a stable state. In food processing, superior emulsifying performance means a product can effectively bind the fat and aqueous phases, preventing oil-water separation and thereby imparting a delicate, silky-smooth texture to t...

In today's booming plant-based meat and vegetarian snack market, textured soy protein is becoming a star ingredient in food processing. Made from high-quality soybeans through extrusion puffing, it has a fibrous structure similar to lean meat, commonly known as "plant-based meat." But what you might not know is that even among textured proteins, the taste can vary drastically—and the key lies in the "protein content." Research shows that protein content significantly impacts the quality of textured protein. In a study on textured soy protein, changes in the protein ratio within the material system resulted in consistent changes in the product's texture, taste, and overall quality. Generally, higher protein content leads to a more pronounced fibrous structure, a stronger chewiness, and a more meaty and meat-like texture in the resulting "plant-based meat." This is precisely the value of having multiple textured soy protein options with varying prote...

In the world of protein powder, there's a seemingly simple yet often overlooked number—protein content. While some concentrated protein powders are labeled 68%, others can reach 69% or even 70%. What does this tiny 1%-2% difference mean? Today, we'll discuss the "purity ladder" of functional concentrated protein to help you understand the value behind these three numbers. First, what is "functional concentrated protein"? Unlike regular protein powders that only emphasize "protein supplementation," the core of functional concentrated protein lies in the word "functional." This means that during processing, we not only pursue high protein content but also focus on preserving the protein's natural structure—maintaining good solubility, emulsification, and a smooth texture. Simply put, it not only provides nutrition but also a better consumption experience. 68% Protein:  A High-Performance, High-Value Concentrated Protein This is our stan...

In today's era of health-conscious consumption upgrades, plant-based beverages have become a core growth engine in the beverage market. Soymilk powder, a product combining traditional and modern processes, is becoming an indispensable "universal key" for beverage powder formulators due to its rich protein selection and excellent solubility. Protein "Gradient Selection": From Basic to High-End Our soymilk powder product line's greatest advantage lies in its diverse protein content gradient—from 18%, 20%, 30%, 38%, up to 40% pure soymilk powder, forming a complete protein matrix. 1. Products with a protein content of 18%-20% are ideal for basic beverage powders.   The national Class I soymilk powder standard requires a protein content of no less than 18%. This gradient meets the basic nutritional needs of the mass consumer market while maintaining a cost advantage, making it suitable for large-scale production of breakfast cereals and mass-market solid beverag...

In the sports nutrition and health food sector, the "functionality" of protein is becoming a core focus. It's no longer just about simple protein supplementation; it's about raw materials perfectly adapting to specific processing systems and consumption scenarios. Our premium series of dispersed soy protein isolates was created precisely for this purpose—not a one-size-fits-all product, but a tailored solution for every application. Protein Powder: Instantly Dissolves, Enjoy Pure Nutrition For nutritional protein powder, the most direct pain points for consumers are "clumping" and "difficulty in mixing." Traditional protein powders easily form unsightly lumps when mixed, affecting the drinking experience.  Our premium dispersed products, through advanced physical modification technology, significantly improve the product's "instant solubility." It disperses rapidly in water, wets and sinks quickly, leaving no sediment at the bottom of...

With increasing health awareness, ready-to-drink liquid protein supplements have become popular products in the sports nutrition and meal replacement markets. In these ready-to-drink beverages, isolated soy protein plays a crucial role in providing high-quality plant protein. However, the special form of RTD products places more stringent technical requirements on isolated soy protein than on traditional meat products. Superior Solubility and Stability: The primary challenge for RTD liquid protein supplements is the stability of protein in aqueous systems. Unlike powdered products, consumers expect ready-to-drink beverages to have a uniform appearance, free of sediment or layering. Therefore, isolated soy protein used in RTDs must possess outstanding solubility and stability, forming a stable protein solution system in liquids without precipitation over extended periods. This requires the protein powder itself to have excellent dispersibility in water, allowing it to completely integra...