What are the main applications of functional soy protein concentrate in food?

Soy protein concentrate (SPC) is made from soybeans as raw material. After crushing, peeling, extraction, separation, washing, drying and other processing processes, the oil and low-molecular soluble non-protein components in soybeans are removed ( Mainly soluble sugar, ash, gliadin and various odor substances, etc.), the soy protein product containing more than 65% (dry basis) protein (N × 6.25) is prepared.

Soy protein concentrate products are not only widely used, but also can replace milk protein, casein and isolate protein.


(1) In minced meat products, soybean protein concentrate has better emulsification and water-holding properties. Soy protein concentrate products are widely used in frankfurters, bologna and mince.

In these minced meat products, the soy protein concentrate is mixed with the saline-injected meat to form a stable emulsified state without absorbing the dissolved myoglobular meat protein. Therefore, soybean protein concentrate can be added to the meat after injection of salt water in either dry form or emulsified state, and is chopped and mixed in the chopping and mixing equipment to make sausage-like minced meat according to the properties of the meat.

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