China Foodstuff & Protein Group Co., Ltd

A recent study in “Food Research International” introduces an innovative approach to plant-based foods: a hybrid cheese containing 25% pea protein that closely mimics the flavor and texture of paneer, a traditional Indian cheese. This breakthrough offers a novel solution to the long-standing challenge of creating dairy-free cheeses that match conventional products in taste and mouthfeel.   Unlike most plant-based cheese substitutes that rely entirely on plant ingredients, this research pioneers a "hybrid cheese" model by integrating milk proteins with plant proteins. This cross-disciplinary approach is rare in academic circles and aims to balance flavor preservation with environmental sustainability—reducing the climate and land-use impacts of traditional cheese production by minimizing dairy dependence.   Using paneer—a cheese that maintains structural stability when heated, unlike meltable varieties—as a model, the team designed three protein-blend experiments: 75%...

Soybeans, a common ingredient in daily life, are a "treasure trove of nutrition". Soy protein concentrate, in particular, is a shining pearl within, boasting a unique production process, numerous health - beneficial properties, and playing a crucial role in various products. The production of soy protein concentrate is like a well - choreographed "purification journey". First, high - quality soybeans are selected and cleaned to remove surface impurities, as if "washing away the dust" from the soybeans. Then, they enter the peeling stage and shed their outer layer. After that, they are sent to the extraction workshop. With the help of a special solvent, like a magical spell, the oil in the soybeans is gently separated, leaving behind soybean meal. The soybean meal needs further processing - it is ground and made into a slurry, and then undergoes a small "chemical transformation" by adjusting the pH value. Finally, under the combined action of high...

In the trend of pursuing a healthy and delicious diet, textured soy protein is quietly emerging as a rising star in the food industry. You may have tasted it in vegan meats and snack foods, but you might not be fully aware of its magical transformation process. The extraction and processing of textured soy protein can be regarded as a delicate "magic trick". First of all, high-quality soybeans are carefully selected and undergo pretreatment processes such as cleaning and peeling to remove impurities and bean skins. Subsequently, an advanced leaching process is adopted, using a specific solvent to extract the oil from the soybeans, resulting in soybean meal. Then, the soybean meal is ground and made into a slurry, and the pH value is adjusted. After that, it is extruded and formed under high temperature and high pressure. Through this series of complex processes, the originally ordinary soybean raw materials are splendidly transformed into textured protein with a unique struct...

Emulsified soy protein isolate represents an innovative achievement in the field of soy protein isolates. It starts with high-quality soybeans and undergoes multiple meticulous purification processes to remove non-protein components such as fats and carbohydrates from the soybeans, resulting in an extremely pure soy protein. The finished product appears as a fine powder with uniform color and an exceptionally high protein content, typically exceeding 90%, far surpassing that of ordinary soy protein products. In terms of advantages, emulsified soy protein isolate boasts superior emulsification stability, rapidly forming a stable emulsion in oil-water systems and preventing oil droplet aggregation and layering. In baked goods, it effectively emulsifies fats, ensuring uniform internal structure, soft texture, and extended shelf life for products like bread and cakes. Its outstanding nutritional enhancement effect is also remarkable. As a high-quality plant protein, it is rich in essential...