China Foodstuff & Protein Group Co., Ltd

Feed-grade soybean protein concentrate is a high-purity plant protein product made from high-quality soybeans through processes such as crushing, peeling, extraction, separation, and drying. By removing oil, soluble sugars, ash, and anti-nutritional factors from soybeans, the protein content reaches 65% or higher. The product appears as a milky white or light yellow powder with the inherent odor of soybean protein, without any off-odors. The moisture content is typically controlled below 9%, facilitating long-term storage and transportation. Core Features and Advantages High Protein Content: Protein content ≥65%, significantly higher than ordinary soybean meal (44%-48%), providing animals with a more efficient protein supplement. Low Anti-nutritional Factors: Special processing effectively reduces trypsin inhibitors, oligosaccharides, and other anti-nutritional factors, reducing the burden on the animal's digestive tract, making it especially suitable for young animals. Excellent D...

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...

Soy protein concentrate (SPC), a key product in the deep processing of soybeans, holds a significant position in the food industry due to its high protein content and excellent nutritional properties. However, it is primarily categorized into two distinct types based on differences in their functional characteristics: functional soy protein concentrate and non-functional soy protein concentrate. Understanding the connection and differences between these two forms is crucial for the correct selection and application of this ingredient. Shared Origins and Composition of Soy Protein Concentrate Common Raw Material Fundamentally, both functional and non-functional soy protein concentrates share a common origin. They start with low-temperature soybean meal from which the oil has been removed. Standardized Processing and Protein Content They are produced through similar process routes—typically wet processing—aimed at removing soluble sugars (such as stachyose and raffinose), ash, and other ...

In today’s era of healthy eating and clean-label foods, Soy Protein Concentrate is emerging as an essential plant-based ingredient in the baking industry. As a high-quality, non-GMO soy protein, it not only enhances the nutritional value of baked goods but also serves as an ideal alternative for vegetarians and lactose-intolerant consumers. Compared with animal-derived proteins, soy protein stands out for its balanced amino acid profile, cholesterol-free nature, and excellent functionality in food processing. What Is Soy Protein Concentrate? Soy Protein Concentrate is derived from non-GMO soybeans through a series of processes including degreasing, extraction, and drying. It typically contains 65%–70% protein, offering a rich source of essential amino acids while retaining the core nutritional benefits of soybeans. During processing, most fats and anti-nutritional factors are removed, resulting in a stable, high-purity protein powder suitable for a wide range of food applications. Nutr...

In the world of livestock and poultry breeding, protein is like "energy fuel", directly affecting the growth rate, health status and breeding efficiency of animals. What we are going to popularize today is the high - quality protein source favored in the breeding field - feed - grade soy protein concentrate, especially our product with a protein content as high as 65%, which can be called the "nutritional gold" in breeding.​ Many people may be curious about what feed - grade soy protein concentrate really is. Simply put, it is a high - purity protein product obtained by removing impurities such as cellulose and excess carbohydrates from soybeans through a series of fine extraction processes, using high - quality soybeans as raw materials. To put it in a metaphor, it is like "extracting the essence" from soybeans, retaining the most nutritious protein, so that every product is full of "solid content". What does a protein content of 65% mean? It me...

In today's health-conscious and environmentally aware era, plant-based proteins are gaining increasing popularity among consumers. Among them, soy protein concentrate   has become a key ingredient in the food industry due to its high nutritional value, wide range of applications, and sustainable production methods. Whether in meat products, plant-based foods, or sports nutrition, soy protein concentrate plays a crucial role. This article provides a detailed introduction to the characteristics, nutritional benefits, and diverse applications of soy protein concentrate in the food industry. Compared to soy protein isolate (SPI, ≥90% protein content), soy protein concentrate has a lower production cost and offers better water retention, emulsification, and texture-enhancing properties, making it more widely used in food processing. Nutritional Benefits of Soy Protein Concentrate 1. High-Quality Plant-Based Protein Soy protein is one of the few plant-based proteins that contains all nin...

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...

Soybean protein concentrate uses soybeans as raw materials. After crushing, peeling, extraction, separation, washing, drying and other processing techniques, the oil and low-molecular soluble non-protein components (mainly soluble sugar, ash, alcohol) in the soybeans are removed. Deeply processed soybean products obtained after dissolving protein and various odor substances, etc.). There are four main production processes for soybean protein concentrate, namely moist heat extraction method, acid washing method, ethanol extraction method and ultrafiltration membrane method. Due to the elimination of oligosaccharide flatulence factors, trypsin inhibitors, lectins, saponins and other anti-nutritional factors, the digestibility of nutrients in soy protein concentrate has been improved to a certain extent, and the flavor and quality of the product have been improved, which makes soy concentrate Protein has been popular in the food and feed industries since its commercial production in 1959....

Soybean protein concentrate (SPC) is a product of further processing of soybeans. Compared with ordinary soybean meal, its crude protein content is about 30% higher. Since the industrial production of SPC in the 1950s, it has been widely used in the food and feed industry. 1. Definition Soy protein concentrate (SPC) refers to using soybeans as raw materials and removing the oil and low-molecular soluble non-protein components in soybeans through processing techniques such as crushing, peeling, extraction, separation, washing, and drying. After separation (mainly soluble sugar, ash, gliadin and various odor substances, etc.), the prepared soy protein product contains more than 65% (dry basis) protein. 2. Processing process After extraction, low-temperature desolvation of soybean meal is preferred. High-temperature leaching of the meal can also be used, but the yield is low and the quality is poor. The current methods for producing concentrated protein include moist heat extraction, dilu...

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 in...

Soy protein concentrate is a soy protein product with a protein content of over 65% (dry basis), obtained by using high-quality non-GMO soy flour as the main ingredient. It is divided into two types: emulsified type and injectable type. Emulsified protein has the characteristics of strong emulsification ability and high gel strength, and can be used in enteral products. Injectable protein has the advantages of fast dispersion, no caking, and no layering. It is mainly used for vacuum packaging of beef and large pieces of beef, etc., which can increase production, improve taste, and increase economic benefits. 1. Application in meat products: Soy protein concentrate has good water absorption and oil retention properties. When added to meat products, it can increase the color, aroma, taste and protein content of meat products, and can promote particle integrity and yield. It has been modified so that it is an ideal meat additive and can be added to meat products to reduce the amount of le...

Soybean protein concentrate is a kind of high protein, low fat and low sugar product, which is extracted from soybean protein through a series of processing and concentration. It can be used as a nutritional supplement, and can also be used to make a variety of products such as health food and sports nutrition. The following will introduce the nutritional indicators of soybean protein concentrate.     1. High protein content      The main component of soybean protein concentrate is protein, and its content is as high as more than 68 %, which is one of the products with the highest protein content on the market. Protein is one of the essential nutrients for the human body, and it plays an important role in the growth and development of the body, maintenance of tissue repair and other aspects. 2. Contains a variety of amino acids       Concentrated soybean protein contains a variety of amino acids, including 8 kinds of amino acids necessary for the human body, called essential amino acid...

Half of Americans focus on choosing healthy foods and beverages, but they lack healthy knowledge of soybeans. In 2014, a survey of 1,005 Americans conducted by the International Food Information Council Food and Health Survey Foundation showed that more than 90% of the respondents agreed with the health benefits of protein. One-quarter of Americans choose soybeans as a source of protein in their daily diet. However, only one-third of them understand that soybeans can protect heart health. Consumer surveys show that there is a lack of understanding of the benefits provided by soy and soy protein. This article provides evidence for registered nutritionists to guide and help the public understand the value of soybeans, and at the same time unveil the veil of soybeans to human health.  

Vegetarian meat is delicious food that we can often eat in our lives. Of course, vegetarian meat is not only very delicious, but also has very high nutritional value and medicinal value. We often eat some in our lives. The benefits of vegetarian meat to our human body are also very many, so do you know the nutritional composition and efficacy of vegetarian meat?  

Martec is a farm located in Costa Rica with advanced equipment and good water environment. Martec Industries is one of the largest fish processing companies in Central America and the first company to raise snappers commercially. At present, the company's business scope includes hatching snapper eggs to sales of adult fish. Martec Industries is committed to finding the best quality resources to replace fishmeal and fish oil, and use this as an important raw material for snapper feed.

  Abstract : Texture vegetable protein is rich in nutrition, not only high in protein content, but also rich in eight essential amino acids required by the human body. The amino acid composition of its protein is incomparable to other proteins, and is an ideal vegetable protein. Its protein digestion and absorption rate is good, which is very similar to meat, but it will not cause obesity, cardiovascular disease, high cholesterol and other diseases like meat diet, and has obvious health care effects. And it is rich in calcium, phosphorus, iron and multiple vitamins, especially the B vitamins are relatively high; it also contains essential potassium, sodium and other inorganic salts and trace elements, so it is more and more popular. There are many types of soy protein, including deodorized soy protein powder, defatted soy protein powder, soy protein concentrate , soy protein isolate , soy textured protein, etc. They have their own emphasis on functionality and price due to differ...

Abstract : Soy protein concentrate is made from soybeans. After crushing, peeling, extracting, separating, washing, drying and other processing techniques, the oil, low-molecular soluble non-protein components (mainly soluble sugar, ash, alcohol) in soybeans are removed. Soybean deep-processed products obtained after solubilizing protein and various odor substances, etc.). There are four main production processes for soybean protein concentrate, namely, moist heat extraction, acid washing, ethanol extraction and ultrafiltration membrane method. Due to the elimination of oligosaccharide flatulence factors, trypsin inhibitors, lectins and saponins and other anti-nutritional factors, the nutrient digestibility of soy protein concentrate is improved to a certain extent, and the product flavor and quality are improved, which makes soy concentrate Protein has been very popular in the food industry and feed industry since its commercial production in 1959. Keywords : soy protein concentrate, ...

  Cardiovascular disease (CVD) is the leading cause of death in the United States. Diet has a major impact on several modifiable risk factors for heart disease: hypercholesterolemia, hypertriglyceridemia, elevated LDL cholesterol, low HDL cholesterol, hypertension, obesity, and diabetes. The recommended low-saturated-fat, low-cholesterol diet does help lower risk of CVD. However, other dietary factors may offer additional benefits.

  Summary:   The Nutrition Committee of the American Heart Association has assessed 22 randomized trials conducted since 1999 and found that isolated soy protein with isoflavones (ISF) slightly decreased LDL cholesterol but had no effect on HDL cholesterol, triglycerides, lipoprotein(a), or blood pressure. The other effects of soy consumption were not evident. Although the contributing factors to these discrepancies are not fully understood, the source of soybeans and processing procedures of the protein or ISF are believed to be important because of their effects on the content and intactness of certain bioactive protein subunits. Keywords: soy protein, isoflavones, health, food

 Summary : Appropriate addition of functional soy protein concentrate will have a lot of influence on the quality of your products, but it is for the better! There is no best for product quality, only better. Keyword : Soy protein concentrate, meat products, application, function Let us explain from the molecular level reasons below： 1.The role of protein in meat products includes oil absorption, water retention, bonding, extension, emulsification, gelation, etc., but it is generally believed that emulsification and gelation play a major role in emulsified ground meat products. The fat particles formed by chopping can contact protein in an instant. The lipophilic end of the functional protein concentrate FSPC molecular aggregate can be adsorbed on the surface of fat particles, while the hydrophilic end extends into the water phase, which is conducive to the emulsification and stability of solid fat. On the contrary, the spherical soy protein molecules do not have relatively indepe...