SOY PROTEIN CONCENTRATES

Brief introduction:

      SPC is prepared from high quality sound, clean, dehulled soybean seeds by removing most of the oil and water soluble non-protein constituents, so the particular components which are responsible for the bitterness and beany taste is extracted, the taste is better than the SPF.

      SPC is made through the acid wash process; so good properties are obtained, which include moisture-binding capacity, fat-binding capacity, emulsification, etc.

Quality index:

Principles of the applications:

1.      Health function

         On October 26, 1999, the FDA authorized use of health claims, about the role of soy protein in reducing the risk of coronary heart disease (CHD), on labeling of foods containing soy protein. This new health claim is based on evidence that including soy protein in a diet low in saturated fat and cholesterol may also help to reduce the risk of CHD. Recent clinical trials have shown that consumption of soy protein compared to other proteins such as those from milk or meat, can lower total and LDL-cholesterol levels.

2.      Functionalities

ü        Good taste

SPF is prepared in the conventional way. Beany flavour is one of the major objectionable characteristics, which limit the use of SPF.

SPC have good taste, so the fields of application are extended.

ü        Water binding capacity

When soybean protein is appended into the meat products, bread or cheese, the ability of the protein to absorb water become more important. At the same time, it is very important for meat product to keep water even in the condition of being heated up, with enough gravy, meat products can obtain satisfying eating quality and flavor, and can increase the profit.

ü        Emulsification

Protein is a kind of SAA (surface active agent), so it can make a very important role in many kinds of food, such as meat products, cake, coffee mate, milk products, mayonnaise, etc.

In emulsion type sausages, such as frankfurters and bologna, the protein products are used for their moisture and fat binding properties and as emulsion stabilizers. The use of soybean protein products in these products permits reducing the proportion of expensive meat in the formulation, without reducing the protein content or sacrificing eating quality.

ü        Fat binding capacity

In the product made from meat and fat, soybean protein can reduce the loss of fat and gravy. Generally, the fat binding capacity increases with the content of vegetable protein.

3.      Low cost

Compared with soy protein isolates (SPI) and meat protein, SPC is cheaper. Compared with SPF, the protein concentrates is higher, and the functionalities is better. So SPC is the compromise between SPI and SPF, and give your products more choices.

Fields of the application

       SPC can be used in ground meat products, bakery and other related fields.

Storage

       The products can be stored for one year in ambient temperature under dry environment.