Soy protein concentrate is about 70% soy protein and is basically defatted soy flour without the water-soluble carbohydrates. It is made by removing part of the carbohydrates (soluble sugars) from dehulled and defatted soybeans.
Functions and Applications
Soy protein concentrate retains most of the fiber of the original soybean. It is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals, and in some meat products. Soy protein concentrate is used in meat and poultry products to increase water and fat retention and to improve nutritional values (more protein, less fat).
Soy protein concentrates are available in different forms: granules, flour and spray-dried. Because they are very digestible, they are well-suited for children, pregnant and lactating women, and the elderly. They are also used in pet foods, milk replacements for babies (human and livestock), and even used for some nonfood applications.
Soybean Protein Concentrate (SPC) is extracted in a unique process design to eliminate soluble carbohydrate and anti-nutritional factors by alcohol. It has characteristics of low soybean odor, high ability of emulsion, water and fat binding, gel forming, etc. It usually be used to partly replace Soybean Protein Isolate, in order to lower product cost, raise protein content, improve mouthfeel, etc. It has been widely used in products like meat (sausage etc. ), cold drink, beverage, raw materials of feed and baking food.
|APPEARANCE||CREAM WHITE & YELLOW POWDER|
|PROTEIN (DRY BASIS)||>=68.00%|
|PARTICULAR SIZE||95% PASS 100 MESH|
|TOTAL PLATE COUNT||=<8000 CFU/ G|
|YEAST & MOULD||=<50G|