Case study of functional soybean protein concentrate preparation process Meat products generally contain 2% -3% of salt. Due to the presence of salt, soluble soybean protein tends to become insoluble and precipitate, which makes meat products unfavorable in taste and reduces the gelling and emulsifying functions of the protein itself. Therefore, the applied functional soybean…
Application of soy protein concentrate instead of fish meal in aquaculture 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…
Application of Soy Protein Concentrate in Animal Feed 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…
Why use functional soy protein concentrate 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. Let us explain from the molecular level reasons below： 1.The role of protein in meat products includes…
Nutritional Standards of Soy Protein Concentrate in Animal Feed 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 soluble protein and various odor substances, etc.).…
Introduction of soy protein concentrate 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. After solubilizing protein and various odor substances, etc.), the soy protein product containing 65% (dry basis)…