Why choosing Soy protein as your food ingredients
What's Soy protein
Soy protein is isolated from soybean. It is made from soybean that has been dehulled and defatted. Soy protein is a super high-protein substance which contains 90 to 95% protein. It has a unique amino acid profile. It can provides a substantial amount of branched chain amino acids (BCAAs), which your body readily converts for energy production.
Properties of Soy Protein
＞ 100% Non-GMO
＞ Cholesterol-free, and contains very little carbohydrates or fat
＞ Soy protein is vegan-friendly and suitable for people who are allergic to whey
＞ Soy protein are “complete” proteins which contain nine essential amino acids
Benefits of Soy Protein
Soy Protein is a complete protein with all nine essential amino acids. It's plant based so it's a good choice for vegetarians, vegans, and anyone wanting to reduce the amount of dairy products in their diet. It has lots of health benefits:
Soy protein may be beneficial in terms of cholesterol. Some studies have found that it may help lower the ‘bad’ LDL cholesterol and raise the ‘good’ HDL cholesterol. There’s no cholesterol in soy protein isolate.
It Is Lactose-Free
If you are lactose intolerant, soy protein is a great option, as there are no dairy products involved.
The incidence of coronary heart disease is lower in nations consuming soy protein products as a major component of the diet. Based on results observed in different studies, it can be assumed that a daily intake of 20 to 50 g of isolated soy protein could result in a 20% to 30% reduction in heart disease risk ( R. Kumar 2008).
Rich in Nutrients and Amino Acids
Soy is rich in nutrients such as B vitamins, vitamin E, zinc, iron, phosphorus, and potassium, which help to strengthen the immune system. Soy protein is high in glutamine, an amino acid that occurs naturally in the body but, may be beneficial in limiting muscle damage and enhancing tissue repair.
Application of Soy Protein
Isolates are the most acceptable products for dairy applications because of their fine particle size and dispersibility. The functional properties of emulsification, emulsion stability, color, and flavor/odor are critical factors in dairy applications.
Soy protein concentrates and isolates are an ideal source of highly digestible protein in beverages. Soy protein is low in viscosity; therefore, it can be used in beverage applications. Soy protein helps achieve desired mouthfeel. The low viscosity contributed by soy isolate makes it ideal for other nutritious liquid products such as infant formulas, creamers, milk replacers, and spray-dried products.
Meat food products
Processed meats are still the major drivers for functional soy protein ingredients. Approximately 1 million metric tons of functional soy proteins are produced annually, with 55% of that tonnage used in processed muscle foods, including meat, poultry, and seafood (Hoogenkamp 2007).
Bakery products, cereals, pasta
Nutritionally and functionally, soy flours use in the bakery, cereals and pasta is more economically. The greatest usage for soy proteins in bakery foods is in combination with other ingredients such as sweet dairy whey. Milk replacer blends are available at protein levels ranging from 20% to as high as 40%. The nature of the blend is dictated by the functional and/or nutritional requirements for the product in question.
Animal Feed and Pet Food
Soy protein can also use in aquaculture, as starter feed for pigs and poultry, as a milk substitute for calves and in pet food, among other things.Soy protein's high protein content, the favourable digestibility with low anti-nutritional factors and the ease of use make it have widely application in the field of animal nutrition.