Know More About Soya Protein Concentrate.

Dehulled and defatted soybeans are used to create soya protein concentrate by eliminating some of the sugars and other carbs. The majority of the original soybean’s fiber is preserved in soy protein concentrate. It is easily digestible, making it suitable for young children, expectant and nursing mothers, as well as the elderly.

Use of Soy Protein Concentrate

Many culinary products, mostly baked goods, breakfast cereals, and some meat products, employ soy protein concentrate as a functional or nutritious ingredient. To improve nutritional value and increase water and fat retention in meat and poultry products, soy protein concentrate is employed (more protein, less fat). Even some non-food uses employ it.

Requirement Of Soya Protein Concentrate

On a moisture-free basis, soy protein concentrate should have at least 70% protein. Depending on the extraction technique, the protein may have varying solubility properties. There are three different types of soy protein concentrate: granules, flour, and spray dried. Typically, the extraction process gets rid of the majority of the distinctive beany flavor.