Sunday, March 18, 2012

Soy Protein

Soy protein has been used since 1959 as ingredients for its functional properties in a variety of foods such as salad dressings, soups, vegetarian foods and meat imitations. Its functional properties are emulsification and texturizing. Recently the popularity of soy protein is increasing, mainly because of its health benefits. It has been proven that soy protein can help to prevent heart problems and many countries allow health claims for food, which are rich in soy protein.


Soy protein isolate is a dry powder food ingredient that has been separated or isolated from the other components of the soybean, making it 90 to 95 percent protein and nearly carbohydrate and fat-free.


Some food companies exclusively process the conventional raw material of soy. However, a total separation based on all processing stages between conventional and GM soybeans is technically not possible. Therefore, also certified non-genetically modified raw materials may contain small amounts of GMO-parts.



No comments:

Post a Comment