Technical Information
Isolated Soybean Protein
Isolated Soybean Protein can be used as a substitute for animal proteins like meat, fish, eggs and milk. It contains all eight kinds of essential amino acid, but unlike animal proteins, Isolated Soybean Protein contains almost no carbohydrates, fat or cholesterol. By reducing levels of animal fat, carbohydrates and cholesterol in recipes, it can improve the nutritional profile of the food products in which it is used. Isolated Soybean Protein is a light yellow powder, widely used in the food, chemical and medical industries.
Characteristics of Isolated Soybean Protein
Stabilizes water levels - preserving the taste and texture of meat products, and prolonging the freshness and useful life of bakery products.
Stabilizes fat levels - thus maintaining form and texture.
Gel-forming - due to its gel-forming ability, isolated soybean protein preserves and stabilizes water, taste and sugar in food products.
Adhesive quality - can be used to adjust the physical features of other products.
Emulsification - Isolated soybean protein prevents settling and maintains uniform consistency, e.g. oil.
Foaming - facilitates the formation of bubbles, then stabilizes them. Ideal for bakery applications.
Color Adjustment - either by bleaching or increasing color strength, e.g. in bread production.
Applications
Uses of Isolated Soybean Protein include:
Meat products
Sausages
Burgers
Meat fillings
Etc.
Other food products
Drinks
Fruit juices
High protein drinks/food supplements
Dairy products
Baby foods
Sugar products
Instant foods
Bakery products
Frozen foods
The list is expanding….new uses are being found all the time.
Technical specifications of Isolated Soybean Protein
|
Product Analysis |
|
Protein (dry fat N x 6.25) % |
Greater than or equal to 90% |
|
Fat % |
Less than or equal to 1.0% |
|
Moisture % |
Less than or equal to 7.0% |
|
Ash % |
Less than or equal to 6.5% |
How to use Isolated Soybean Protein
A. In high temperature meat processing
(1) Pre-formed gel method Chop isolated soybean protein in cold water (4 times the weight of isolated soybean protein) at slow speed until protein has been “wetted-out”. Chop at high speed until smooth and homogeneous (30 seconds). Empty into shallow trays and refrigerate overnight at 2-4ºC. Add the required portion of gel to the lean meat at the start of the ground meat mixing procedure.
(2) Dry addition method Put lean meat into mixer; Add isolated soybean protein and cold water (4 times the weight of the soybean protein); Continue mixing at slow speed until protein has “wetted-out” and is absorbed by the meat.
B. In low temperature meat processing
In low temperature meat processing, the injection method is normally used. Mix isolated soybean protein with cold water, salt and other required ingredients to produce the liquid to be injected; Then, inject the liquid into meat during the mixing procedure.
C. In dairy products Isolated soybean protein can be used with both milk powder and liquid milk In meat processing, normally 3-8% of isolated soybean protein is added. In other products, the proportion of isolated soybean protein used depends on the desired result.
General
When using Isolated Soybean Protein, seasoning should be added towards the end of the manufacturing process (preserves taste). Where Isolated Soybean Protein is substituted for another product, it may be necessary to increase salt levels in recipes.
The addition of Isolated Soybean Protein to meat can have an effect on color. It may be desirable to add color, either in the form of blood or other colorings. Small amounts of meat flavoring can be added to meat recipes to good effect.
When mixing Isolated Soybean Protein, always chop thoroughly to obtain best (smooth) results, and during mixing, add ice to reduce the temperature of the mixture.
Textured Soybean Protein
Characteristics of Textured Soybean Protein
Textured Soybean Protein enhances the protein content of products, reduces the level of animal fats and cholesterol and prevents damage to the texture of meat in high temperature or mechanical processing. It also reduces cost. Due to its stabilizing effect on water and oil, it decreases greasiness and material loss during processing.
Applications of Textured Soybean Protein
Hamburgers
Sausages
Meat balls
Meat fillings and meat replacements.
Also suitable for use in vegetable fillings.
Technical specifications of Textured Soybean Protein
|
Product Analysis |
|
Protein (dry fat N x 6.25) % |
Greater than or equal to 50% |
|
Fat % |
Less than or equal to 1.5% |
|
Moisture % |
Less than or equal to 9.0% |
|
Ash % |
Less than or equal to 6.5% |
How to use Textured Soybean Protein
Textured Soybean Protein should be soaked in warm water at around 50ºC for 30 to 60 minutes to neutralize any "beany" odor. R
emove and then dip briefly in cold water once or twice to cool. After shaking off excess water, it is ready to use. After soaking, 1kg of dry textured soybean protein can become as much as 2.9 kg.
Add 15-20% Textured Soybean Protein in manufactured meat-based food products. In vegetable fillings, 20-30% Textured Soybean Protein may be used. In the latter case, best results are obtained when the Textured Soybean Protein is fried in vegetable oil prior to mixing with vegetables.
The addition of Textured Soybean Protein to meat can have an effect on color. It may be desirable to add color, either in the form of blood or other colorings. Small amounts of meat taste seasoning can be added to meat recipes to good effect.
