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Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties.
Textured soy chunks. Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.
Solae LLC (which traded as The Solae Company) was an international soy ingredients supplier based in St. Louis, Missouri. Solae was formed as a joint venture between DuPont and Bunge Limited . On May 1, 2012, Solae announced that DuPont had acquired Bunge's 28% share, thus taking full ownership of the company. [ 1 ]
Soy protein isolates or soybean flour and gluten are usually used as foundation for most meat substitutes that are available on the market. Soy protein isolate is a highly pure form of soy protein with a minimum protein content of 90%. The process of extracting the protein from the soybeans starts with the dehulling, or decortication, of the seeds.
Thus, crude protein concentration expressed on a dry matter basis is 54 percent. [6] This product is commonly fed to swine, broilers and layers. [3] Defatted soybean meal, containing soybean hulls. The hulls are readily digestible by ruminant livestock. [7] [6] [8] This product is often
A by-product of aqueous alcohol soy protein concentrate production, soy molasses is a concentrated, desolventized, aqueous alcohol extract of defatted soybean flakes. The term "soy molasses" was coined by Daniel Chajuss, the founder of Hayes Ashdod Ltd., which first commercially produced and marketed soy molasses in the early 1960s.