Proteine, Soja

Soy protein isolate Chemische Eigenschaften,Einsatz,Produktion Methoden

• Beschreibung

  Soy protein isolate is a dietary additive that includes a certain amount of carbohydrates, associated sugars and fibre. It is processed in exactly the same way, but everything is removed, except the protein. All carbohydrates and fibre are extracted from eth already defatted beans. This leaves an all-protein end result that is more ‘pure’ than its counterpart.

• Verwenden

  Soy Protein is the protein obtained from soybeans, containing the essential amino acids. The most common forms are soybean flour (approximately 50% protein), soybean concentrate (approximately 70% protein), and soybean protein isolate (approximately 90% protein). It is used in sausages, snack foods, and meat analogs to provide emulsification, binding, moisture control, texture control, and protein fortification. It is also termed soy protein.

• Auswirkungen auf die Gesundheit

  More refined and processed than standard soy protein, isolate has a high biological value. This means Soy protein isolate is easily absorbed by the body and most of it is used. This makes it ideal for athletes and very active people. As a result, it is commonly found in supplements such as protein bars and shakes, fortified dairy products, and meat substitutes.

Soy protein isolate Upstream-Materialien And Downstream Produkte

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