What is soy milk?
Soy milk is made by soaking soybeans and grinding them with water. The fluid, which results after straining, is called soy milk. You can make soy milk at home with basic kitchen tools. |
What is soy protein?
Soy protein is made from hulled, flaked and de-oiled soy beans. A concentrate of protein is achieved by removing most of the soluble non-protein compounds by extracting with water at an isolectric pH of approx. 5. These compounds are mainly soluble carbohydrates and some nitrogenous substances and minerals. Due to this process much of the undesirable bean flavour and oligosaccharides (raffinose and stachyose) are removed. Soy protein concentrates also have a bland taste. An isolate is achieved by extracting the proteins with water at high pH of approx. 10. |
Soy Protein Concentrate
Soy protein concentrate, often called SPC, is basically soybean without the water soluble carbohydrates. Soy protein concentrate contains about 70 percent of protein.
Textured Soy Protein Textured soy protein, often called TSP, is made from soy protein concentrate by giving it some texture. It is available as dry flakes or chunks. Textured soy protein will keep its structure when hydrated. Hydrated textured soy protein chunks have a texture similar to ground beef. It can be used as a meat replacement or can be added to meat.
Soy Protein Isolate Soy protein isolate, often called SPI, is the most refined form of soy protein and is mainly used in meat products to improve texture and mouth feel. Soy protein isolate contains about 90 percent protein.
Spray Drying of Soy Products
Soy products are spray dried from a feed of as high a solid content as possible. Whether the spray dried product is soy milk, soy protein, concentrate or isolate, the feed is a suspension of oil and/or solids, i.e. not all the solids are dissolved in the liquid phase of the feed. The best powder property as to dispersibility and wet ability of the powder product is achieved by formulating the feed with natural ingredients such as lecithin, acidity stabilisers and others that will enhance the desired property. However, most important for the powder properties is the type of spray drying plant.
| The feed is atomized into droplets, which are directed into a controlled flow of hot drying air. Solid particles are formed as the moisture evaporates from each droplet, and the dried product is discharged from the drying chamber. Depending on type of soy powder product, various spray dryer designs are selected. For powders with good dispersibility and wettability the MSD™/FSD™ design is recommended. For powders where good dispersibility and wettability is not required (i.e. industrial use), the TALL FORM DRYER™ design is recommended. |
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