Citation
(2000), "Databank. New soy protein concentrate", Nutrition & Food Science, Vol. 30 No. 5. https://doi.org/10.1108/nfs.2000.01730eaf.009
Publisher
:Emerald Group Publishing Limited
Copyright © 2000, MCB UP Limited
Databank. New soy protein concentrate
Databank
New soy protein concentrate
Many consumers find that products containing soya have an unpleasant "beany" or "greasy" flavour particularly when the soya ingredient is derived directly from whole soy beans or flours. Now Eridania Beghin Say has developed a processing method which extracts the flavour containing soluble carbohydrates from soya leaving a concentrated, neutral tasting protein source. Actisoy TS has 70 per cent dry matter protein content and 20 per cent dietary fibre. It can be used to boost the protein and fibre content of food products without affecting the taste. It has already been tested successfully in crunchy breakfast cereals and cereal bars and has been certified non-GMO. For more information, contact: Tel: +33 (1) 41 11 48 (for Europe) or +1 (219) 425 5100 (for the USA).