Food grade soybean protein powder is a white or slightly light yellow amorphous powder, which has functional properties such as thickening, gelatinity, water retention, oil holding capacity, emulsification, stability, and adhesion. It has a high protein content, usually above 90%, and is easy to digest and absorb. This protein powder can replace some animal proteins, reduce the fat content of food, and is suitable for all kinds of people.
The application characteristics of food-grade soybean protein powder in food processing are mainly reflected in the following aspects:
1. Improve the nutritional value of food: As a high-quality plant-based protein, food-grade soybean protein powder can significantly improve the protein content of food, thereby enhancing the nutritional value of food.
2. Improve the taste and texture of food: food-grade soybean protein powder has good gelatinity, emulsification, oil retention, water-holding capacity and other functional properties, which can improve the taste and texture of food, and make food more delicate, smooth and elastic.
3. Increase the stability of food: The protein in food-grade soybean protein powder can interact with other ingredients in food to form a stable structure, thereby increasing the stability of food and preventing food from deteriorating during processing and storage.
4. Replace some animal protein: Food-grade soy protein powder can be used as a plant-based protein substitute to replace some animal protein, thereby reducing the fat content of food and meeting the needs of vegetarians or people who are allergic to animal protein.
5. Applied to a variety of food types: food-grade soybean protein powder can be used to make various foods, such as meat products, dairy products, bread, biscuits, condiments, etc., and is a multi-functional food raw material.
In general, food-grade soybean protein powder has a wide range of application prospects and important application value in food processing.