Soya Proteini Konsantresi %70 25 kg
6.138,89 TL
Category
Brand
Stock Code
111.306.41
Price
5.115,74 TL + VAT
Money Transfer
6.016,11 TL
(%2,00 bank transfer discount)
* Installments starting from 704,18 TL!
Name of Food Additive:
Soy Protein Concentrate 70%
Component List:
Soy Flour
The net amount:
25kg
Physical Structure:
Granular
Source of Obtained:
Soybean
Allergen Information:
Contains soy
Lot Number:
For retrospective traceability, lot numbers of all raw materials and packaging materials are recorded.
The lot number of the product is located on the product packaging.
Foods to which food additives can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Food Additives Regulation and vertical communiqués.
When the necessary information cannot be accessed in regulations and communiqués, the legal regulatory bodies of the relevant country can be consulted.
Special Storage/Use Conditions:
Store tightly closed in a dry and cool place.
Commercial Name and Address of the Food Business Operator:
Smart Kimya Tic. and Dan. Ltd. Ltd.
Ege Industrial Site Balatçık Mah. 8901/3 St. Produced in No:3/3AO Çiğli/İzmir facilities.
Producer Business Registration Number:
TR-35-K-047442
Origin:
Türkiye (The origin of the main ingredient of the food is different from the origin of the final product.)
Instructions for Use:
In accordance with the Turkish Food Codex Food Additives Regulation, in vertical communiqués regarding the finished product produced or planned to be produced; It should be used by taking into account the foods to which it can be added, conditions of use, maximum amounts and restrictions.
If use is planned in countries other than Türkiye, the legal regulations of the relevant country should be taken into consideration.
Product performance may vary depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, experiments should be made with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Food Additives Regulation.
Area of Use/Purpose of Sale:
For use in food.
Technical information:
Soybean (Glycine max) is a 1 to 1.5 m tall, partially branched, annual plant from the legume family, widely cultivated in China and Japan, and has great nutritional value. Soybean, which is rich in oil and protein, is an important industrial plant in terms of closing the nutritional gap in Turkey and contributing to the agricultural sector.
Soy protein is commercially produced in 3 ways:
Soy Protein Isolate (90%)
Soy Protein Concentrate (70%)
Textured Soy Protein (50% Granulated)
Defatted soybeans are subjected to a heating process in order to reduce the rate of non-nutritious substances (especially trypsin inhibitors). This heating process also denatures the soy protein, reducing its solubility compared to unheated soy flour. The degree of denaturation is measured by the Protein Distribution Index (PDI), which determines the percentage of total protein that can be dissolved in water. This amount can vary between 95% (enzyme active soy flour) and 10% (roasted soy flour).
After the soybean oil is separated using solvent, the particles are heated to remove solvent residues. The enzymes (lipoxygen and other enzymes) contained in the bean are still largely active at this stage. Enzyme active soy flour can be obtained by grinding the grains at this point. Soy flour obtained through a mild heating process can be used in advanced stages such as the production of concentrated soy or isolated protein.
The properties of active soybean flour, which does not contain enzymes, vary depending on the amount and degree of heating process. Typically, three different grades of flour are produced:
Gentle heating White soy flour PDI 6080
Medium heating Cooked soy flour PDI 3050
Intensive heating Roasted soybean flour PDI 1020
When washed with 4.5 pH ethanol diluted with defatted soybeans, some of the soluble sugar and ash will be removed. Concentrated soy product contains 6570% protein and is mostly used in the production of bakery products due to its emulsion properties. This product is also used in the production of separated structured soy protein and other foodstuffs.
The protein contained in the defatted pulp can be dissolved in alkali diluted with water. As a result of this process, after the non-soluble fibers are separated, the pH values of the remaining material are adjusted to 4.5 and thus the protein is precipitated. The protein coagulated in this way is washed and, if desired, dried to obtain isoelectric soy protein. To be used for a different purpose, the washed protein can be re-dissolved by adjusting the pH to 7. It can then be dried to obtain Isolated Soy Protein (ISP).
The different methods applied during the procedures create a wide range of uses.
Usage areas:
Defatted soy flour, concentrated soy or isolated soy protein increases the nutritional values with the protein content in protein-enriched bread types. For soy flour levels above 8% (on a flour basis) more oxidation is required to give the dough a strong structure. 100 ppm ascorbic acid will be sufficient to obtain the strength needed.
Protein-enriched biscuits and cookies are sometimes consumed as part of a special diet. By using isolated soy protein, cookies or biscuits containing 23% protein can be produced. Apart from this, protein-enriched cakes, cookies, buns and biscuits can also be produced by replacing 1020% of wheat flour with roasted soy flour (low PDI). These products can be baked in the same way and have the same appearance as the dough made using the original recipe.
When the flour in the recipe is replaced with 20% roasted soy flour, the protein value of the product will double.
Like many other proteins with solubility properties, soy protein also has emulsion properties.
Concentrated soy (or isolated soy protein) has become a preferred product in the bakery industry.
Soy protein, which is used at a rate of 3% to 6% in white and yellow cakes respectively, provides the opportunity to reduce the amount of eggs and milk powder used in the production of these products by 25% to 50%. The density of the dough is maintained by adding more water to the recipe. The outer crust of the resulting cake is softer and more moist, and the product maintains its freshness for longer. Isolated soy protein is used in meat products with high fat content, such as salami and sausage, and reduces the shrinkage and weight loss that occurs during cooking by facilitating the emulsion of fat within the protein matrix of the meat.
Textured soy protein is frequently preferred in the meat industry due to its contribution to the structure and price advantage. It increases the yield of the product by absorbing the juice released by the meat during cooking. It improves the appearance of meat products by maintaining integrity during heat treatment. It increases the nutritional value of foods low in protein. It reduces the calorie count of foods high in fat. It improves consistency and texture in food products. It reduces shrinkage and losses from cooking and frying. Recently, instant soup producers and catering companies have been mixing pieces of meat or minced meat with 50% granular textured soy protein.
Nutrition Notice:
| Energy and Nutrients per 100 g | |
| Calorie | 31 kcal |
| Total Fat | 1.2g |
| Saturated fat | 0.1g |
| Monounsaturated Fat | 0.2g |
| Polyunsaturated Fat | 1.0g |
| Trans Fat | 0g |
| cholesterol | <1mg |
| Total Omega-3 Fatty Acids | 0.17g |
| Total Omega-6 Fatty Acids | 1.41g |
| Sodium | 22.9 mg |
| Total Carbs | 30.9g |
| Dietary Fiber | 23.64g |
| candies | <0.50g |
| Protein (Dry basis) | Min. 65g |
Be the first to comment on this product!