Solae is the world leader in developing innovative soy‑based technologies to the food, meat and nutritional products industries. Solae's products work in multiple applications that are relevant to broad market segments — all delivering healthy, nutrition ingredients.
Soy protein isolates are 90 percent protein on a dry weight basis and virtually carbohydrate and fat-free. The proteins are also cholesterol- and lactose-free, making it an attractive alternative protein ingredient for meat-based and dairy-based products. Soy protein isolates can be used as nutritional, functional and economical alternative to traditional proteins in food bars
, baked goods, breads
For soy protein concentrates, a portion of the carbohydrates from defatted and dehulled soybeans is removed. Soy protein concentrates retain most of the fiber from the original soybeans and must contain at least 65 percent protein on a moisture-free basis. Soy protein concentrates are available in two versions: granulated and powdered. These products are often used as a functional or nutritional ingredient in a wide variety of food products. The main applications of powdered concentrated soy protein are in processed meat products, and the main applications of the granulated protein are ground meat
These proteins contain at least 52 percent protein on a dry basis. Textured soy proteins are fundamental ingredients in the food industry, and their use extends to the widest diversity of products, from meatballs to pastry fillings. Their principal function is to partially or totally replace the animal proteins in various foods. Another important application is their use as a protein source in vegetarian meat alternatives
Structured vegetable protein products are made from a combination of soy protein and other vegetable ingredients. The key attribute of these proteins is their fibrous structure, which can be beneficial in a variety of food systems. Functional, nutritional and/or economical benefits can result from the use of structured vegetable protein products in processed meats
, vegetarian goods and snacks
Soy protein nuggets are soy protein isolates
, used as a nutritional, functional or economical alternative to traditional proteins, in a crisp form. Soy protein nuggets are ideal for nutritional bars
where high protein and a crispy, crunchy texture is desired.
Soy lecithins are a naturally occurring component of soybeans. Lecithins are obtained from soy oil after the oil's extraction from the soybean flakes. Lecithin has an emulsifying characteristic, meaning it combines ingredients to make homogenous and consistent mixtures. In the food industry, soy lecithin is used in a wide variety of products such as chocolates, margarines, instant drink mixes and chewing gum. Lecithins also provide important surface active properties to instant drink mixes, infant formulas, meat sauces and gravies, dispersible oleoresins, pan releases, chewing gum and no-fat bakery and snack foods
While fiber is a small component of the soybean, soy fiber can be incorporated into a variety of high-fiber and reduced-calorie products, such as baked goods
. Because of its neutral taste and light color, soy fiber rarely affects traditional quality. Solae's soy fiber is unique in that it is made from the soy cotyledon or cell wall, and thus has benefits of both soluble and insoluble fibers, as well as unique functional properties. Other soy fiber in the marketplace is made from ground soy hulls and do not exhibit the same nutritional or functional qualities. Soy fiber has low caloric value and does not alter characteristics such as taste and texture of the final product. Research suggests that soy fiber provides health benefits associated with both soluble and insoluble fiber.