Today, customers are demanding more from food products — value, improved taste, convenience and nutritional benefits are just a few characteristics that contribute to the success of a product. To meet these demands, companies look for ways to make more affordable, nutritious products without compromising quality. A solution to these needs is soy protein — a complete, plant-based protein that offers the functional qualities that consumers demand.
As an ingredient, soy has several functions when used with food products. The versatile nature of soy protein allows it to deliver the following functions within foods:
Solubility: Instantizing (agglomeration) improves wettability, dispersibility, rate of hydration and solubility
Emulsification: Helps to form and stabilize emulsions
Gelation: Positively affects viscosity and texture
Water Binding: Affects viscosity and enhances mouthfeel
Whipping/Foaming: Helps to form and stabilize air cells
Viscosity: Causes the fluid to resist flowing
Flavor/Aroma: Appeals to senses
Often a complete or partial replacement for meat or dairy protein, soy protein maintains foods' quality while reducing its cost or improving quality for the same cost. Soy's functional benefits also include an ability to increase the stability and shelf life of products. Soy is also a versatile ingredient, easily incorporated in a large array of foods without changing the taste or texture that consumers know and love.
As part of Solae's innovative nature, our research and development team continues to look forward and improve upon the functionality of soy protein. Solae is exploring and testing these food solutions for the future.
- Further improved flavor and mouthfeel
- Enhanced protein stability in beverage systems
- Improved dispersion and hydration
- Improved shelf life and performance in nutrition bars
- Advancements in dry/wet extrusion technology