All You've Ever Wanted To Know About Industrial Soy...
You can try these three websites to do searches for soy protein manufacturers:
www.soyatech.com They publish a $150 guide called Soy & Oil Seed Blue Book.
www.soyfoods.com They have the better search engine.
www.soyworld.com Industrial applications of soy (Genetically modified soy now accounts for the majority of soy crops.
While reading this information, just substitute hemp for soy and you get the idea. Anything soy protein can do, hemp protein can do.
Protein Technologies International, a DuPont Business, is a worldwide leader in the research, manufacturing and marketing of high-quality, soy-based ingredients and ingredient systems. They are the #1 producer of soy protein.
Isolated soy protein is 90 percent protein on a dry weight basis, with virtually all of the fat and carbohydrates removed. Processed from whole soybeans, isolated soy protein is fundamentally an ingredient to be incorporated into foods and beverages.
Their Supro brand is processed with a water wash (rather than an alcohol wash) which
maintains the integrity of the naturally occurring isoflavones, vitamins and minerals and other bioactive components. It is manufactured under strict specifications in order to guarantee a consistent, high quality product for our customers. Supro is also used in the majority of independent clinical research.
Types of Protein
Soy-protein ingredient products are commercially available sources of soy protein that are used in the preparation of other foodstuffs. Soybeans are first dehulled, flaked, and defatted to make "white flakes." These white flakes are made into defatted grits or flours, soy concentrates, or have their flavor compounds and flatulence-producing sugars extracted to produce soy protein isolates.
Many Americans would be surprised to learn that they are already consuming soy protein in many traditional foods, including salad dressings, cream soups, and candy coatings. In addition to the superior nutrition provided by the consumption of soy proteins, they have functional properties that make them important ingredients in many processed foods. For example, soy proteins absorb water and fat, act as an emulsifier, aid in whipping (aeration), and improve texture in foods to which they are added.
Soy Flour. Full-fat soy flour comes from whole, de-hulled soy-beans that have been ground into a fine powder. Full-fat soy flour still contains the fat naturally found in soybeans. As the name implies, defatted soy flour has had the fat removed before grinding. Although soy flour is not commonly used in home baking, it is used extensively by the food industry. Soy flour is approximately 50% protein on a dry weight basis.
Soy Protein Concentrates. Soy protein concentrates are made by removing a portion of the carbohydrates from defatted and dehulled soybeans. Alcohol extraction is the method most commonly used to manufacture soy protein concentrates even though it results in the loss of isoflavones. The amounts of alcohol-soluble compounds, such as isoflavones and saponins, that remain in the soy concentrates depend on whether water or alcohol was used in the extraction process. Soy protein concentrates retain most of the fiber in the original soybean and must contain at least 65% protein on a moisture-free basis. They are often used as a functional or nutritional ingredient in a
wide variety of food products.
Soy Protein Isolates. The most concentrated source of soy protein is soy protein isolates (or isolated soy protein), which is required to be at least 90% protein on a moisture-free basis. Since most isolated soy protein is manufactured by water extraction of protein from defatted and dehulled soybeans, it retains the natural isoflavones. It is heat treated during processing to insure inactivation of trypsin inhibitors. Isolated soy protein is used as a source of high-quality protein; and serves as a functional ingredient in many familiar food products.
Reference: (1) Lusas EW, Riaz MN. Soy protein products; processing and use.
J Nutr 1005:125-573S-580S
What is Soy Protein
If you're like most people, you know what a soybean is, but don't know what soy protein is exactly. In this section, we'll first examine the soybean, then look at soy protein and products that include soy protein.
Asians first grew soybeans. In fact, Chinese emperor Sheng-nung identified soybeans as one of five sacred crops nearly five centuries ago. The soybean's popularity then moved from China to Korea, Japan and Southeast Asia. Soybeans appeared in Europe nearly 1,000 years later. First appearing in the United States in the early 1800s, soybeans became an important U.S. crop by the end of the 19th century. Although U.S. farmers planted only 50,000 acres in 1917, soybeans have grown in popularity among U.S. farmers. According to the American Soybean Association's statistics, farmers planted 72.4 million acres (or 29.3 hectares) in 1998.
Whole soybeans are approximately 30 percent carbohydrate (of which 15 percent is fiber), 18 percent oil (85 percent unsaturated), 14 percent moisture and 38 percent protein.
Soybeans are crushed, the oil is removed and the protein is further-processed to produce several forms of soy protein. Soy flour contains 50 percent protein on a dry-weight basis. Soy concentrates contain 70 percent protein, and isolated soy proteins contain 90 percent protein on a dry-weight basis. (see types of proteins) SUPRO Brand Isolated Soy Protein and SUPRO Soy are high-quality proteins, supplying all the essential amino acids in concentration to effectively meet the requirements of humans over the age of 2-years-old, and comparable in protein quality to milk, meat and eggs. (Food and Agricultural Organization/World Health Organization, 1989)
The majority of clinical research surrounding the health benefits of soy protein has used SUPRO and SUPROSOY, ingredients manufactured and marketed by Protein Technologies International (PTI). To make SUPRO and SUPRO Soy, the protein component of the soybean is carefully processed to retain its naturally occurring isoflavones. SUPRO and SUPRO Soy are a minimum of 90 percent protein on a dry-weight basis, are lactose-free, carbohydrate-free and virtually fat-free.
Food manufacturers include soy protein in a wide variety of products that you eat every day. That's because soy protein is a very flexible source of high-quality protein that provides many functional properties. For example, soy proteins can absorb water and fat, act as an emulsifier, aid in whipping (aeration), and improve texture.
If you were to look for soy protein in your supermarket, where would you go? If you're like most consumers, you probably said, "I'd look for tofu." And you're correct. Tofu is a source of soy and, specifically, soy protein. Beyond tofu, consumers can turn to soymilk, whole soybeans, soy flour, tempeh (fermented soybeans), miso (fermented soybean paste), or roasted soy nuts, all of which can be incorporated into great-tasting recipes. But, these soyfoods have not been the source of soy protein in most of the clinical studies on heart disease and, there are other tasty ways to include soy in your diet!
Consumers can purchase a whole range of vegetarian products as well as food bars and powdered soy protein beverages (that can be used to develop shakes and smoothies) from their favorite health food or grocery store.
However, not all products that contain soy protein provide the same amount of protein. Nor does all soy protein contain isoflavones and other bioactive components, the naturally occurring phyto (plant) chemicals that studies show are key to the health benefits. (see types of soy protein) To ensure you're eating the right products, check the product's Nutrition Facts panel for its protein content and the ingredient statement for "isolated soy protein" or "soy protein isolate." If you see SUPRO or SUPROSOY on the label, you can be sure the product has soy protein with naturally occurring isoflavones. Also look for the new FDA-approved health claim, which will appear on some products nationwide within the next few months and on many more products during the next few years.
If soy's somewhat new to you, don't worry because you're not alone. Soy-based products and products containing enough soy protein to meet the health claim are just now becoming mainstream. PTI, the leading researcher, manufacturer and marketer of soy protein, has the technology to develop familiar, great-tasting products that include soy protein for any time of day, such as hot and cold cereals, meat and poultry products, meat analogs, frozen entrees, beverages, soups, baked goods, yogurt-style snacks, frozen desserts, spreads and snacks. In addition, we can work with food
manufacturers to ensure their products make it easy for consumers to include 25 grams of soy protein in their daily diet. In fact, we're currently working with several manufacturers on new, great-tasting, healthy products.
Our goal is to produce similar quality hemp proteins...
Also check out this from page:
Increasingly, soy protein is recognized by food manufacturers as a versatile food ingredient with functional and nutritional properties that greatly enhance the value of finished foods in every consumer category. Products containing soy protein can now be found in nearly every aisle of the supermarket.
Soy protein is used in the manufacturing of breads, cookies, crackers and other baked goods. Soy protein improves texture; holds moisture; creates cake richness; whitens bread; extends shelf-life; reduces breakage and crumbling; enhances nutrition; improves manufacturing, handling and machine ability; and improves mouth feel and overall quality as perceived by the consumer.
Soy protein is used extensively as an ingredient in hot cereal mixes and breakfast bars to boost protein value and quantity.
Pasta products can be fortified with soy protein to increase nutritional value. Soy fortified pastas with a 15-17% protein content are used today by the US National School Lunch Program.
Beverages and Toppings
Soy isolates are used in coffee whiteners, liquid whipped toppings and pre-whipped toppings. They also are used in sour cream dressings to emulsify fat, control viscosity and provide textural characteristics. Instant beverages used as meal replacements often contain soy concentrates and soy isolates as a source of protein.
Meat, Poultry and Fish Products
Processed and whole meat products can be improved by adding soy protein,
which provides the product flexibility and cost stability consumers demand.
Adding soy protein to meat and poultry products can enhance moisture
holding, texture, binding and cohesion, product yield, juiciness, protein
quality, appetizing color and appearance, longer shelf-life, palatability
and total nutrition.
A number of dairy analog products have been developed with soy protein,
including imitation milk, imitation cheese, non-dairy frozen desserts,
coffee whiteners, yogurt and others. Soy protein lowers cost, improves
nutrition and reduces allergenic response.
If you can think of anymore applications for protein powders, contact me: firstname.lastname@example.org
Sandia's Sticky Foam, developed by the non-lethal weapon programs, the gooey stuff they want to use for crowd control, is made from soy protein? In his book Universal Foam, author Sidney Perkowitz explains dishes like meringues and soufflés are made from 100% egg whites because egg whites are 100% protein and have the property of foaming many times their original volume. Makes you wonder how hemp protein would compare to soy protein if Sandia decided to make sticky foam from it. Wouldn't it be ironic if the DEA ended using hemp-base sticky foam?
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