45-6 |
ALPHATM soy protein: New high-solubility/low-flavor intensity proteins for beverages and cultured products |
G. A. RAKES, Protein Research - Food, Central Soya Company, Inc., 1946 W. Cook Rd., Fort Wayne, IN 46818 There is a growing awareness that enhancing the level of soy protein and isoflavones in the Western diet may help mediate some of the chronic conditions associated with aging – coronary heart disease, osteoporosis and menopausal symptoms such as hot flashes. The 1999 FDA heart health claim level of 25g of soy protein per day has challenged food technologists. Two key limiting factors for increasing usage of soy protein in fluid / semi-fluid foods are protein solubility and difficulty in masking certain chemical and cereal flavors. ALPHATM soy proteins are a new generation of highly soluble (greater than 80% Nitrogen Solubility Index) soy protein (78-81% protein mfb) with very low sedimentation (comparable to nonfat dry milk). Utilizing a patent-pending water-extraction processing technology, natural isoflavone levels are maintained while a bland soluble protein is produced. Because strong acids/bases, and enzymes are not used in the processing, chemical and enzymatic damage to the natural soy protein is prevented and bitter / chemical flavor notes are not created. The high protein solubility and low fiber content eliminates the chalky mouthfeel characteristic associated with traditional soy protein concentrates and isolates. One observed property of this protein is very stable low-viscosity oil-in-water emulsions, expanding the potential for use in high-fat food systems. Low flavor profile, high solubility and milk-like mouthfeel allows this protein to be used in a wide variety of applications including soy beverages (7g protein/8oz), meal replacement beverages (14g protein/8 oz), acidic beverages, soy-fortified dairy yogurt, 100% soy yogurt, coffee whitener and other traditional dairy-like applications.
Session 45, Ingredients
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