Soy protein concentrate-- UCCON 700

UCCON 700 is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals and in some meat products. Soy protein concentrate is used in meat and poultry products to increase water and fat retention, and to improve nutritional values (more protein, less fat).
Soy protein concentrate should contain at least 65% protein on a moisture free basis. It also has such function as high solubility, easy to disperse, good gel agglutinative, emulsifiable, moisture preserving. Low-fat, low-sugar, and low-cholesterol are also its merits.

Soy protein concentrate is used in following food products:
Meat products processing: For sausage and ham, it can increase their protein content, lower the content of fat and cholesterol, and improve their quality, taste and flavor.
Fish products processing: It can improve flavor and taste of fish sausage and fish balls and reduce production costs.
Bakery or toast products processing: It can be used in the processing of bread, cake and instant noodles, etc. to increase the products protein content, to improve taste and also reduce production costs.
Dairy products processing: It is often used in processing milk powder, coffee mate and soy milk powder, to enhance the protein content and increase their nutritive value.
Beverage processing: It can be used as and additive for the processing of fruit juice, chocolate, candy, coffee, soy cheese, soy milk powder to improve their flavors.
Cold drinks and ice-cream processing: It may be used to replace de0fatted milk powder and to improve the emulsification of ice-cream, postpone the crystallization of lactose in the ice-cream, avoid the granules form excessive sugar and improve the quality.
Specification: