Beverage Soybean Protein Isolate

Soy protein beveragehas become the most promising healthy drinks, which is confirmed by nutritionists. About 50% of soybean is high-quality protein, which contains 9 kinds of amino acids needed for human metabolism. In addition, soybeans as an ingredient can improve cardiovascular function, relieve menopausal symptoms, have a positive effect on cholesterol, and promote bone health.

Product Analysis ofBeverage Soybean Protein Isolate

Assay	Specifications	Methods of Analysis
Appearance	Light yellow or milky white powder	By visual perception
Moisture	≤7.0%	GB 5009.3
CP（Dry basis）	≥90.0%	GB 5009.5
Ash	≤6.0%	GB 5009.4
Fat	≤1.0%	GB 5009.6
PH Value		5% slurry
Particle Size	≥96.0%	100 mesh through
Standard Plate Count	n=5 c=2 m=5000 cfu/g M=10000 cfu/g	GB 4789.2
Coliform	n=5 c=1 m=10 cfu/g M=100 cfu/g	GB 4789.3
Salmonella	Negative	GB 4789.4
Staphylococcus	Negative	GB 4789.10

Recommended Application Method of Beverage Soybean Protein Isolate

Put YP928A into beverages or dairy products at the ratio of 0.5%-3% and homogenize, to increase protein percentage.

The above method is only for reference, customers can apply according to its own recipe.

Packing & Transportation of Beverage Soybean Protein Isolate

The outer is a paper-polymer bag; the inner is food grade polythene plastic bag. Net weight: 20kg /bag

Without pallet - 12MT/20’GP, 25MT/40’GP;

With pallet - 10MT/20’GP, 20MT/40’GP;

Storage and Shelf Life of Beverage Soybean Protein Isolate

Store in dry and cool condition, keep away from material with odor or of volatilization, protect from water and wet. Similar to other soy protein products, this series is also best within 12 months from the manufacturing date.

Challenges for Beverage Soybean Protein Isolate

Solubility

Unless the product tastes good, simply adding soy ingredients (such as soy protein isolate) to the beverage will not increase sales. In this process, beverage processing has become more and more complicated. Similar to whey protein, processes such as agglomeration, legitimization, and protein solubility changes will improve the dispersibility of soy protein in dry blending applications. Specifically, lower solubility will improve the dispersibility of the protein. In liquid beverages, soy protein must be properly hydrated to achieve the desired effect.

Viscosity

People may refer to hydrocolloids and gums as silent partners in soy beverage formulations, because if the formulation is correct, they will not taste or smell, but they can provide many useful functions. The added food glue provides protein stability and viscosity in liquid applications. Carrageenan, xanthan gum, locust bean, guar gum and cellulose gum work well in neutral pH beverages. Pectin, xanthan gum and guar gum are specially designed for acidic beverages. Chewing gum and hydrocolloids can provide a pleasant mouthfeel, good suspension, and the right ratio to produce the desired level of turbidity. Carrageenan and lecithin help to strengthen the body, improve the taste and suspend solid beverages.

Taste

With the introduction of soy milk/juice mixed beverages, a new generation of soy milk beverages entered the market. Although finding a flavor that complements the soy/juice base may require multiple attempts, mixing the two liquids together is a challenge.

Fortification

In addition to interesting flavor combinations, one of the biggest trends in the beverage industry today is the emergence of beverages with health and nutritional benefits. The recommended daily intake of vitamins and minerals can now be taken in one or two fortified drinks.

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