Indian population is predominantly vegetarian. Our diet is lacking in terms of quantity and quality of protein. Even the majority of non-vegetarians among us do not consume animal products on a daily basis in quantities sufficient to provide the recommended amount of protein.

Soybeans are a rich source of good quality protein and the cost too is low. Soy products can easily meet the protein requirements of a vegetarian diet. Soybean has been perceived more as poultry and cattle feed than as a good source of protein for human consumption by a lot of people. Also the misconception that soybeans are only used in feeding programs conducted by the government for malnourished children has been prevalent nutritional benefits soybeans provide several therapeutic benefits too.

Soybean is one of the very few plants that provide high quality protein. Soybeans help people feel better and live longer with an enhanced quality of life. Soybeans contain all the three macronutrients required for good nutrition, as well as fiber, vitamins, minerals. Soybean protein provides all the essential amino acids in the amounts needed for human health. Soybeans have almost 40% protein, making soybeans higher in protein than any other legumes and many animal products. Protein in just 250 grams of soybean is equivalent to protein in 3 liters of milk or 1 kg of mutton or 24 eggs. The quality of soy protein is virtually equivalent in quality to that of milk and egg protein. Unlike many other good sources of protein, soybean not only has higher percentage of oil but also quality fatty acid profile. It has low saturated fat content with high amount of essential fatty acids. Soybean oil is also a good source of omega-3 and 6 fatty acids similar to those found in fish oils and is cholesterol-free. Soybeans are an excellent source of dietary fiber with both soluble and insoluble fiber.

Soluble fiber may help lower serum cholesterol and control blood sugar. Insoluble fiber increases stool bulk, may prevent colon cancer and can help relieve symptoms of some digestive disorders. Soybean has more than two times the amount of most of the minerals, especially calcium, iron, phosphorus and zinc, than any other legume and very low sodium content. Soybean has all the important vitamins and is a very good source for B complex vitamins and Vitamin E.

Soybean and Health Benefits

In addition to containing good quality nutrients, soybean has other beneficial compounds such as, phytosterols (isoflavones), lecithins, etc. Soy foods have a number of health benefits such as, cancer prevention, cholesterol reduction, combating osteoporosis and menopause regulation. Human studies suggest that as little as one serving of soy foods each day may be protective against many types of cancers. For the past 30 years, investigators have shown that consumption of soy protein selectively decreases total and LDL (bad) cholesterol and maintains HDL (good) cholesterol in individuals with elevated blood cholesterol levels. Based on the various research findings, United States Food and Drug Administration has issued a health claim for soy protein in October of 1999. The health claim states “consumption of 25gms of soy protein per day with a diet low in saturated fat may lower the risk of heart diseases”.

Another important aspect of soy protein is combating osteoporosis and relieving menopause symptoms. One factor in bone health is limiting the amount of calcium lost from the body. Although protein especially animal protein contributes to calcium loss, soy protein exhibits less calcium leaching effects. The isoflavones found in soybeans may also directly stop bone deterioration. Recent research has shown that soy foods can relieve most menopausal symptoms, thus reduce risks of cardiovascular disease and osteoporosis. Soybean is considered as a natural alternate for hormone replacement therapy for treating women who are in menopause.

Primitive mills and presses for extraction of oils from seeds have been in use sevice long. Mechanization came with the introduction of the hydraulic press by the end of the 18th Century. This too was replaced by the more efficient screw press or expeller towards the end of the last century.

The first chemical process applied to fats and oils (excluding oxidation in burning) was saponification for making soap. Industrialization of oils and fats began with the installation of a cotton seed oil mill in South California in about 1826. The methods were crude and the product was impure in 1850 the use of caustic soda to remove free acids from the oil was introduced in France. About this time the millers became aware of the value of linters (fibre) that clung to the Hulls, and also of the Hulls themselves as cattle feed.

By 1887, more scientific methods of refining were introduced. In 1983 it was learned that the oil could be deodorized by blowing steam through it at high temperatures. In 1900 the discovery that oils could be hydrogenated to produce fats of different consistencies revolutionised the entire oil and fat industry. So far no comprehensive and absolute classification of vegetable fats and oils is made though various schemes have been used based on origin, physical characteristics, composition or use, or combinations of these factors.

They are more commonly classified according to their capacity for absorbing iodine i.e. Iodine value. Those with a high proportion of double bonds are called drying oils, those intermediate in capacity are called semidrying and those of low capacity non-drying. In general the non-drying and semi-drying oils are used as foods and as lubricants and the drying oils as paint and varnish ingredients. This distinction has never been a very precise one and is becoming less so as oils formerly classified as semi-drying such as soyabean are being used more and more in paints varnishes and other products that dry in a highly satisfactory way.

Edible oil should have a fairly high keeping quality. However oils get spoilt in storage due to various spoilage factors, the chief among them being oxidation. The edible oils and fats such as olive, cottonseed, corn, groundnut, sesamum, soyabean etc have been found to be almost completely assimulated. As such vegetable oils may be classed as edible and non-edible. Important vegetable oils are castor, coconut, cottonseed, linseed, mustard, olive, palm, groundnut, sesamum, soyabeans, sunflower and rice bran oil etc.

India is not only one of the leading oilseeds producing countries of the world but is the only country which produces in commercial quantities largest varieties of oilseeds. With the exception of palm, palm kernel, olives and tung. India produces all the principal oilseeds which form the basis of the worlds oil seed crushing industry. The oil milling industry in India may be divided into three groups depending upon the method of milling. These are Ghani (manual - animal driven or small power driven), large oil mills (registered under Factories Act) and plants using solvent extraction techniques.

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Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Soy protein is generally regarded as being concentrated in protein bodies, which are estimated to contain at least 50-60% of the total soybean soya flour/flakes

Among the different constituents of the seed, only the oil has so far been considered of value for human consumption and the oil cake residues left behind after extraction have been used mainly as live-stock feed and manure.

Scientific research conducted during the past few decades in this country and elsewhere has shown that the oilseed meal, if properly prepared and processed, can serve as a valuable protein supplement to human dietaries and that the proteins isolated from oilseed meals are likely to find extensive use in specialized food preparations suitable for feeding infants and children.

Isolated vegetable proteins have certain advantages over the parent raw materials in that they are free from:

a. Insoluble and indigestible carbohydrates which may swell and interfere in the digestion and utilization of protein particularly in children,

b. Odoriferous and bitter principles present in the natural materials which may affect their palatability and

c. Trypsin inhibitors, phytates etc., which may affect adversely their nutritive value.

Soybean protein isolates are the only vegetable proteins that are widely used in imitation dairy products. There has been much research to develop improved soybean protein isolates with goods functional properties and imported flavour. Most isolates are derived from isoelectric precipitation so that the soybean protein isolates have properties that are similar to those of casein in that they are insoluble at their isoelectric point have a relatively high proportion of hydrophobic amino acid residues and are calcium sensitive. They differ from casein in that they are heat denaturable and thus heat labile.

The soybean proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent in their use has been the beany flavour associated with the product, however flavour is consistently being improved and use is expected to increase with its improved properties and lower cost as compared to caseinates.

Edible soybean protein concentrates are relatively new products. Their availability as commercial products dates from 1959. In the last 30 years or so, these versatile products have become important ingredients, well accepted by many food industries. In many applications, they simply replace soy flours. In others, they have specific functions which cannot be performed by soy flours.

Historically, the need for the development of soybean protein concentrates stemmed primarily from two considerations: to increase protein concentration and to improve flavour.

It is very difficult to avoid the occurrence of the green-beany flavour of soybeans in untoasted full-fat or defatted soy flour, prepared in the conventional way. Beany flavour is one of the major objectionable characteristics, limiting the use of conventional soy flours. One of the objectives of the further processing of flours into concentrates is to extract the particular components which are responsible for the bitterness and beany taste.

The maximum level of protein content in soy flour, even after nearly complete removal of hulls and oil, is about 50% (moisture-free basis). In certain applications, such as in meat products, a soybean protein ingredient with a higher percentage of protein is often preferable.

The starting material for the production of soy protein concentrates is dehulled, defatted soybean meal with high protein solubility (white flakes). The concentration of protein is increased by removing most of the soluble non-protein constituents. These constituents are primarily soluble carbohydrates (mono, di and oligosaccharides), but also some low molecular weight nitrogenous substances and minerals. There are three major methods for extracting these components in a selective manner, without solubilizing the major protein fractions. These are not different methods for manufacturing the same product, but each method produces a different type of concentrate, with distinct characteristics and specific uses.

Soy Protein

Isolated soybean proteins (ISP), or soybean protein isolates as they are also called, are the most concentrated form of commercially available soybean protein products. They contain over 90% protein, on a moisture free basis.

The basic principles of ISP production are simple. Using defatted soy flour or flakes as the starting material, the protein is first solubilized in water. The solution is separated from the solid residue. Finally, the protein is precipitated from the solution, separated and dried. In the production of ISP for food use, in contrast to ISP for industrial use, care is taken to minimize chemical modification of the proteins during processing. Obviously, the sanitary requirements are also much more demanding.

Being almost pure protein, ISP can be made to be practically free of objectionable odour, flavour, colour, anti-nutritional factors and flatulence. Furthermore, the high protein concentration provides maximum formulation flexibility when ISP's are incorporated into food products. These and other advantages have been the source of highly optimistic forecasts regarding the widespread use of ISP. Although the volume of production increased and although several production facilities have been erected in the U.S.A., Europe, Japan, India and Brazil, the tonnage figures are far from those predicted when food grade ISP was first marketed.

The principal reasons for this situation are: the relatively high production cost, nutritional and regulatory limitations, the inability of ISP-based texturized products to compete with texturized soy flour and texturized SPC, and finally, the competition of other abundant "isolated proteins", particularly casein and caseinates. Nevertheless, it should be noted that many novel isolated proteins, such as those obtained from cottonseed, peanuts, fish, squid etc. have been much less successful than ISP. Many of these did not reach the stage of commercial production.

On an equal protein weight basis the cost ratio of these two products is nearly 3:1. The main reasons for the added cost will become evident from the description of the manufacturing methods for ISP.

"Soy Protein Isolate is the major protein aqueous fraction of soybeans prepared from dehulled soybeans by removing the majority of non-protein components and must contain not less than 90% protein on a moisture-free basis.

There are no official standard definitions or specifications for the various types of isolates. ISP is bought and sold on the basis of specifications formulated by the manufacturer or the user.

The conventional procedure for ISP production is based on protein solubilisation at neutral or slightly alkaline pH, and precipitation by acidification to the isoelectric region, near pH 4.5. The resulting product is "isoelectric ISP". It has low solubility in water and limited functional activity. Since spray-drying is the common drying method in the production of ISP, the primary physical form of ISP in commerce, is that of fine powders. Structured forms, such as granules, spun fibres and other fibrous forms are made by further processing.

It is intended to install a production facility of Soy Protein products from Soya Flour/ Flake with production capacity of 3000 Tons/Year as a Green Field Project.

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Among the different constituents of the seed, only the oil has so far been considered of value for human consumption and the oil cake residues left behind after extraction have been used mainly as live-stock feed and manure.

Scientific research conducted during the past few decades in this country and elsewhere has shown that the oilseed meal, if properly prepared and processed, can serve as a valuable protein supplement to human dietaries and that the proteins isolated from oilseed meals are likely to find extensive use in specialized food preparations suitable for feeding infants and children.

Isolated vegetable proteins have certain advantages over the parent raw materials in that they are free from:

a. Insoluble and indigestible carbohydrates which may swell and interfere in the digestion and utilization of protein particularly in children,

b. Odoriferous and bitter principles present in the natural materials which may affect their palatability and

c. Trypsin inhibitors, phytates etc., which may affect adversely their nutritive value.

Soybean protein isolates are the only vegetable proteins that are widely used in imitation dairy products. There has been much research to develop improved soybean protein isolates with goods functional properties and imported flavour. Most isolates are derived from isoelectric precipitation so that the soybean protein isolates have properties that are similar to those of casein in that they are insoluble at their isoelectric point have a relatively high proportion of hydrophobic amino acid residues and are calcium sensitive. They differ from casein in that they are heat denaturable and thus heat labile.

The soybean proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent in their use has been the beany flavour associated with the product, however flavour is consistently being improved and use is expected to increase with its improved properties and lower cost as compared to caseinates.

Edible soybean protein concentrates are relatively new products. Their availability as commercial products dates from 1959. In the last 30 years or so, these versatile products have become important ingredients, well accepted by many food industries. In many applications, they simply replace soy flours. In others, they have specific functions which cannot be performed by soy flours.

Historically, the need for the development of soybean protein concentrates stemmed primarily from two considerations: to increase protein concentration and to improve flavour.

It is very difficult to avoid the occurrence of the green-beany flavour of soybeans in untoasted full-fat or defatted soy flour, prepared in the conventional way. Beany flavour is one of the major objectionable characteristics, limiting the use of conventional soy flours. One of the objectives of the further processing of flours into concentrates is to extract the particular components which are responsible for the bitterness and beany taste.

The maximum level of protein content in soy flour, even after nearly complete removal of hulls and oil, is about 50% (moisture-free basis). In certain applications, such as in meat products, a soybean protein ingredient with a higher percentage of protein is often preferable.

The starting material for the production of soy protein concentrates is dehulled, defatted soybean meal with high protein solubility (white flakes). The concentration of protein is increased by removing most of the soluble non-protein constituents. These constituents are primarily soluble carbohydrates (mono, di and oligosaccharides), but also some low molecular weight nitrogenous substances and minerals. There are three major methods for extracting these components in a selective manner, without solubilizing the major protein fractions. These are not different methods for manufacturing the same product, but each method produces a different type of concentrate, with distinct characteristics and specific uses.

Soy Protein

Isolated soybean proteins (ISP), or soybean protein isolates as they are also called, are the most concentrated form of commercially available soybean protein products. They contain over 90% protein, on a moisture free basis.

The basic principles of ISP production are simple. Using defatted soy flour or flakes as the starting material, the protein is first solubilized in water. The solution is separated from the solid residue. Finally, the protein is precipitated from the solution, separated and dried. In the production of ISP for food use, in contrast to ISP for industrial use, care is taken to minimize chemical modification of the proteins during processing. Obviously, the sanitary requirements are also much more demanding.

Being almost pure protein, ISP can be made to be practically free of objectionable odour, flavour, colour, anti-nutritional factors and flatulence. Furthermore, the high protein concentration provides maximum formulation flexibility when ISP's are incorporated into food products. These and other advantages have been the source of highly optimistic forecasts regarding the widespread use of ISP. Although the volume of production increased and although several production facilities have been erected in the U.S.A., Europe, Japan, India and Brazil, the tonnage figures are far from those predicted when food grade ISP was first marketed.

The principal reasons for this situation are: the relatively high production cost, nutritional and regulatory limitations, the inability of ISP-based texturized products to compete with texturized soy flour and texturized SPC, and finally, the competition of other abundant "isolated proteins", particularly casein and caseinates. Nevertheless, it should be noted that many novel isolated proteins, such as those obtained from cottonseed, peanuts, fish, squid etc. have been much less successful than ISP. Many of these did not reach the stage of commercial production.

On an equal protein weight basis the cost ratio of these two products is nearly 3:1. The main reasons for the added cost will become evident from the description of the manufacturing methods for ISP.

"Soy Protein Isolate is the major protein aqueous fraction of soybeans prepared from dehulled soybeans by removing the majority of non-protein components and must contain not less than 90% protein on a moisture-free basis.

There are no official standard definitions or specifications for the various types of isolates. ISP is bought and sold on the basis of specifications formulated by the manufacturer or the user.

The conventional procedure for ISP production is based on protein solubilisation at neutral or slightly alkaline pH, and precipitation by acidification to the isoelectric region, near pH 4.5. The resulting product is "isoelectric ISP". It has low solubility in water and limited functional activity. Since spray-drying is the common drying method in the production of ISP, the primary physical form of ISP in commerce, is that of fine powders. Structured forms, such as granules, spun fibres and other fibrous forms are made by further processing.

It is intended to install a production facility of Soy Protein products from Soya Flour/ Flake with production capacity of 3000 Tons/Year as a Green Field Project.

The post SOY PROTEIN (POWDER) appeared first on EIRI - eBooks and Project Reports.

It is well known that protein yield per hectare by growing soybeans is the highest among all sources of protein - plant or animal. The protein content of soybean is about 40%. No other natural source has as much protein. Nutritionally, soy protein is the most balanced plant protein for human consumption. These facts were recognized in the orient over two thousand years ago.

Mahatma Gandhi introduced soya bean use in India in 1935 in the form of cooked whole or split beans. However, because of the extensive cooking required to make them digestible by humans, soya beans did not significantly enter the Indian diet at that time.

The cultivated soy bean Glycine max is a member of the Leguminosae family and related to clover and peas. It’s an annual and non frost tolerant plant. The seeds are contained in pods. Depending on the variety the seed size is 3600 – 8000 seeds/kg. The mature bean normally has a light yellow colour and has a moisture content of 13-14%.

If the water content is higher than 13.5% the beans must be dried prior to storage; otherwise enzyme activity is leading to oxidation of the fats. Soy beans have approximately 40% protein, 35% carbohydrates and 20% oil calculated on the dry matter. Further, it is rich in vitamins and minerals. Soy beans contain all the essential amino acids making it a valuable protein source in human nutrition.

In early 1960s Mr. Mahadeo Shahra creates dawareness on the potential of soya crop amongst the farmers in the state of Madhya Pradesh in India. He was instrumental in bringing up a small green revolution in the state, by introducing and encouraging soyabean cultivation on a commercial scale. Today Madhya Pradesh is considered as soya bowl of the country, and contributes to approximately 60%of its production.

The soybean (Glycine max) is often called the miracle crop. It is the world's foremost provider of protein and oil. The bushy, green soybean plant is a legume related to clover, peas and alfalfa. Farmers plant soybeans in the late spring.

During the summer, soybeans flower and produce 60-80pounds, each holding three pea-sized beans. In the early fall, farmers harvest their crop for these beans which are high in protein and oil.

A 60-pound bushel of soybeans yields about 48pounds of protein-rich meal and 11 pounds of oil.

The soybean (Glycine max) is the world's foremost provider of protein and oil. The Chinese have been cultivating (/knowledge/Tillage.html) soybeans for thousands of years. The first written record of Chinese cultivation dates to the third century B.C. Many believe that the Chinese have been making soy milk for centuries—it has been sold in cafes and from street vendors for generations. So important to the Chinese are soybeans for the production of soy milk and tofu that soybeans are considered one of the five sacred grains along with rice, wheat, barley, and millet. Soybeans made their way to Japan by the sixth century and to Europe by the seventeenth century.

The beans came to the United States on ships from Asia and were used as ballast and often discarded once the ships docked. But soldiers during the Civil War substituted soy beans for coffee beans and were thus making their own form of soy beverage. By the nineteenth century, soy beverages were available in Europe as well.

However, the popularity of soybean products, including soy milk, came slowly to the United States. African-American agriculturist George Washington Carver began studying the soybean and touting its nutritive value in the early twentieth (/knowledge/20th_Century_Fox.html) century. Shortly thereafter, doctors became intrigued with their use for its nutritional value, particularly for children unable to drink cow's milk. Soybean production has increased in the United States throughout the twentieth century and is a staple crop for many midwestern farmers, allowing soy milk producers a steady supply of the main ingredient. Soybeans are grown in 29 states and are our second largest cash crop.

Soybean protein is one of the least expensive sources of dietary protein. Soybean protein is considered to be a good substituent for animal protein , and their nutritional profile except sulfur amino acids (methionine and cysteine) is almost similar to that of animal protein because soybean proteins contain most of the essential amino acids required for animal and human nutrition.

Soybeans contain two small storage proteins known as glycinin and beta-conglycinin.

The post SOYA PRODUCTS (SOYA MILK, FLAVORED MILK, CURD, YOGURT, TOFU & OKARA) appeared first on EIRI - eBooks and Project Reports.

Scientific research conducted during the past few decades in this country and elsewhere has shown that the oilsead meal, if properly prepared and processed, can serve as a valueable protein supplement to human dietaries and that the proteins isolated from oilseed meals are likely to find extensive use in specialised food preparations suitable for feeding infants and children.

Isolated vegetable proteins have certain advantages over the parent raw materials in that the are free from: (1) insoluble and indigestible carbohydrates which may swell and interfere in the digestion and utilization of protein particularly in children , (2) odoriferous and bitter principles present in the natural materials which may affect their palatability and (3) trypsin inhibitors, phytates etc., which may affect adversely their nutritive value.

Soyabean protein isolates are the only vegetable proteins that are widely used in imitation dairy products. There has been much research to develop improved soybean protein isolates with goods functional properties and imported flavour. Most isolates are derived from isoelectric precipitation so that the soyabean protein isolates have properties that are similar to those of casein in that they are insoluble at their isoelectric point have a relatively high proportion of hydrophoric amino acid residues and are calcium sensitive. They differ from casein in that they are heat denaturable and thus heat labile.

The soyabean proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent in their use has been the beany flavour associated with the product, However flavour is consistently being improved and use is expected to increase with its improved properties and lower cost as compared to caseinates.

Edible soybean protein concentrates are relatively new products. Their availability as commercial products dates from 1959. In the last 30 years or so, these versatile products have become important ingredients, well accepted by many food industries. In many applications, they simply replace soy flours. In others, they have specific functions which cannot be performed by soy flours.

Historically, the need for the development of soybean protein concentrates stemmed primarily from two considerations: to increase protein concentration and to improve flavour.

It is very difficult to avoid the occurrence of the green-beany flavour of soybeans in untoasted full-fat or defatted soy flour, prepared in the conventional way. Beany flavour is one of the major objectionable characteristics, limiting the use of conventional soy flours. One of the objectives of the further processing of flours into concentrates is to extract the particular components which are responsible for the bitterness and beany taste.

The maximum level of protein content in soy flour, even after nearly complete removal of hulls and oil, is about 55% (moisture-free basis). In certain applications, such as in meat products, a soybean protein ingredient with a higher percentage of protein is often preferable.

The post SOY PROTEIN, SOY PROTEIN CONCENTRATE, TEXTURIZED SOY PROTEIN appeared first on EIRI - eBooks and Project Reports.

Fat powders with high fat content using three types of fats/oils, namely semi-solid fats like vanaspati, Trans free speciality fat, and liquid oils like safflower or flax seed, are prepared by spray drying. Sugar and tricalcium phosphate are found to improve flowability of the powders. The quantity of fat encapsulated depends on type of fat or oil and found that semi-solid fats could be encapsulated at a higher percentage compared to liquid oils. The moisture of powders is 1–2 g/100 g, bulk density 0.3–0.4 g/cc, surface fat 15–19% and angle of repose 50–55◦. The powders with bakery fat or speciality fat are lighter (creamish) in appearance compared to those with safflower or flax seed oils, which are light yellow due to the colour of the parent oil.

Soy Sauce

Soy sauce is comparatively a recent introduction in the market. Various other types of tomato sauce were used either sweatened or salted coupled with spices. Soya sauce is the development of soya bean based sauce which has its merits. The soya sauce is heavier, smooth and voluminous. It has more unique appearance. It is low cost compared to other chinese sauce like chill sauce.

Various tomato sauce have been tried by imparting different starchy products like starch, potatoes. Maize and other starchy vegetables. Some of these are still used. Soya sauce is another development of this series. Soyabean has great food and nutrition value. Addition of this product not only increases the nutritive value of the sauce but also enhance the smoothness and taste.

Soya sauce is consumed is good amount by all the people all over the world. The main consuming centers are hotels, restaurant, hostels, bars, messes, canteens besides shops, houses and kitchens. It is the product of modern civilization and therefore big cities have more craze for chinese style food, sauces and other products. Besides the country demand, soya sauce has a very secured export market too. Among the wide range of Indian export of food products, tomato sauce, chili sauce, soya sauce, various ketchups, squashes etc. had figured precisely since the inception of various sophisticated plants having been set up in the various metropolitan cities who launched out to manufacture these products in India much over 50 years ago. From their records it would appear that in recent years, consumption of various sauces in Indian and Foreign markets, has increased manifold. It is quite fortune that India is quite rich in the cultivation of soybean. The main producing states are U.P., Bihar, M.P., Rajasthan, Gujarat, H.P, Jammu & Kashmir, West Bengal, Manipur & Maharashtra. In fact it is scattered all most everywhere in the country. The cultivation has since increased manifold due to better fertilizers available now and modern techniques of cultivation.

The soya sauce and the like products are marketed in various packs like glass bottles, cans, plastic containers and tins. Out of these packs, glass bottles are the best and most attractive. It is packaged with a multivolour strips pasted on it. Following information are imparted on the packaging :

1. Name of the manufacturer.

2. Trade name of the Product, if any.

3. Net weight when packed.

4. Date and Batch No. of manufacture.

5. Price, excluding local taxes.

6. Directions for use etc.

7. I.S. marks if any.

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The  first  chemical  process  applied  to  fats  and   oils (excluding  oxidation in burning) was saponification  for  making soap.   Industrialization  of  oils  and  fats  began  with   the installation  of  a cotton seed oil mill in South  California  in about 1826.

Project Report Covers:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    Cost Economics with Profitability Analysis
•     Capacity
•     Land & Building Requirements with Rates
•     List & Details of Plant and Machinery with their Costs
•     Raw Materials
•     Details/List and Costs
•     Power & Water Requirements
•     Labour/Staff Requirements
•     Utilities and Overheads
•     Total Capital Investment
•     Turnover
•     Cost of Production
•     Break Even Point
•     Profitability
•     Land Man Ratio
•     Suppliers of Plant & Machineries and Raw Materials.

The post SOYA OIL AND CATTLE FEED FROM SOYA BEAN (CUTTING INTO 4 PIECES METHOD appeared first on EIRI - eBooks and Project Reports.

Golden palaces of mock meat. Most towns have one; if you don't know where it is, ask your local vegan or vegetarian.

Staples in many vegetarian and vegan diets, meat analogs are food products that look, feel and taste like meat from an animal. Analogs blend plant-based proteins with flavoring, fat and coloring to replicate beef, poultry or seafood, and in some cases are used as filler in meat.

These meatless morsels are often made of wheat gluten (also called seitan).

Gluten is the protein produced when combining wheat's two major proteins, gliadin and gluten in, with water or milk through the process of kneading.

The dough formed is elastic and high in protein so it makes an excellent meat substitute. Because seitan has a mild, neutral flavor, it easily picks up spices and flavors added when cooked.

PROJECT REPORT COVERS:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    Cost Economics with Profitability Analysis
•     Capacity
•     Land & Building Requirements with Rates
•     List & Details of Plant and Machinery with their Costs
•     Raw Materials
•     Details/List and Costs
•     Power & Water Requirements
•     Labour/Staff Requirements
•     Utilities and Overheads
•     Total Capital Investment
•     Turnover
•     Cost of Production
•     Break Even Point
•     Profitability
•     Land Man Ratio
•     Suppliers of Plant & Machineries and Raw Materials.

The post SOY AND GLUTEN BASED MOCK MEAT appeared first on EIRI - eBooks and Project Reports.

The post Technology of Soyamilk, Tofu, Hydrolyzate and allied Soyabean Products with Project Profiles appeared first on EIRI - eBooks and Project Reports.