SOY PROTEIN, SOY PROTEIN CONCENTRATE, TEXTURIZED SOY PROTEIN

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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 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.

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Description

INTRODUCTION
SOYA PROTEIN ISOLATE
THE TYPICAL COMPOSITION OF AN ISOLATED SOY PROTEIN
SOY PROTEIN CONCENTRATE
COMPOSITION AND TYPE OF SOY PROTEIN CONCENTRATE
Amino acid composition of SCP and soy flour (grams per 16g. notrogen)
USES AND APPLICATIONS PROTEIN ISOLATE
SOYA PROTEIN ISOLATE
SEAFOOD PRODUCTS
CEREAL PRODUCTS
DAIRY-TYPE PRODUCTS
INFANT FORMULAS
OTHER USES
PROPERTIES & CHARACTERISTICS
PROTEIN ISOLATES
PROTEIN CONSTENTS OF SOYA CONCENTRATES & SOYA ISOLATES
CONCENTRATION
ISOLATES
COMPOSITION OF SOYA PROTEIN
PRODUCTS MOISTURE FREE BASIS PER 100 GM.
B.I.S. SPECIFICATION
HEADQUARTERS
SALES OUTLETS ADDRESS
TELEPHONE NO/FAX/E-MAIL
USES AND APPLICATION OF SOY PROTEIN CONCENTRATE
5-4-3 MEAT PRODUCTS
5-4-4 OTHER USES
FORMULA FOR “SOY CONCENTRATE MILK”
TEXTURED SOY PROTEIN
CHARACTERISTICS OF TEXTURED SOY PROTEIN
APPLICATION OF TEXTURIZED SOY PROTEIN
MEAT EXTENDERS
MEAT ANALOGS
MARKET OVERVIEW OF SOY PROTEIN
GLOBAL EXPANSION
PRESENT MANUFACTURERS OF SOYA PROTEIN
PRODUCTION PROCESS OF SOY PROTEIN ISOLATE
PRETREATMENT PROCESS
Cleaning
Conditioning
Peeling
Softening
Flaking
LOW TEMPERATURE SOYBEAN MEAL PROCESSING
SOYBEAN MEAL EXTRACTING
LOW TEMPERATURE DESOLVATION
SOY PROTEIN ISOLATE
SOY PROTEIN ISOLATE PRODUCTION PROCESS
EXTRACTION
Acid Precipitation
Neutralization, Homogenization, Sterilization and Spray Drying
PROCESS FLOW DIAGRAM FOR SOY PROTEIN ISOLATE
PROCESS OF SOY PROTEIN ISOLATE WITH PARAMETER
STARTING MATERIAL:
PROTEIN EXTRACTION:
ALKALINITY:
EXTRACTION TIME:
TEMPERATURE:
SOLID/LIQUID RATIO:
HEAT TREATMENT HISTORY OF THE MEAL:
AGITATION:
SOLID-LIQUID SEPARATION AFTER EXTRACTION:
EXTRACT TREATMENT:
PRECIPITATION:
SEPARATION AND WASHING OF THE CURD:
DRYING:
PRODUCTION PROCESS OF SOY PROTEIN CONCENTRATE
THE AQUEOUS ALCOHOL WASH PROCESS
SOLID-LIQUID EXTRACTION
REMOVAL AND RECOVERY OF THE SOLVENT FROM THE LIQUID EXTRACT
DESOLVENTIZING THE SOLIDS
GRINDING
THE ACID-WASH PROCESS
HEAT DENATURATION/ WATER EXTRACTION PROCESS
PROCESS OF SOY PROTEIN CONCENTRATE WITH PARAMETER
PROCESSING DETAILS OF TEXTURED SOY PROTEIN
SPUN-FIBER BASED TEXTURIZATION
EXTRUSION TEXTURIZATION
NITROGEN SOLUBILITY INDEX AND ITS PROCEDURE
TECHNICAL INDEX OF SOY PROTEIN ISOLATE
PROCESS OF PROTEIN FROM SOYABEAN
PRODUCTION PROCESSES
AQUEOUS ALCOHOL WASH PROCESS
ACID-WASH PROCESS
WATER EXTRACTION PROCESS WITH HEAT DENATURATION
I. SOY PROTEIN CONCENTRATES
1. AQUEOUS ALCOHOL PROCESS
2. ACID WASH PROCESS
3. HOT WATER LEACHING PROCESS
4. OTHER PROCESSES
II. MANUFACTURE OF ISOLATED SOY PROTEIN
III. SOY ISOLATE
PROTEIN CONCENTRATE FORMATION
SOYA PROTEIN ISOLATE
PROCESS DETAILS PREPARATION OF SOY PROTEIN CONCENTRATES & SOY PROTEIN ISOLATES
1. SOY PROTEIN CONCENTRATES
2. SOYA PROTEIN ISOLATE
PRODUCTION PROCESSES OF SOYBEAN
ANALYSIS OF COMMERCIAL SOY PROTEIN CONCENTRATES AND ISOLATES
PROECESS FLOW DIAGRAM
FOR THE MANUFACTURE OF PROTEIN FROM SOYABEAN
PRINCIPLES OF PLANT LAYOUT
STORAGE LAYOUT
EQUIPMENT LAYOUT
SAFETY
PLANT EXPANSION
FLOOR SPACE
UTILITIES SERVICING
BUILDING
MATERIAL-HANDLING EQUIPMENT
RAILROADS AND ROADS
PLANT LOCATION FACTORS
PRIMARY FACTORS
1. Raw-material supply
2. Markets
3. Power and fuel supply
4. Water supply
5. Climate
SPECIFIC FACTORS
6. Transportation
7. Waste disposal
8. Labor
9. Regulatory laws
10. Taxes
11. Site characteristics
12. Community factors
13. Vulnerability to wartime attack
14. Flood and fire control
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
DEPRECIATION
FIXED ASSETS
WORKING CAPITAL
BREAK-EVEN POINT
OTHER FIXED EXPENSES
MARGIN MONEY
TERM LOANS
TOTAL LOAD
LAND AREA/MAN POWER RATIO
PROJECT IMPLEMENTATION SCHEDULES
INTRODUCTION
PROJECT HANDLING
PROJECT SCHEDULING
PROJECT CONSTRUCTION SCHEDULE
TIME SCHEDULE
ADDRESSES OF RAW MATERIAL SUPPLIERS
SOYA BEAN
SULPHURIC ACID
CAUSTIC SODA
SUPPLIERS OF PLANT & MACHINERIES
LEACHING TANKS
SPRAY DRYERS
BOILERS
SUPPLIERS OF EXTRUDER [WET AND DRY]
LABORATORY TESTING EQUIPMENT
ADDRESSES OF PLANT & MACHINERY SUPPLIERS (IMPORTED)

APPENDIX – A:

01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)

Additional information

Plant Capacity

100 MT/Day
Land & Building

(10000 sq.mt.)
Plant & Machinery

US$ 2228571
Rate of Return

49%
Break Even Point

34%

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