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The interaction between soybean protein and water can be divided into two types: water absorption and water retention. Water absorption refers to a chemical combination between soybean protein and wat...

1.1　emulsificationEmulsification refers to the ability of mixing oil and water to form an emulsion. Soy protein isolate is a surfactant, it can not only reduce the surface tension of water and oil, b...

The stability of xylo-oligosaccharides and the efficient proliferation of bifidobacteria have broad market prospects. Adding xylo-oligosaccharides to food does not have to worry about the decompositio...

Resistant dextrin, a soluble dietary substance, is highly resistant to digestion in the small intestine and is mainly fermented in the colon. As a fully soluble fiber, its temperature and processing c...

When soybean protein is used in food production and processing, it must first be dissolved and dispersed in the food system, so that it can give full play to the role of soybean protein. However, its ...

Soy protein can disperse the oil and water in food to form a stable emulsion. The stable emulsified particles are emulsified by forming a charged layer around the oil droplets to cause a variety of re...

2.1 Acid precipitation and alkali extractionThis is a traditional separation and extraction method. This method uses the characteristic of precipitation of most proteins in soybeans at the isoelectric...

1. Introduction to XylitolXylitol is a natural sweetener, its sweetness is equivalent to that of sucrose, and it is accompanied by a slight cooling sensation when you taste it. It is widely found in v...