At present, most of the commercial soy protein products we have come into contact with are defatted soy protein products, and the main raw material source is low-temperature defatted soybean meal.
There are two processing methods for low-temperature defatted soybean meal: one is subcritical low-temperature leaching with No. 4 solvent, and the other is low-temperature leaching with No. 6 solvent (A, B cylinder or flash evaporation method). The protein content of soybean defatted soybean meal after leaching at low temperature can reach more than 50%.
