Regulatory Updates

Ⅰ. The definition and characteristics of XOS oligosaccharideThe XOS oligosaccharide is also known as oligose. It is a kind of functional polymeric sugar composed of 2-7 xylose molecules combined with...

Ⅰ. What are the fructooligosaccharides?Fructooligosaccharides are also known as sucrose oligosaccharides, combined with 1 to 3 fructose groups, β(2-1) glycosidic bonds, and fructose groups present i...

The functional properties of soy protein are of great significance in improving food structure and developing new foods. The most important reaction of soy protein in food processing is the intramolec...

The food that the modern population needs should be one that can cause appetite without adverse side effects, and is rich in nutrients. Among the existing food groups, there is no crop that meets the ...

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.　　...

Soy protein contains a variety of proteins, mainly the protein stored in the cotyledon subcellular structure-protein [1]. The ultracentrifugation method was used to separate and analyze the soybean pr...

Soy protein isolate is a full-priced protein food additive produced from low-temperature desolubilized soybean meal. The protein content of soy protein isolate is more than 90%, there are nearly 20 ki...

Soy protein powder contains fat, lecithin and protein in a very finely dispersed state, making it particularly effective. It is not easy to become sour and easy to digest. It contains a high content o...