Search Result - SHANDONG SAIGAO GROUP CORPORATION

The Stability of Xylo-oligosaccharides and the Efficient Proliferation of Bifidobacteria Have Broad Market Prospects 06 01,2021 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... VIEW
Introduction of Inulin, Fructooligosaccharides and Isomaltooligosaccharides 06 08,2021 1. Inulin:Inulin is a white or milky white powder with a slightly sweet taste, soluble in water, chemically stable, and rarely decomposes at high temperatures. Inulin is a form of plant energy storage... VIEW
Soy Protein 06 22,2021 Protein is the first nutrient needed by the human body, accounting for 45% of the total dry matter of the human body and 70% of the total muscle. The main components of the cells, tissues and organs o... VIEW
Soy Protein Products 06 01,2021 　　There are two types of soy protein products: soy protein powder and textured soy protein. Powdered soy protein products are products rich in soy protein obtained by defatting, removing or partiall... VIEW
Water Holding Capacity of Soy Protein 06 02,2021 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... VIEW
Solubility Of Soy Protein 06 06,2021 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 ... VIEW
Emulsifying Properties Of Soy Protein 06 07,2021 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... VIEW
Production Process Of Soy Protein 06 07,2021 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... VIEW
The Properties Of Soy Protein 06 08,2021 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... VIEW
Main Processing Raw Materials And Raw Material Processing Technology Of Soybean Protein 06 09,2021 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.　　... VIEW
Composition Of Soy Protein 06 10,2021 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... VIEW
Application Of Soy Protein Powder 06 10,2021 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... VIEW
Application Of Soy Protein Powder In Candy 06 12,2021 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... VIEW
Physical And Chemical Properties Of Soybean Protein Composite Fiber 06 22,2021 The single fiber breaking strength of soybean protein composite fiber is higher than that of wool, cotton, and silk, second only to high-strength fibers such as polyester. The fiber denier is small an... VIEW
Soy Protein Brief Introduction 06 14,2021 Soy protein, as the name implies, is a protein extracted from soybeans, which is almost purified protein obtained through a series of processing steps.Soy protein is recognized as the most excellent p... VIEW

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