Wonderful Protein

29/06/2019

Textured soya protein for nutrition bar. Very popular in Europe. Now we can give you more competitive price.

22/11/2018

Functional soy protein concentrate:soy oil:water＝1:4:4.Emulsion test. The result is encouraging. Surface smooth,resistent from the packing bag.

16/10/2018

Stephen from Australia,has tested our company. We have most production line in china.

14/08/2018

10/08/2018

Application of isolated soy protein in meat products processing

Soy protein has been widely used in meat products for its low price and excellent quality. The addition of soy protein in e***a, ham and other products can not only improve the content of protein, but also improve the proportion of protein, making the nutrition of protein more reasonable.
Soybean protein contains a small amount of fatty acids and carbohydrates, which has a unique aroma when it is heated.Sometimes there is unpleasant smell in raw meat (fish) or auxiliary materials, which may make consumers uncomfortable. The unique scent of soy protein can void that.To sum up,soy protein can be used as flavour in meat processing.
Soy protein has good gel and bonding characteristics, which can be used in meat processing to improve the structure of the product, enhance the elasticity and hardness of the product, so that the product has a compact structure, better taste and stronger meat sense.
Water-loss and oil-loss is one of the most common problems in meat product processing. Isolated soy protein can absorb water and oil fat form relatively stable network structure, so that the water in the meat products and the grease can be locked.

09/08/2018

Application of functional soy protein concentrate

Artificial simulation products using soybean protein as the main raw material include artificial beef, artificial chicken, artificial ham and so on.
Soy protein can be used as fat substitutes, flavor enhancers, emulsifiers and tissue modifiers for ham sausage or traditional sausages, luncheon meat and chicken breast meat.
For example,try to use soy protein isolate for traditional beef prolapse. When the additive amount is 20%-30%,the yield can be increased from 70% to 120%,and its costs decreased by 30%.
Adding functional soy protein can improve the gloss and taste,which are more tender than beef on the premise of good chewing. The artificial product is suitable for the elderly,and fat content and protein content of the increase.more suitable for the requirements of modern-day leisure food.

Adding moderate amount of additives into soy protein(such as glycerin) under certain conditions, it can form a film,which can make the food isolated from oxygen and moisture.The film can be widely applied in cakes, fruits, vegetables, meat fresh and used in candy manufacturing and medicine fields.
The multiple function of soybean protein make it widely used in many food fields. Adding phosphorylated soybean protein into cakes can make the cake soft and expand, and extend its shelf life.Phosphorylated soy protein is also a good emulsifier, which can improve the stability of coconut milk, peanut milk and other drinks, and prevent protein precipitation and fat floating.In dairy products, soy protein can be used as an additive or as a substitute for producing similar dairy products.Reduce animal fat content, increase plant protein content, improve nutritional value and reduce costs.

08/08/2018

The gospel of women--Soy Isoflavones

1. The estrogen-like hormone of soy isoflavones can make up for the deficiency of female estrogen secretion after the age of 30, which can make female skin smooth, delicate, silky, elastic, radiating youthful elegance and reproducing youthful charm.
2.Soy isoflavones can also regulate estrogen levels, relieve menopausal syndrome and improve osteoporosis.
3. The estrogen effect of soybean isoflavones affects hormone secretion, metabolic biological activity, protein synthesis and growth factor activity, and is a natural cancer chemical preventive agent.Soy isoflavones can regulate estrogen in both directions, reduce estrogen activity and reduce the risk of breast cancer in women due to high estrogen levels.

07/08/2018

Application of soy protein isolate in food

Due to the balance of amino acids in soy protein, it is almost consistent with the composition of amino acids recommended by FAO and WHO. In particular, the content of lysine in soy protein is higher than other cereal products. Therefore, its application in noodles can improve the protein content of products. In addition, according to the principle of amino acid complementarity, the addition of soy protein can also increase the content of protein.Because of its processing characteristics, it can increase the color and flavor of noodles in processing,extending the shelf life of flour products.
🍜Application in noodles🍜
Add 7-9% soy protein isolate to the flour. The protein content and wet gluten content of flour can be improved significantly. Therefore, the rheological characteristics of the dough were improved: the noodles were made with good toughness, good taste and no obvious bean smell. It not only increases the nutritional value of noodles, but also improves its processing characteristics.
🥞Application in bakery products🥞
High dispersible soy protein isolate in baked food can increase protein content and improve product quality. For example, the processing characteristics of soybean protein isolate, such as hygroscopicity,emulsifying, dilatancy and blistering, can improve the nutritional value and hygroscopicity rate of bread, increase the volume of bread, improve color and texture, increase the flavor of bread, prevent bread from stiffing, and extend the shelf life. When soybean protein was added to bread below 7.5%, the sensory changes of bread were not significant, and those greater than 7.5% had a significant impact on bread.
In production of cake,adding soy protein isolate can improve the foaming and hygroscopicity of the cake, making the cake fluffy, delicate, good-looking and taste good, not hard. In addition, soy protein isolate is oil absorbent and can be used in the production of pastries and pastries to make products soft and delicious. In the production of biscuits, about 15% to 30% protein isolate is added into the raw materials, which can not only improve the protein content, increase the nutritional value, but also increase the crispness of the biscuits and play a role in preserving freshness.
🍝Application in instant noodles 🍝
When the active soy protein powder is added to the instant noodles, it has a special smell when chewing, making it more palatable. Added active soy protein powder instant noodles taste good, the brittleness of noodles decreased significantly.This is because soy proteins are gelatinous and so on.
As the amount of soybean protein powder added increases, the oil content of instant noodles will decrease to some extent. This is because the protein will undergo thermal degeneration and form an oil layer on the surface of Fried pasta.
The oil content decreased by 4.3% when the 3% protein was added.
The oil content decreased by 5.7% when the 4% protein was added.
The oil content decreased by 6.7% when the 5% protein was added.
The oil content decreased by 7.7% when the 6% protein was added.

06/08/2018

🏬COMPANY PROFILE🏬
Shandong Wonderful Biotech Co., Ltd. has nearly 20 years of experience focusing on deep processing of NON-GMO soybeans in protein manufacturing,research&development and product applications.
We have a complete industrial chain on processing soybeans and our main products are as below:
Soy protein isolate
Regular soy protein concentrates
Functional soy protein concentrates
Textured soy protein
Textured fibrous vegetable protein
Soy flour
Low-temperature soy flakes
Soy oil and soy isoflavones etc.

Shandong Wonderful Biotech Co., Ltd. has established impeccable quality management system and has been certified with ISO9001, HACCP, lP, KOSHER and HALAL. Currently, we have exported to more than 60 countries in the world.
We have a strong R&D team that are constantly developing quality products. Our professional technical team also provides after-sales service as well as application solution to customize all soy protein needs globally.
Wonderful, strives to become a modern ,refined , innovative and international recognized leading brand for soy protein enterprise by taking innovation as an engine and creating values for our customers,driving force to widen products applications segments.

04/08/2018

WDFPRO 950E good emulsification and water-binding.
Highly commended by our client.
Mainly used to produce emulsified sausage.