Soy Proteins
Mixing and Dispersing Soy Proteins
Soy protein formulations encompass many soy-derived ingredients including soy isolates, soy concentrates, soy flour, textured soy, and others. Soy proteins are popular in vegan dishes, amazingly versatile, and beneficial in producing healthy, low fat foods. In addition to augmenting overall protein content, soy enhances and stabilizes texture and emulsions, reduces shrinkage by binding water and fat, and improves the appearance and mouthfeel of products. Unfortunately, most soy-based ingredients are difficult to disperse and hydrate effectively, and complete functionality and utilization can only be obtained through proper mixing.
Admix has had an outstanding track record with soy going back to the 1990s with the advent of a surge of soy-based meat and poultry products. Our Rotostat emulsifier is in service in over 300 processing lines using soy isolates, while recently our Rotosolver has been the equipment choice due to its cleanability and low maintenance features. Both machines provide high shear rates to reduce soy particles and prevent fisheyes and balling of the soy. They also deliver strong vortex to rapidly incorporate powders, with a typical batch completed in under 10 minutes.
The PIC powder induction & conveying system provides rapid introduction and wetting out of dry solids and/or liquid ingredients. The ergonomic system features a large hopper to feed your powders at ground level, and the Optifeed eductor quickly sucks the solids into the mix tank eliminating climbing.
