Specifications

Soybean peptide is one of polypeptides which made up of 2-6 amino acids, molecular weight under 1000 Dalton.

Compared with The original protein, Soybean peptides have unique functional characteristics such as water binding, highly solubility, foaming, it could be completely dissolved in PH2-10 under any condition. Soybean peptides also could be mixed with other food ingredients thoroughly, moreover, it can maintaining the original material and nutrition characteristic 

 

Application range:

Meat products

It is used as additives in intermediate moisture foods, especially in meat products, help to improve functional properties of the system such as water binding and textural propertie

Infant food

Protein hydolysates can be used as successful substitutes for cow,s milk protein, Protein hydolysates showed a reduced with other non-sensitising ingredients to develop specialized hypoallergenic.

Sport food

Soybean peptide has a lower molecular weight; it is much easier to be digested than proteins and amino acid. It can also expedite the lipid metabolism process of transferring fat to energy so as to provide athletes with energy and to help to compensate for the net nitrogen loss from the body after intense training or competition

Fermented goods

Soybean peptide is very useful. It can improve the probiotics such as Bifidobacterium to multiply.

wide spread used in ferment production of Yogurt, Lactobacillus, Citric acid. Glutamate, etc.

Health food

Hypertension is a worldwide serious disease. Soy Oligopeptides is an effective ACE (Angiotensin-converting enzyme) inhibitor, it can reduce the high blood pressure effectively.

As a product with the functions of Immunoregulatory and lose weight, it can be used  to produce health food and Clinical Nutrition Dietary, may have wide market potential