Solae Creates Soy Protein Concentrates Made with Patented Membrane Technology
These products help food manufacturers achieve ingredient cost savings and margin improvement while providing high-quality ingredients, great taste and nutritional benefits for the end consumer.
16 Jun 2010 --- Solae, a leader in healthy ingredients for great-tasting nutritious products, continues to provide innovation for the food industry with today’s announcement of the ALPHA 5800 product line, available now for widespread use in foods and beverages globally. Solae ALPHA 5800 and ALPHA 5812 are soy protein concentrates made with patented membrane technology, delivering a superior taste and smooth texture.
“The ALPHA 5800 product line is a great solution for alternatives or complements to dairy proteins,” said Michele Fite, vice president of global marketing and strategy and specialty business – Solae. “These products help food manufacturers achieve ingredient cost savings and margin improvement while providing high-quality ingredients, great taste and nutritional benefits for the end consumer.”
This line of soy protein concentrates can be used for a variety of food and beverage products, including: ready-to-drink and dry blended beverages, frozen desserts, puddings, cream fillings, cheeses, yogurts and more. Additionally, the ALPHA 5800 product line could be used for products with low to medium protein inclusion levels as the protein content of these ingredients is 78 percent on a dry weight basis.
The ALPHA 5800 product line uses proprietary membrane technology processing with water extraction, and it has the following unique attributes that differentiate it from whole bean extract:
* Naturally lower in sodium
* Naturally lower in fat
* Naturally lower in carbohydrates
* Higher in protein
* Maintains finished product consistency
* Produces formulation flexibility
In fact, in Solae’s consumer sensory testing, when ALPHA 5800 and ALPHA 5812 were used in a soymilk product concept, they were rated significantly higher in flavor liking, mouthfeel liking and aftertaste liking versus a soymilk concept using whole bean extract.
