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Have manufacturers discovered that during the production of vegetable protein beverages, fat floating, protein precipitation, etc. occur? Why do these things happen?
In addition to rich protein, the raw materials used to produce plant protein generally also contain a lot of fat. For example, the protein content of soybeans is generally about 40%. Its oil content is generally about 25%; the protein content of peanuts is generally about 25%, and the oil content is as high as about 40%; the oil content of walnuts and pine nuts is as high as 60% or more; the oil content of almonds is also as high as 50% . In fact, in the production of vegetable protein beverages, protein denaturation, precipitation and oil floating are the most common and most difficult problems to solve. In addition, the vegetable protein raw materials generally contain starch, cellulose and other substances, and the juice (or pulp) that is squeezed out is a very complex and very unstable system.
It can be said with certainty that without the use of emulsion stabilizers, it is impossible to produce a vegetable protein beverage that is stored for a long time and remains uniform, oil-free, and precipitation-free. Because the vegetable protein liquid that has been squeezed (or beaten) is not as stable as milk, it is a very unstable system, and substances must be added to help form a stable system. The emulsification stabilizer of vegetable protein beverage is generally composed of two parts: emulsifier and thickener. The emulsifier is mainly used to emulsify and disperse the oil in the product, so that it will not aggregate and float; while the thickener can increase the viscosity of the system, prevent protein precipitation and oil floatation, and can also increase the taste concentration of the product and increase the thickness. feel. There are many types of emulsifiers and thickeners. At the same time, different vegetable protein materials may have different protein and oil content and their properties. Therefore, how to choose suitable emulsifiers and thickeners and determine their ratio is a more complicated problem, which can only be determined after a long period of testing. If the manufacturer does not have this technology or for reasons of production convenience, some compound food additives can be directly selected.
What is compound food additives?
Compound food additives are to improve food quality and facilitate food processing. Two or more single types of food additives, with or without auxiliary materials, are mixed by physical methods. Homogeneous food additives.
What is the role of compound additives in plant protein drinks?
Functions:
Excellent emulsification, avoiding the floating of fat;
Stable protein, improve its processing resistance and prevent protein precipitation;
Provides a delicate and smooth taste and a strong flavor release;
Provide the right consistency;
Excellent suspension performance to avoid precipitation of insoluble substances in the slurry
Time：2021-12-30
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