FUNCTIONAL FACT SHEETS
Meat, Poultry and Seafood | Baked Goods / Cereal Products
Snack Foods | Dairy Applications
SOY PROTEIN IN DAIRY APPLICATIONS
Food Applications
Soy protein is a cost-effective way to reduce fat and match or increase the protein content of a variety of diary products such as cheese, milk, frozen dairy desserts, whipped toppings, yogurt and coffee whiteners. Soy protein are lactose-free, cholesterol-free and provide an alternative ingredient in the development of foods for the 30 million Americans who are lactose intolerant.
Soy Products Used
Isolated soy protein and soy protein concentrates are used as protein supplements in dairy products because of the fine particle size, high protein content, dispersibility, and flavor. They help to emulsify fats, control viscosity and provide textural characteristics.
Isolated soy protein , soy protein concentrates and soy flour can be used as an ingredient in low-cost alternatives to milk solids used in beverage mixes for human consumption.
Soy Protein Functional Benefits
| Benefits | Soy Protein Products | ||
| Isolated Soy Protein | Soy Protein Concentrates | Soy Flour | |
| Foaming | X | ||
| Replaces / Increases Protein | X | X | X |
| Dispersible | X | X | |
| Controls Viscosity | X | X | |
| Gelation | X | X | |
| Emulsifies Fats | X | X | |
| Low Flavor Profile | X | X | |
| Replaces Milk Solids | X | X | X |
SAMPLE FORMULAS
Low-Fat (3%) Frozen Dessert
(All vegetable-vanilla)
| Ingredients | % |
| sucrose | 15.00 |
| maltodextrin (10 DE) | 5.00 |
| hydrogenated soybean oil | 2.80 |
| isolated soy protein (Ardex F Dispersible*) |
3.70 |
| corn syrup 36/43 | 8.00 |
| mono and diglycerides | 0.20 |
| vanilla | 0.30 |
| sodium hexametaphosphate | 0.20 |
| guar gum | 0.12 |
| xanthan gum | 0.03 |
| water | 64.65 |
| Total | 100.00 |
Directions:
1. Mix water and isolated soy protein under good agitation. Hydrate for 15 minutes at high shear.
2. Pre-blend guar and xanthan gum with sucrose. Add to batch under good agitation.
3. Add corn syrup and maltodextrin.
4. Add premelted fat, emulsifiers and flavors.
5. Pasteurize and homogenize at 2500/500 PSIG.
6. Age at 36°F for five hours.
7. Freeze at desired overrun and package.
SOURCE: Archer Daniels Midland Company
Imitation Mozzarella
(15% caseinate substitute)
| Ingredients | % |
| isolated soy protein (Ardex F Dispersible*) |
3.56 |
| rennet casein | 7.82 |
| sodium caseinate | 10.03 |
| calcium caseinate | 2.29 |
| whey protein concentrate | 1.44 |
| corn starch | 1.00 |
| disixlium phosphate | 0.72 |
| sodium citrate | 0.25 |
| sodium chloride | 1.00 |
| sorbic acid | 0.16 |
| tetrasodium pyrophosphate | 0.64 |
| guar gum | 0.10 |
| soybean oil (92°F melt) | 22.40 |
| flavor (starter distillate) | 0.73 |
| lactic acid, 88% | 0.73 |
| water | 47.13 |
| Total | 100.00 |
Directions:
1. Add caseinates and whey protein to 75% of water. Heat to 150° F.
2. Add flavor and 75% of premelted oil.
3. Add remaining dry ingredients. Mix and heat to 180-185°F
4. Adjust temperature to 150°F and mix until cheese-like.
5. Add remaining water and oil; then add lactic acid.
6. Mix until emulsion forms. Cool and store.
SOURCE: Archer Daniels Midland Company