Within the framework of the VII International Business Forum “World Soy”, the issues of using soy as a component of specialized food products were discussed.
Chemical data.the composition of raw soybeans:
• fat content ~ 18%
• the content of high-grade protein reaches 50%
• vitamins A, E, K
• potassium, iron, iodine, phosphorus, calcium
• fiber
“Medical and biological studies of specialized products indicate good tolerability and clinical effectiveness of the use of soy and its processed products in the diet of people with gluten and lactose intolerance, a decrease in nutritional status, diabetic patients with diseases of the cardiovascular system.” – Gaponova Lilia Valentinovna, Ph.D., Head of the Department of Therapeutic and Preventive and Children’s catering “ВНИИЖиров“
Technological solutions for processing soy seeds into food ingredients:
1. Technologies aimed at isolating one component in its pure form (production of soy isolates, concentrates, refined deodorized oil, fiber)
2. Technologies aimed at processing whole soybeans (production of soy base, soy mass, natto, tofu, tempie, miso, whole soy flour)
ВНИИЖиров has developed a technology and prepared a package of regulatory documentation for the production of isolate and concentrate of soy protein brand “D”, intended for use in formulations of baby food and dietary nutrition.