Central Soya Company, a leading supplier of soy protein concentrates, is introducing Alpha 5812 soy protein, the second new product in the company's Alpha product line.
Alpha 5812 is a spray-dried, dispersible soy protein that is processed to retain the natural solubility of the soybean protein. An additional outstanding feature of the product is said to be the improved flavor that makes it compatible in an expanded variety of food product applications.
The product is aimed at applications where dispersibility is critical, such as dry powdered beverage mixes, and where the ease of rehydration in the manufacturing process is important.
Alpha protein is low in viscosity and has a smooth mouthfeel similar to milk. Alpha protein is an alternative for whey protein, non-fat dry milk or where other functional proteins may be used.
"The Alpha product line is a major breakthrough in soy protein ingredient technology," said Jim McCarthy, group vice president-Specialty Products. "Alpha protein is very compatible in food products where whey protein, nonfat dry milk or other functional proteins are used. Food manufacturers select Alpha protein products because of their functional, organoleptic and nutritional properties."
Alpha soy protein can be used to formulate products that meet the FDA's soy protein health claim. "With the soy protein health claim on a package label, manufacturers will be able to promote their products in the rapidly growing functional foods market," said Kent Holt, director of Marketing, Specialty Products. "Functional foods and beverages are playing an increasingly important role in today's healthier diets."
Alpha soy protein has the highest naturally occurring isoflavone levels found in soy proteins and, claims the company, is an excellent highly digestible, high quality protein that provides all the essential amino acids in the proportion needed by humans.
Through a new patent-pending process developed by Central Soya, Alpha protein products retain the solubility and emulsification properties other soy proteins lose during processing. Due to its mild flavor, the product can be used in a variety of food products at or above the health claim level, even within low-flavor food systems, the company also claims.
"The protein is minimally processed, which preserves the natural functionality of soy. It has superior emulsion characteristics and will be an attractive alternative to milk and other soy proteins in beverages and dairy-like products," said George Rakes, director of Food Protein Research, Specialty Products.
Central Soya, based in Fort Wayne, Indiana, is a leading processor of oilseeds in North America, and a world leader in the research, manufacturing and sale of soy protein concentrates and lecithins. Central Soya has 28 operating locations in the United States, Canada, Denmark and France and employs over 2,000 people. Central Soya is a Bunge company.