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Solvent extraction
of oil from dehulled and flaked soyabeans leaves residual flakes
containing about 52% protein.
Soya protein has become an invaluable multipurpose tool in today's
food industry. It provides essential and convenient processing
functions as well as nutrition enhancing functions in a variety
of food products such as bakery items, baby foods, infant formulas,
emulsion type and restructured meat, poultry and sea food products
as well as in several dairy applications.
Pennwalt India Limited has developed a highly efficient and cost
effective continuous process for production of soyaprotein isolate.
The process comprises following steps.
1.Extraction of protein from defatted soya solids using an aqueous
medium which may vary in pH from near neutrality to moderately
alkaline using a suitable alkali.
2.Separation of protein containing extract from spent solids.
3.Precipitation of major proteins by addition of a suitable acid,
to the protein extract.
4.Dewatering of the protein curd and its neutralisation.
5.Conditioning and drying of neutralised protein.
ADVANTAGE OF PENNWALT PROCESS
Continuous process centeredaround the world renowned Pennwalt
Super-D- Canters.
Sanitary design features and clean-in-place systems ensure
the finest hygienic standards of productions.
Ease of operation.
High process yield.
Uniform protein isolate quality that meets the stringent international
standards.
Final product
can be tailor-made to meet specific functional requirements.
PROCESSING CAPACITY : 50-4000 kg/day SPI Production Plants
Higher Capacities considered on request.
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