Soybean products have an important role in food industry owing to their functional properties - water and fat binding, as well as to their nutritive significance through increased protein content.

Sojaprotein’s products for human consumption are intended for:

  • Industrial meat processing
  • Confectionery industry
  • Baking industry
  • Pasta industry
  • Vegetable oil and fat production
  • Dietetics and pharmaceuticals
  • Use in individual diets and in the catering industry
  • Use in vegetarian and vegan products

Sojaprotein’s products are divided into the following categories:

  • Flours and grits
  • Textured soybean flour products
  • Soy protein concentrates
  • Textured soy protein concentrates
  • Functional mixtures
  • Oil products

Soybean products have a lot of different applications. The main products obtained by milling and sieving are flours and grits, which can have, beside different particle size, also various fat and protein content. The protein content in these products ranges from 41% to 53%, while the oil content varies from 1.2 to 23%. Depending on those characteristics, the products are used in many food industry branches.

Defatted lightly toasted white flakes obtained from processed soybeans are the starting raw material for the production of textured proteins. Sojaprotein produces textured products of various granulation and colors (minced, flakes, chunks, slices). These products are similar to meat in texture and form, and therefore are mostly used in the meat processing industry as meat analogues.

Crude degummed soybean oil has many uses in food-processing industry, pharmaceutical industry and wide variety of technical applications. In food industry, soybean oil is mainly used for the production of solid fats and margarine.

Soybean lecithin contains 65% of phospholipids, and has a wide use due to its emulating properties. Soy lecithin as a natural antioxidant and natural source of potassium and calcium has a beneficial effect on the body. That is why it is used in the production of dietary supplements.

A higher soybean processing phase is the production of traditional soy protein concentrates containing nearly 70% of protein. They have important application both as flour and texturates. Read more about soy protein concentrates here.