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All Journal World Nutrition Journal
Ayu P.G Prayudani
Department of Food Science and Technology
Medicine & Pharmacology Public Health

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The Overview of Food Technology to Process Soy Protein Isolate and Its Application toward Food Industry Made Astawan; Ayu P.G Prayudani
World Nutrition Journal Vol. 4 No. S1 (2020): Soy Plant-based and Fiber in Children’s Gut Health, Growth & Development
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V04.S1.0003

Abstract

Soy protein isolate (SPI) is the purest form of protein from soybean with minimum protein content of 90%. Due to its high protein content, SPI is commonly used in food processing for improving the quality of food products, including infant formula. The use of SPI in infant formula is mainly designed for infant who cannot tolerate cow’s milk-based formula. This report reviews the benefit of using SPI in soy-based infant formula rather than soymilk from whole soybean itself. It will also review the technology of soy protein isolation which can result SPI for high quality infant formula, including the reducing of unfavourable ingredients which will ensure the safety of soy protein-based infant formula.
Co-Authors MADE ASTAWAN