Introduction

Increased consumer health awareness spells important new opportunities for manufacturers.

By eliminating the ‘beany’ taste so typical of earlier processes, SPP technology has unlocked endless opportunities for incorporating soy ingredients into a great variety of foodstuffs – or even effectively replacing or partly-replacing traditional ingredients, without reducing nutritional values.

In food marketing, taste has always been paramount and SPP soy ingredients meet consumer taste expectations. They are not only bland and ‘non-beany’ but absorb the taste characteristics of partly-replaced traditional ingredients. The ingredients can be used as effective, economic alternatives in popular preparations and are likely to enhance taste and mouth-feel.

Soy may contribute to reducing cholesterol levels. There is evidence of growing public health awareness, encouraged by declarations of the Heart Association and the World Health Organisation that an elevated level of blood cholesterol (hypercholesterolaemia) is life threatening, as it predisposes coronary heart disease and stroke. Here is an opportunity for manufacturers to stress the beneficial characteristics of soy in this regard in their packaging and product advertising – within current mandatory packaging guidelines. The American Food and Drug Administration (FDA) now permits United States manufacturers to state on their packaging that the consumption of 25g of soy protein a day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. In South Africa, reference to the FDA ruling can only be quoted in this context. Lastly, SPP can provide certified non-GM products.

SPP Soy ingredients

 Factory capacity is 600 tonnes of Multi Base per month plus 300 tonnes of human grade SPP Soy Fibre.

SPP ingredients are good flavour carriers and excellent foaming agents. Fat and water absorption levels are also above similar products. The ingredients can be utilised as nutrient-rich extenders.

Category	Product range	Description
Dairy-like products	MultiBase Medium-fat soy blends Full-fat soy blend, fortified	Bland medium and full fat (approx 23% mono- and 62% poly-unsaturated fatty acids) powders made from soybeans
Soy Fibre	SPP Soy Fibre (min. 16% fibre)	A bland high fibre protein product derived from soybeans
Instant Meal	Soya-Maize Blend Soya-Sorghum Blend	An instant meal made from soypowder and precooked maize meal or sorgum
Supplements	Insta Drink	Medium fat soy nutritional drink, vitamin enriched and flavoured.
Lifestyle	Advance Nutrition	Scientificaly formulated protein based micro and macro nutrient powder dry blended with additional vitamins, minerals, amino acids and flavours.
Custom Blends	Contract manufacture        according to specific customer requirements

Product Description
MultiBase is a full fat soy powder (i.e. no oils have been removed from the soybean) with a minimum of 40% protein content and is derived from South African soybeans.

Nutrient composition
Protein, carbohydrates and fat (approx 23% mono- and 62% poly- unsaturated fats - PUFA) – all of soybean origin.

Characteristics
MultiBase is a uniform creamy powder. It has excellent dispersibility in water and is freeze/thaw stable. When reconstituted it has a smooth creamy mouth-feel. It is characterised by its good nutritional value and contains no preservatives. It has a shelf-life of minimum 10 months when stored in a cool, dry, ventilated place at temperatures below 25°C with relative humidity below 65%. Halaal and Kosher-Pareve certificates are available.

Recommended uses
SPP MultiBase is used to manufacture soymilk powders which are used as ingredients in the production of a variety of dairy-like products.
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· As an ingredient in dry blending
Medium and full fat soymilk powders and soy/dairy powders.

· Food manufacturing
Sauces, soups, desserts, instant puddings, bakery products, pasta, instant cereals, energy bars, pre-mixes.

· Manufacturing of dairy-like products
Frozen desserts, non-dairy cultured soy desserts (yoghurt-like), creamers, savoury dips (cottage cheese-like products), cheese- like spreads, meal supplements, UHT/retort products (non-dairy fruit blends, soymilk shakes) and replacement of milk solids.

· Vegetarian products
Tofu

Health related information

· Cholesterol lowering
Diets which contain 25g soy protein (4x 6,25g) daily which are low in saturated fats and cholesterol, may reduce the risk of heart disease by lowering cholesterol levels.

· Prebiotics
Prebiotics are the food components that escape digestion by normal human digestive enzymes and reach the large intestine where they may create conditions that will promote the growth of indigenous, intestinal bacteria, also referred to as probiotics and considered to be beneficial.

Recipe suggestions
Non-dairy drinking yoghurt base View
Non-dairy fruit yoghurt base
Non-dairy frozen dessert

Product Information & Technical Data Sheet
View

Product Description
SPP Soy Fibre is a creamy-yellow soy powder rich in protein (minimum 28%) and fibre (crude fibre minimum 16%) with excellent water-binding characteristics.

Ingredients
Soy protein, fibre

Characteristics

· SPP Soy Fibre absorbs at least 5 times its weight in water and forms a stable emulsion, binding meat, fat and water while retaining moisture during extreme cooking conditions. It has a shelflive of minimum 12 months when stored at temperatures below 15°C with relative humidity below 65%.

· Retains moisture during extreme freeze/thaw cycles.

· Important for the absorption of natural juices and spices or flavourings and has a light yellow colour. Characterised by its good nutritional quality and it contains no preservatives.

· Halaal and Kosher-Pareve certificates are available.

Recommended uses

· An extender in fresh meat – hamburger patties, sausages.

· A food manufacturing ingredient – soups, sauces, cereals, bakery, pre-mixes.

Recipe suggestions
Sausages and Patties  View

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