Soy Protein Concentrate Reference Guide

 

Soy protein concentrate (SPC) is made wholly from defatted soy meal; soluble carbohydrates that are present in the meal, flour or TSP are removed by further processing.  It is a flour-like product consisting of about 70% protein. Soy protein concentrate is used in a variety of meat systems, baked goods, and dairy applications.  It is highly digestible and well suited for children, pregnant and lactating women, elderly, people who are ill, and situations where protein nutrition is of utmost importance. This product can also be fortified with various micronutrients and minerals.

 

1. Nutritional Values

Macronutrient and micronutrient data per 100 grams of uncooked SPC:

Nutrient

Amount per 100 grams

Unit

Moisture

9

g

Protein (N x 6.25) moisture free basis

68

g

Ash

6

g

Fat (petroleum ether)

1

g

Fat (acid hydrolysis)

3

g

Crude fiber

4

g

Total dietary fiber

19

g

Total carbohydrates

20

g

Energy

290

Kcals

 

 

 

Vitamins

 

 

Vitamin A

0

IU

Vitamin C

0

mg

Thiamine

0.32

mg

Niacin

0.72

mg

Vitamin D

trace

IU

Vitamin E

trace

IU

Vitamin B6

0.13

mg

Vitamin B12

0

mg

Folic acid

340

mcg

Biotin

trace

mg

Vitamin K

trace

 

Pantothenic acid

0.06

mg

Riboflavin

0.14

mg

 

 

 

Minerals

 

 

Sodium

11

mg

Potassium

2200

mg

Phosphorus

800

mg

Calcium

350

mg

Magnesium

335

mg

Iron

9

mg

Zinc

4

mg

Iodine

na

ppm


2. Components

            100% soy protein concentrate

 

3. Specifications

Chemical and physical requirements are:

Item

Minimum

Maximum

Protein (N x 6.25), % As is 

65

 

Moisture, %

 

6

Fat, %,  (petroleum ether)

 

1

Crude Fiber, %

 

4.0

Ash, %

 

6.0

PDCAAS

0.95

 

Carbohydrates (by difference)

20

 

Material through a U.S. standard 100 screen

95

 

Standard plate count

 

10,000

Salmonella

Negative

E. Coli

Negative

 

The product is kosher and pareve.

 

4. Packaging

Soy concentrate is shipped in 50-lb, multi-wall poly-lined paper bags.  Smaller packages of 25-lb are also available.  The heat treatment used in processing soy concentrate inactivates enzymes and kills spoilage and pathogenic microorganisms.

 

5. Shelf Life

The minimum shelf life of soy protein concentrate is one year.  Manufacturers report that adverse conditions, such as elevated storage temperature and high humidity, do not seriously reduce the shelf life.  The low moisture (<10 percent) and low fat (<one percent) content of concentrate, as with the defatted meal from which the concentrate is made, ensure that this product can be stored for long periods of time even when storage conditions are less than favorable.

 

The functional properties of the concentrate are estimated to remain excellent for one year.  The nutritional quality of the product is excellent for several years.  Storage below 75 degrees F and 60 percent relative humidity will promote longer shelf life.