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 Dietary Supplement
SoyScienceTM has a high bulk density that we find it suitable for tableted and/or encapsulated products.
 Beverage
SoyScienceTM can also be incorporated into a beverage. By adding thickening agent such as polysaccharide, SoyScienceTM can be made to become diffusible and stable within a liquid system. In Japan, Kyowa Hakko produced a bottled retail drink version of SoyScienceTM called “CSPHP-EKI“, having a pineapple flavor, and is being sold in Japan gaining high popularity.
Functional Food
The stability of SoyScienceTM
in multiple pH conditions, in heated environments, and in contact
with other food components, such as protein, lipid, starch, emulsifier
and minerals clearly indicates that SoyScienceTM
can be incorporated into a wide variety of food systems. Furthermore,
SoyScienceTM
has improved texture when compared to soy protein, hydrolyzed soy
protein or lecithin. Negative characteristics such as the bitterness
of the soy hydrolysate and the hygroscopicity of lecithin have restricted
the use of both compounds as a widely used food component. We have
discovered that by combining the two, we are able to dramatically
reduce the deficit of the each component. Hence, SoyScienceTM
positions itself as a viable product that can be incorporated into
wide variety of food applications such as dairy (spread, cheese, yogurt),
bread, salad dressing, seasonings, confectionary (potato chips, jelly),
meat (meatball, sausage), noodles, miso paste, tofu, natto (fermented
soy bean), etc.
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