| abstract |
THIS INVENTION IS RELATED TO A NEW PRODUCT BASED ON SOY PROTEIN ENRICHED WITH ISOFLAVONE AND THE PROCEDURE USED FOR ITS MANUFACTURE. THE FINISHED SOY PROTEIN BASED PRODUCT HAS AN APPETIZING AROMA AND FUNCTIONAL PROPERTIES. YOUR ISOFLAVONE CONTENT HAS INCREASED SUBSTANTIALLY IN COMPARISON WITH THE CONCENTRATES AND ISOLATED FROM TRADITIONAL SOY PROTEINS. IN ADDITION, THE TOTAL SULFUR WITH AMINO ACIDS CONTENT HAS BEEN COMPARED TO THE ISOLATED SOY PROTEIN ISOLATED. THE MANUFACTURING PROCEDURE OF THE NEW PRODUCT OF RED SOY PROTEIN AS A RESULT AN IMPROVED PRODUCTION AND LESS WASTE COMPARED TO EMPLOYEES TO MANUFACTURE CONCENTRATED AND ISOLATED FROM SOY PROTEIN. THE NEW PRODUCT OF SOYTE PROTEIN HAS AN APPETIZING AROMA, AS WELL AS A COMPOSITION AND A UTILITY AS INGREDIENT IN THE PRODUCTION OF FOOD PRODUCTS BASED ON DAIRY OR MEAT, LIKE BABIES, NUTRITIVE DRINKS, BATTERY MILK EXTENDED , HAPPENED CHEESE TO SPREAD PROCESSED, HAM WITH INJECTED WATER AND ICE CREAMED DESSERTS. |