| abstract |
The present disclosure describes compositions having an improved creamy mouthfeel and the health benefits of soy protein. Further described are compositions comprising soy protein particles having a mean particle size distribution of from about 0.1 to about 10 microns, wherein the compositions are substantially free of fat. Other described compositions are those comprising soy protein particles having a mean particle size distribution of from about 0.1 to about 10 microns; and having a pH of from about 6 to about 8 or, alternatively, from about 2.5 to about 3.5. n The disclosure further relates a process for producing a composition comprising soy protein particles, comprising the steps of: n a) providing a mixture of a soy protein and an aqueous liquid, wherein the pH of the mixture is at least about 11; n b) lowering the pH of the mixture to a pH of from about 6 to about 8 and applying mechanical energy to the mixture; n wherein when the pH of the mixture is greater than about 8 the temperature of the mixture is at about 20° C. or less; and wherein the soy protein particles have a mean particle size distribution of from about 0.1 to about 10 microns. |