Soy ingredient meets demands of extruded products
January 20, 2010
by Jeff Gelski
ASHDOD, ISRAEL — Solpro 842, a new soy protein isolate, is processed in a way that allows it to meet the demands of soy crisps, extruded snacks and cereals, according to Solbar Industries, Ltd., based in Israel. The soy protein isolate consistently has low viscosity when subjected to the heat and shear of extrusion while maintaining a bland flavor profile.
The company invested more than $1 million and 18 months in the development of a new technology to produce Solpro 842.
“Launching Solpro 842 is one part of Solbar’s strategic commitment to grow in the nutritional foods market through new and advanced applications of soy proteins,” said Shaul Shelack, chief executive officer of Solbar. “We have high expectations for this new development to increase its capabilities, satisfy customers and generate substantial sales in 2010.”