Soy proteins
Applications and brand names
Cargill has worldwide processing capabilities, with plants in The Netherlands, Belgium and the US.
We believe in supporting consumer preferences and customer choices. Therefore, building on the Cargill local resources and relationship with the farmers around the world, we offer both standard and Identity Preserved soy flours.
Full-Fat Soy Flour: ProFull™
ProFull™ is a wholesome soy flour product range consisting (in dry form) of 40% protein and 20% soy lipids which are rich in unsaturated fatty acids (linoleic and linolenic), lecithin, vitamin E and sterols.
Cargill produces three types of full-fat soy flours, currently marketed throughout Europe: enzyme-active, toasted (debittered) and full-fat grits.
- Enzyme-active soy flour has high lipoxygenase activity which softens and whitens the bread crumb. This product is specifically developed for flour and bread improvers.
- Full-fat soy flour is produced utilizing a unique toasting process. This functional protein product has a pleasant and nutty-like taste, a pleasant creamy color and very high functionality. The high lecithin and tocopherol content emulsifies oils and protects them against oxidation, which makes it an excellent homogenizer and stabilizer in fat based fillings and chocolate spreads. Its high water and fat binding and coating properties makes debittered soy flour a valuable ingredient for cakes, pancakes and cookies, replacing eggs in their formulation and extending their shelf life.
- ProFull toasted grits are golden-yellow grains with a mild, nutty taste and distinctive bite. They make an excellent nut alternative for multi-grain bars, breads and nut based fillings.
Defatted Soy Flour: Prolía™
The Prolía™ line of soy products is produced from high quality beans which are further processed into a variety of soy products, including flour, flakes, and grits.
Prolía™ soy flour can be used in multiple applications to create many functional attributes.
Defatted soy flours give a protein boost to recipes (54% protein).
In bakery, defatted soy flour contributes to a better crumb structure, improves dough machineability (making the dough more elastic), increases water absorption and retention and replaces eggs. Due to its film-forming properties, the shelf-life stability of baked products is significantly increased, preventing fat migration and water uptake.
BREADS
Prolía™ soy flour increases yields in white and specialty breads by absorbing and holding more water through baking. Results demonstrate that it is capable of binding more than 3x its weight in water – and more cost effectively than other protein ingredients.
HAMBURGER BUNS
Low cost ingredients are important to quick-serve restaurants, but poor quality can quickly mean lost customers. Supplementing the baking mix with Prolía™
soy flour can reduce total ingredient cost, increase yield, and enhance bun consistency and quality through increased moisture retention.
PASTA
Low in fat and cholesterol-free, no-egg soy pasta is a good source of protein. Macaroni, spaghetti, and soup noodles can be fortified with Prolía™ soy flour to increase nutritional value and meet the FDA health claim.
SNACKS
A blend of soy and wheat flours results in a pleasant, slightly nutty-flavored cracker. One of the fastest-growing bakery categories, snack crackers are an ideal way to offer convenient soy protein.
DONUTS
Prolía™ relecithinated soy flour is an economical way to reduce the fat content, give a less greasy appearance, and save the cost of lost oil from the fryer.
PANCAKES
Studies have shown that replacing egg in a mix with Prolía™ relecithinated soy flour yielded more pancakes and reduced cost by >14%. These pancakes were virtually indistinguishable from egg-containing versions in height, diameter, texture, color, flavor, and mouthfeel.
Prolía™ soy flour also boosts protein and has been shown to successfully replace dairy or egg ingredients in cakes, cookies, muffins, waffles, tortillas, cereals and more.
Capitalize on European and U.S. health claims*
*UK
The UK JHCI approved the following health claim: the inclusion of at least 25g soy protein per day as part of a diet low in saturated fat can help reduce blood cholesterol.
It recognised that soy protein has the property of lowering the concentration of blood cholesterol. This is associated with a reduction in risk of coronary heart disease, a prime cause of premature death in the European adult population.
*USA
On October 26, 1999, the FDA authorized the use of a health claim for soy protein relating to reducing the risk of coronary heart disease. The regulation provides that 25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Soy foods that contain at least 6.25 grams of soy protein per reference amount customarily consumed (RACC), as well as meeting the other requirements in the regulation, will be allowed to make a Soy Health Claim.
The health claim has boosted an already strong consumer interest in soy foods. Consumers are not only consuming traditional soy foods in greater numbers, they are also looking to find soy in more mainstream foods such as breads, cereals, snacks, and pastas.
Textured Soy Flour: Prosanté™
Prosanté™ is a high quality source of protein.This textured soy flour has a protein content of 54% and is available in a variety of shapes and sizes.
It mimics the look and fibrous structure of cooked meat. It may also be used to add protein and crunch to nutrition bars and snacks. Prosanté™ provides flavorful, more healthy versions of conventional food favorites including:
Processed MEAT
Extending ground meat with Prosanté™ textured soy flour increases yield, adds juiciness and lowers fat in patties, meatballs, canned chili and stews. In its hydrated form, textured soy flour can be used in many formulations, to replace a substantial portion of the raw meat.
POULTRY
Prosanté™ textured soy flour in ground chicken patties decreases ingredient costs and reduces loss of water and/or fat during cooking. Even with chicken’s delicate flavor, a series of taste tests concluded that patties with 10% Prosanté™ textured soy flour were indistinguishable from all-chicken patties – and half the participants preferred them.
NUTRITION BARS
A unique, lightly textured Prosanté™ textured soy flour is ideal for granola-type cereal bars that can contain >30% textured soy flour by weight – a tasty, portable, convenient way to meet health claims.
Prosanté™ Plus Flavored
Our popular savory imitation bacon bits are similar in look, taste and crunch to fried, crumbled bacon. A variety of flavors and a range of sizes, from bits to chips, adds appeal and texture as toppings or recipe ingredients.
Please ask us about customized sizes, colors and flavor opportunities for meat, cheese, or nut analogue products.