Introduction of Low-temperature Soybean Meal Solution
Advanced sub-critical extraction technology to produce high-quality low-temperature soybean meal.
The process has the characteristics of:
(1) The temperature is relatively low;
(2) The time is short;
(3) The degree of protein denaturation is low, and the NSI index is maintained at a high level, which improves the utilization rate of protein.
(1) The temperature is relatively low;
(2) The time is short;
(3) The degree of protein denaturation is low, and the NSI index is maintained at a high level, which improves the utilization rate of protein.
soy protein isolate disperse type
soy protein concentrate
soybean tissue protein
Oil Processing Projects
You Might Also Be Interested In
Related Products
You Are Welcome To Consult Our Solutions, We Will Communicate With You In Time And Provide
Professional Solutions
Full Lifecycle Service
We provide customers with full life cycle engineering services such as consulting, engineering design, equipment supply, engineering operation management, and post renovation services.
We're Here to Help.
Frequently Asked Questions
-
Grain & Oil Processing Equipment as a New Driver of Productivity+Cutting-edge technologies such as synthetic biology and AI-powered precision nutrition are reshaping the food industry, enabling a paradigm shift from “natural growth” to “molecular design.”
-
Technology for Producing Diacylglycerol+Diacylglycerol oil is made from edible oils such as soybean oil, rapeseed oil, flaxseed oil, and palm oil.
-
The enzyme-based production of D-Allulose independently developed by COFCO Corporation+COFCO Biotechnology's Corn Deep Processing National Engineering Research Center, in collaboration with the COFCO Nutrition and Health Research Institute, has developed an enzyme-based technology for producing D-Allulose from corn starch after years of research.
-
Scope of Technical Service for Grain-based Biochemical Solution+At the core of our operations are internationally advanced strains, processes, and production technologies.
Inquiry
