What You Need to Know
Soy protein unfolds at 70–80 °C, forming a gel upon cooling that is strengthened by 80 °C heating for 5 min. Lactic acid bacteria proteolyze the protein into 200–1000 Da peptides at 30 °C, enhancing flavor. Carrageenan stabilizes fat droplets (<5 µm) when emulsified at 70 °C for 2 min and rapidly cooled to 4 °C. Vacuum dehydration at 60 °C preserves protein integrity while removing 85 % moisture.
The Science
Primary Reaction
Thermal denaturation and gelation of soy protein isolate; proteolytic fermentation; carrageenan emulsion stabilization; vacuum dehydration.