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Compare between ISP and soy flour
The cost of isolated soybean proteins is five to seven times higher than that of defatted soy flour. On an equivalent protein weight basis, the cost ratio of these two products is nearly 3:1.
The major reasons for the added cost will become evident from the explanation of the manufacturing methods for ISP.
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Known physicochemical basis of some of these texturization processes are presented below: 1.Thermal Coagulation and Film Formation: Concentrated soy proteins can be thermally
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