Explain the Properties of hydrolysed soy proteins
Partially hydrolysed soy proteins possess good foam stabilization properties and can be used as whipping agents in combination with egg albumen or whole eggs in confectionary products and desserts.
Isolated soybean protein has been shown to be an effective spray-drying aid in fruit purees. In this application, it can replace maltodextrins, with the advantage of contributing protein to the final product. A nutritious "shake" base was produced by spray-drying ripe banana puree containing up to 20% ISP on dry matter basis.