Application Of Soy Protein Powder In Candy

Soy protein powder contains fat, lecithin and protein in a very finely dispersed state, making it particularly effective. It is not easy to become sour and easy to digest. It contains a high content of plant soft phospholipids, which is particularly beneficial to the nervous system. Soy protein powder has a strong emulsifying ability, which can effectively inhibit the separation of oil and water in the confectionery materials and fillings. It can still improve the brittleness of fat, making it more suitable for consumers' taste. It can improve the waxy texture and sticky texture when eating, enhance the creamy taste, and inhibit the generation of aging. Many oil-containing candies, such as chocolate and candies containing coconut, are prone to oil corruption. In order to prevent For high-quality corruption caused by oxidation, antioxidants are generally added, but according to modern requirements, chemicals are no longer applicable. . Soy protein powder contains a variety of natural antioxidant components. Adding them to candies can inhibit the oxidation of fat in candies by air, significantly prolonging the shelf life of the product without compromising its flavor. In any type of candy filling, as long as the soy protein powder is added, the shelf life can be extended. The addition of soy protein powder generally does not affect the original formula of the product, and its addition amount is about 3% of the total mass of the product, or 10% of its oil content.

Because some materials contain oil and moisture at the same time, the high viscosity formed by them may affect its operation, which can be improved by adding soy protein powder. This type of material often sees free grease or free water in actual operation. Soy protein powder can achieve amazing results when used in the above situation. For example, adding soy protein powder to a massecuite that has begun to seep oil or water can make it blend smoothly. The sugar core semi-finished products of chocolate coated products are easy to squeeze free oil out of the surface during operation. When chocolate coating is applied, this layer of surface oil film is prone to quality problems, causing the product to appear surface frosting in a short period of time, forming a gray surface layer. Under the above circumstances, soy protein powder can be effectively used for the surface coating of prefabricated sugar cores. It can absorb the exuded oil and prevent the formation of a continuous surface oil film. In this respect, soy protein powder can at least act as a surface frost inhibitor.

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