February 2026

In recent years, soy protein isolate (SPI) has emerged as one of the most prominent plant-based protein sources globally, particularly in emerging markets such as India, China, Southeast Asia, Latin America, and parts of Africa. This shift is not merely a dietary trend but a strategic response to pressing economic, environmental, nutritional, and technological factors. […]

What Is Ultrafine Grinding and Why Apply It to Chicken Protein? Ultrafine grinding refers to the process of reducing chicken protein powders to extremely small particle sizes, typically achieving a D90 particle size of around 80 mesh (~177 μm) or finer. This level of micronization surpasses conventional grinding methods, which often produce coarser particles and

Project Background Konjac is a vital economic crop in Vietnam. Its core component, Glucomannan (KGM), possesses extremely high viscosity and water absorption, making it widely used in food thickening, vegetarian food manufacturing, and pharmaceuticals. However, dried konjac chips are high in fiber and toughness. Standard grinders often generate excessive heat, causing material charring or screen

In the field of nutritional supplements and functional foods, creatine (usually referring to creatine monohydrate) is one of the most popular sports supplements. It can significantly improve muscle strength, endurance, and recovery performance. However, ordinary creatine powder has relatively large particles, typically tens of microns or more. Its solubility is poor, it tends to clump

Why Ultrafine Grinding is Critical for Konjac Quality When it comes to konjac flour manufacturing, ultrafine grinding is a game changer. The quality of konjac powder largely depends on how finely it is milled, as particle size directly influences its solubility and functional properties. Particle Size vs. Solubility Viscosity Preservation Impurity Separation In , ultrafine

Defatted soybean, a byproduct of soybean oil extraction, is rich in plant-based proteins and dietary fibers. To enhance its functional properties in the food industry—such as in meat analogues, bakery products, and high-protein beverages—the material must be processed to a specific fineness to improve mouthfeel and solubility. In this case, a large-scale food processing enterprise