protein dry fractionation

Potato starch is a fine, white powder extracted from potatoes. Unlike potato flour, which uses the whole potato, potato starch is pure starch isolated from the potato’s cells. This makes potato starch a neutral-tasting, versatile ingredient widely used in cooking and industry. Key Characteristics of Potato Starch Feature Description Granule Size Large, smooth, and uniform […]

Cocoa press cake is the solid residue obtained after extracting cocoa butter from cocoa beans, typically containing 10%–24% residual cocoa fat. It is the primary raw material for producing high-quality cocoa powder. In the chocolate, bakery, beverage, and cosmetics industries, the particle size of cocoa powder directly affects product mouthfeel, solubility, and stability. Ultrafine grinding

Soy protein Powder is a plant-based protein extracted from soybeans. Because of its high nutritional value and wide range of applications, it is often referred to as “plant meat” or “meat grown from the ground.” It is not only a primary protein source for vegetarians but is also widely used in the food industry, sports

Project Overview: Item Description Project Name Uzbekistan Corn Starch Ultrafine Processing Plant Customer Location Uzbekistan Application Material Corn Starch Core Equipment Epic Powder Air Classifier Mill MJW280-L Design Particle Size D50: 50 μm Design Capacity 100 kg/h Material Characteristics & Corn Starch Processing Requirements Material:Corn starch is a natural polymeric carbohydrate widely used in the

Plant-based beverages, including soy milk, almond milk, and oat milk, have become increasingly popular among health-conscious consumers and those with dietary restrictions like lactose intolerance or vegan preferences. One of the key ingredients in these beverages is dispersed isolated soy protein. This form of soy protein plays a significant role in enhancing the texture, nutritional

Chocolate has always been linked to indulgence—rich taste, high sugar, and satisfying sweetness. Traditionally, it has rarely been viewed as a nutritious food. But as consumers increasingly seek healthier, functional snacks, the chocolate industry is embracing new ingredients. Among them, soy protein isolate (SPI) is emerging as a key driver reshaping chocolate into a protein-rich,

By 2025, pea protein isolate (PPI) has become the dominant ingredient in the plant-protein market. With a protein content of 85–90%, a smooth mouthfeel, and almost no beany flavor, PPI is highly favored by vegans, athletes, and individuals with allergies.However, few people realize that the true “hero behind the scenes” that transformed pea protein from

As the global demand for plant-based proteins rises, pea protein has become a leading ingredient thanks to its high nutritional value, non-allergenic nature, gluten-free profile, and sustainable cultivation. It is widely used in food manufacturing, sports nutrition, supplements, and vegan products as a major alternative to soy protein. To ensure maximum purity and functional performance,

Plant protein refers to proteins extracted from plant-based raw materials such as peas, soybeans, chickpeas, rice, wheat, and other grains or legumes. With the global rise of healthy diets, vegan foods, and sustainable nutrition, plant protein has become a key ingredient in alternative meat, dairy substitutes, sports nutrition, and functional foods. To achieve high purity,

Peas, known for their high protein content and low allergenicity, have become a crucial raw material in the production of plant-based foods and nutritional supplements. As global demand for plant-based diets continues to rise, extracting high-value components such as plant proteins, dietary fibers, and starches from peas has become increasingly important. However, achieving efficient separation