{"id":2583,"date":"2026-01-22T11:27:28","date_gmt":"2026-01-22T03:27:28","guid":{"rendered":"https:\/\/protein-dry-fractionation.epic-powder.com\/?p=2583"},"modified":"2026-01-22T11:27:33","modified_gmt":"2026-01-22T03:27:33","slug":"how-does-soy-protein-ultrafine-grinding-technology-achieve-a-smooth-20-micron-powder","status":"publish","type":"post","link":"https:\/\/protein-dry-fractionation.epic-powder.com\/es\/how-does-soy-protein-ultrafine-grinding-technology-achieve-a-smooth-20-micron-powder\/","title":{"rendered":"\u00bfC\u00f3mo la tecnolog\u00eda de molienda ultrafina de prote\u00edna de soja logra un polvo suave de 20 micrones?"},"content":{"rendered":"<h2 class=\"wp-block-heading\" id=\"h-why-particle-size-matters-in-soy-protein-ultrafine-grinding\">\u00bfPor qu\u00e9 es importante el tama\u00f1o de las part\u00edculas en la molienda ultrafina de prote\u00edna de soja?<\/h2>\n\n\n\n<p>Al trabajar con <strong>aislado de prote\u00edna de soja (SPI)<\/strong>El tama\u00f1o de las part\u00edculas es m\u00e1s que un simple n\u00famero: influye directamente en la funcionalidad, el atractivo sensorial y los beneficios nutricionales.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Percepci\u00f3n sensorial: la textura suave gana<\/h3>\n\n\n\n<p>El paladar humano es sorprendentemente sensible a la textura. Las investigaciones demuestran que existe un umbral biol\u00f3gico para la detecci\u00f3n de rugosidad de alrededor de 30-40 micras. Cuando las part\u00edculas de prote\u00edna de soja superan este umbral, puede producirse una sensaci\u00f3n arenosa o \u00e1spera en boca, lo que afecta negativamente la aceptaci\u00f3n del producto. Una molienda ultrafina de hasta un d50 de 20 \u03bcm crea un polvo excepcionalmente suave, lo que ayuda a:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ofrezca texturas cremosas y consistentes en carnes y bebidas de origen vegetal.<\/li>\n\n\n\n<li>Mejora la sensaci\u00f3n en boca sin necesidad de aditivos adicionales.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"534\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/soy-protein-powder.webp\" alt=\"prote\u00edna de soja en polvo\" class=\"wp-image-2496\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/soy-protein-powder.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/soy-protein-powder-300x200.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/soy-protein-powder-768x513.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/soy-protein-powder-18x12.webp 18w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">prote\u00edna de soja en polvo<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Solubilidad y dispersibilidad: el \u00e1rea superficial determina la suspensi\u00f3n<\/h3>\n\n\n\n<p>Las part\u00edculas m\u00e1s peque\u00f1as tienen una densidad mucho mayor. <strong>relaci\u00f3n superficie-volumen<\/strong>, lo que aumenta significativamente la solubilidad y la dispersabilidad. Con una molienda ultrafina, la prote\u00edna de soya en polvo se suspende m\u00e1s f\u00e1cilmente en l\u00edquidos, lo que resulta en:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tiempos de hidrataci\u00f3n m\u00e1s r\u00e1pidos.<\/li>\n\n\n\n<li>Mezclas m\u00e1s suaves y sin grumos.<\/li>\n\n\n\n<li>Estabilidad mejorada en formulaciones como batidos de prote\u00ednas y alternativas l\u00e1cteas.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Absorci\u00f3n de prote\u00ednas: mejora la bioaccesibilidad<\/h3>\n\n\n\n<p>Una molienda m\u00e1s fina no solo influye en la manipulaci\u00f3n del producto, sino tambi\u00e9n en su nutrici\u00f3n. Las part\u00edculas ultrafinas mejoran la disponibilidad de prote\u00ednas al:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Aumentar la superficie de contacto con las enzimas digestivas.<\/li>\n\n\n\n<li>Mejorando <strong>bioaccesibilidad de las prote\u00ednas<\/strong> y absorci\u00f3n.<\/li>\n\n\n\n<li>Preserva la estructura de la prote\u00edna cuando se procesa con cuidado, evitando la desnaturalizaci\u00f3n.<\/li>\n<\/ul>\n\n\n\n<p>En resumen, controlar el tama\u00f1o de las part\u00edculas a trav\u00e9s de una molienda ultrafina es crucial para optimizar el rendimiento funcional y fisiol\u00f3gico de los polvos de prote\u00edna de soja, brindando el mejor sabor, solubilidad y absorci\u00f3n de nutrientes que exigen los innovadores en alimentos de la actualidad.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">La tecnolog\u00eda: Molinos clasificadores de aire (ACM) para prote\u00edna de soja<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing-1.webp\" alt=\"Molino clasificador de aire en el procesamiento de prote\u00edna en polvo\" class=\"wp-image-2476\"\/><\/figure>\n\n\n\n<p>Para la molienda ultrafina de prote\u00edna de soja, los molinos clasificadores de aire (ACM) son la mejor opci\u00f3n. A diferencia de los molinos tradicionales de pasadores o martillos, los ACM combinan la molienda y la clasificaci\u00f3n en un solo paso, lo que permite un control preciso del tama\u00f1o de part\u00edcula. Este proceso de clasificaci\u00f3n integrado garantiza un d50 constante de alrededor de 20 \u03bcm, ideal para el procesamiento de aislado de prote\u00edna de soja (SPI), que afecta directamente la solubilidad y la textura.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u00bfPor qu\u00e9 elegir ACM en lugar de molinos de pasadores y martillos?<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Tama\u00f1o de part\u00edcula m\u00e1s fino y uniforme:<\/strong> Los molinos de p\u00faas y martillos suelen producir una distribuci\u00f3n de tama\u00f1o de part\u00edcula m\u00e1s amplia, lo que provoca inconsistencias en su funcionalidad. Los molinos de bolas mantienen una distribuci\u00f3n de tama\u00f1o de part\u00edcula (PSD) ajustada, crucial para optimizar la textura de la carne vegetal y la dispersabilidad de la prote\u00edna de soja.<\/li>\n\n\n\n<li><strong>Generaci\u00f3n de calor reducida:<\/strong> Los molinos convencionales suelen generar un calor excesivo, lo que conlleva el riesgo de desnaturalizaci\u00f3n de las prote\u00ednas. Los molinos ACM utilizan un flujo de aire de alta velocidad que enfr\u00eda la c\u00e1mara de molienda, preservando as\u00ed las propiedades funcionales de las sensibles prote\u00ednas de soja.<\/li>\n\n\n\n<li><strong>Eficiencia energ\u00e9tica:<\/strong> Los ACM consumen menos energ\u00eda ya que la rueda de clasificaci\u00f3n clasifica las part\u00edculas seg\u00fan su tama\u00f1o, lo que reduce la molienda excesiva y mejora la eficiencia del rendimiento.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Manejo de la sensibilidad al calor en la molienda de prote\u00edna de soja<\/h3>\n\n\n\n<p>La prote\u00edna de soya es sensible al calor, y una temperatura excesiva durante la molienda puede causar desnaturalizaci\u00f3n, lo que afecta negativamente la solubilidad y la bioaccesibilidad. El flujo de aire de refrigeraci\u00f3n integrado en los ACM ayuda a mantener bajas temperaturas de procesamiento, evitando da\u00f1os a la prote\u00edna y garantizando la calidad del producto.<\/p>\n\n\n\n<p>Al integrar la molienda y la clasificaci\u00f3n con el flujo de aire de refrigeraci\u00f3n, los molinos clasificadores de aire ofrecen una soluci\u00f3n avanzada para producir polvos de prote\u00edna de soja ultrafinos de alta calidad. Para comprender mejor c\u00f3mo los molinos clasificadores de aire controlan la temperatura y la adhesi\u00f3n del polvo durante el procesamiento de prote\u00ednas, consulte nuestra informaci\u00f3n detallada sobre <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/es\/how-does-an-air-classifier-mill-solve-the-problems-of-wall-adhesion-and-temperature-rise-in-pea-protein-production\/\" target=\"_blank\">Gesti\u00f3n de la temperatura del molino clasificador de aire en la producci\u00f3n de prote\u00edna de guisante<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">An\u00e1lisis t\u00e9cnico en profundidad: C\u00f3mo alcanzar el est\u00e1ndar d50 de 20 \u03bcm<\/h2>\n\n\n\n<p>Molienda ultrafina de prote\u00edna de soja a un <strong>d50 de 20\u03bcm<\/strong> Exige un control preciso de los par\u00e1metros clave del proceso. Los principales factores que influyen en la distribuci\u00f3n del tama\u00f1o de part\u00edcula (PSD) incluyen:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Par\u00e1metro<\/th><th>Papel en la molienda<\/th><th>Efecto sobre el tama\u00f1o de las part\u00edculas<\/th><\/tr><\/thead><tbody><tr><td>Velocidad del rotor<\/td><td>Impacta la fuerza de molienda y el cizallamiento<\/td><td>Mayor velocidad = part\u00edculas m\u00e1s finas<\/td><\/tr><tr><td>Volumen del flujo de aire<\/td><td>Controla la suspensi\u00f3n y el transporte de materiales.<\/td><td>El flujo optimizado evita la molienda excesiva o la aglomeraci\u00f3n<\/td><\/tr><tr><td>Velocidad de la rueda del clasificador<\/td><td>Separa las part\u00edculas finas de las gruesas.<\/td><td>Una mayor velocidad produce una PSD m\u00e1s estrecha cercana a los 20 \u03bcm<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Equilibrar estos par\u00e1metros garantiza una curva PSD pronunciada con valores at\u00edpicos d90 m\u00ednimos, lo cual es fundamental para lograr una calidad constante de la prote\u00edna de soja en polvo y una mejora <strong>dispersabilidad de prote\u00ednas<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Manejo de aceite y humedad<\/h3>\n\n\n\n<p>El aislado de prote\u00edna de soya contiene naturalmente aceites y humedad que pueden causar pegajosidad, dificultando el proceso de molienda fina. Las estrategias de manejo eficaces incluyen:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Presecado<\/strong> para reducir la humedad por debajo de los niveles umbral<\/li>\n\n\n\n<li><strong>Flujos de aire optimizados<\/strong> Para suspensi\u00f3n continua de part\u00edculas, evitando la acumulaci\u00f3n<\/li>\n\n\n\n<li>Uso de <strong>revestimientos antiadherentes<\/strong> dentro de la c\u00e1mara del molino<\/li>\n\n\n\n<li>Ciclos de limpieza regulares para evitar obstrucciones y mantener el rendimiento.<\/li>\n<\/ul>\n\n\n\n<p>El control de la adherencia es vital para evitar tiempos de inactividad y garantizar el buen funcionamiento del molino de impacto ultrafino.<\/p>\n\n\n\n<p>Para una explicaci\u00f3n detallada sobre c\u00f3mo la precisi\u00f3n en la velocidad de la rueda clasificadora y el equilibrio del flujo de aire pueden optimizar el control de la PSD, consulte nuestro art\u00edculo sobre la molienda ultrafina eficiente de almid\u00f3n con un molino clasificador de aire. Este art\u00edculo es similar a la molienda ultrafina de prote\u00edna de soja, priorizando la precisi\u00f3n del tama\u00f1o de part\u00edcula y la gesti\u00f3n del flujo.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Epic Powder Solutions: Ingenier\u00eda de precisi\u00f3n para el procesamiento de soja<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"750\" height=\"562\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/air-classifier-mill-1.webp\" alt=\"molino clasificador de aire 1\" class=\"wp-image-2584\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/air-classifier-mill-1.webp 750w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/air-classifier-mill-1-300x225.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/air-classifier-mill-1-16x12.webp 16w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/figure>\n\n\n\n<p>Epic Powder destaca por su serie especializada de molinos clasificadores de aire (ACM), dise\u00f1ados espec\u00edficamente para ingredientes alimentarios como el aislado de prote\u00edna de soja (SPI). Estos molinos ofrecen <strong>rectificado de precisi\u00f3n<\/strong> con un estricto control de distribuci\u00f3n del tama\u00f1o de part\u00edcula (PSD), apuntando a un <strong>d50 de 20\u03bcm<\/strong> para cumplir con los exigentes est\u00e1ndares de las aplicaciones de prote\u00ednas de origen vegetal. Gesti\u00f3n <strong>valores at\u00edpicos d90<\/strong> garantiza que el polvo permanezca uniforme, lo cual es fundamental para la textura y la consistencia del procesamiento.<\/p>\n\n\n\n<p>La higiene es una prioridad principal: los ACM de Epic est\u00e1n elaborados con <strong>construcci\u00f3n de acero inoxidable<\/strong>, lo que facilita su limpieza y mantenimiento. Su funcionamiento sin polvo minimiza el riesgo de contaminaci\u00f3n y cumple plenamente con los est\u00e1ndares de seguridad alimentaria.<\/p>\n\n\n\n<p>M\u00e1s all\u00e1 de la calidad, las soluciones de Epic Powder se centran en <strong>eficiencia de rendimiento<\/strong> Al reducir la p\u00e9rdida de producto durante la molienda ultrafina, se maximiza el rendimiento y se preservan los beneficios funcionales y nutricionales de la prote\u00edna de soya.<\/p>\n\n\n\n<p>Para conocer m\u00e1s a fondo c\u00f3mo los molinos clasificadores de aire se destacan en la molienda de prote\u00edna de soja, explore nuestra descripci\u00f3n general detallada de <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/es\/why-air-classifying-mills-acm-are-superior-for-soy-protein-isolate-grinding\/\" target=\"_blank\">Tecnolog\u00eda ACM superior para el procesamiento de aislado de prote\u00edna de soja<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">M\u00e1s all\u00e1 del pulido: integraci\u00f3n de sistemas y seguridad<\/h2>\n\n\n\n<p>La seguridad y una integraci\u00f3n fluida son clave en la molienda ultrafina de prote\u00edna de soja. Dado que el polvo de prote\u00edna de soja es fino y propenso a generar polvo, el riesgo de explosi\u00f3n por polvo es real. Por eso, los molinos clasificadores de aire para la molienda ultrafina de prote\u00edna de soja suelen incluir sistemas de protecci\u00f3n contra explosiones que cumplen con la normativa ATEX. Estos sistemas controlan la combustibilidad del polvo y mantienen un entorno de presi\u00f3n negativa durante la molienda, minimizando el riesgo potencial sin comprometer el rendimiento.<\/p>\n\n\n\n<p>En el \u00e1mbito log\u00edstico, el transporte neum\u00e1tico es el m\u00e9todo preferido para transferir el polvo ultrafino de prote\u00edna de soja d50 de 20 \u03bcm entre las etapas de procesamiento. Esta t\u00e9cnica mueve los polvos con suavidad, preservando la distribuci\u00f3n del tama\u00f1o de part\u00edcula (PSD) sin provocar reaglomeraci\u00f3n ni obstrucciones. El resultado es una mejor dispersabilidad de la prote\u00edna de soja y una mayor fluidez del polvo en toda la l\u00ednea de producci\u00f3n.<\/p>\n\n\n\n<p>En conjunto, estas caracter\u00edsticas de seguridad integradas y los sistemas avanzados de manipulaci\u00f3n de polvo garantizan un procesamiento eficiente, higi\u00e9nico y sin riesgos de los aislados de prote\u00edna de soja, ideal para la optimizaci\u00f3n de la textura de la carne vegetal y otras aplicaciones de grado alimenticio. Para m\u00e1s informaci\u00f3n sobre la integraci\u00f3n de sistemas de molienda ultrafina, consulte nuestras soluciones de precisi\u00f3n para el procesamiento de prote\u00edna de guisante en polvo y las tecnolog\u00edas de fraccionamiento en seco relacionadas.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-default\"\/>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized is-style-rounded\"><img decoding=\"async\" width=\"721\" height=\"721\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen.webp\" alt=\"Emily Chen\" class=\"wp-image-2497\" style=\"width:150px;height:150px\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen.webp 721w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-300x300.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-150x150.webp 150w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-12x12.webp 12w\" sizes=\"(max-width: 721px) 100vw, 721px\" \/><\/figure>\n\n\n\n<blockquote class=\"wp-block-quote has-text-align-center is-style-large is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Gracias por leer. Espero que mi art\u00edculo te haya sido \u00fatil. Deja un comentario a continuaci\u00f3n. Tambi\u00e9n puedes contactar con el servicio de atenci\u00f3n al cliente online de Zelda para cualquier otra consulta.<\/p>\n<cite>                                                                                                                                                                          \u2014 Publicado por <a href=\"https:\/\/www.linkedin.com\/company\/76603359\/admin\/dashboard\/\" rel=\"nofollow\" >Emily Chen<\/a><\/cite><\/blockquote>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-default\"\/>\n\n\n\n<div class=\"wp-block-contact-form-7-contact-form-selector\">\n<div class=\"wpcf7 no-js\" id=\"wpcf7-f2347-o1\" lang=\"en-US\" dir=\"ltr\" data-wpcf7-id=\"2347\">\n<div class=\"screen-reader-response\"><p role=\"status\" aria-live=\"polite\" aria-atomic=\"true\"><\/p> <ul><\/ul><\/div>\n<form action=\"\/es\/wp-json\/wp\/v2\/posts\/2583#wpcf7-f2347-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Formulario de contacto\" novalidate=\"novalidate\" 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Al trabajar con aislado de prote\u00edna de soya (SPI), el tama\u00f1o de part\u00edcula es m\u00e1s que un simple n\u00famero: influye directamente en la funcionalidad, el atractivo sensorial y los beneficios nutricionales. Percepci\u00f3n sensorial: La textura suave es la clave. El paladar humano es sorprendentemente sensible a la textura. Las investigaciones demuestran que existe un umbral biol\u00f3gico para la detecci\u00f3n de la rugosidad alrededor de [\u2026]<\/p>","protected":false},"author":1,"featured_media":2585,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-protein-dry-fractionation"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.1 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How Does Soy Protein Ultrafine Grinding Technology Achieve a Smooth 20-micron Powder? - Protein Fractionation &amp; 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