Product Description
I. Basic Ingredients
Soybean Flour
Soybean flour is the main ingredient of soy milk powder and is rich in high-quality plant protein. Soybean protein contains multiple essential amino acids for the human body, and its amino acid composition is similar to that of animal protein, close to the amino acid proportion of the human body, thus having high nutritional value. For example, lysine is abundant in soybean protein, which can make up for the deficiency of lysine in cereal foods and improve the utilization rate of protein.
Soybean flour also contains soybean isoflavones, which are a kind of phytoestrogens and have various physiological activities, such as antioxidant effects, preventing cardiovascular diseases, and improving menopausal symptoms in women.
Milk Powder (Added in Some Products)
It can enhance the milky flavor of soy milk powder and simultaneously increase the protein content of the product. The proteins in milk powder are mainly casein and whey protein. Together with soybean protein, they provide a more comprehensive combination of amino acids for the human body.
It contains nutrients such as calcium, phosphorus, vitamin A, and vitamin D. Among them, calcium is an important element for the development of bones and teeth, and vitamin D can promote the absorption of calcium, which is very important for the growth and development of the human body as well as bone health.
Sugar
Generally, sugars such as sucrose and glucose are added to increase the sweetness of soy milk powder and improve its taste. However, there are also some low-sugar or sugar-free soy milk powder products available for consumers. These products usually use sweeteners like xylitol and aspartame to replace sucrose, which are suitable for special populations such as diabetic patients.
Other Added Ingredients
Some soy milk powders will add vegetable oils, such as soybean oil and corn oil, to improve the taste and texture of the product. Meanwhile, they provide a certain amount of fat. Fat can provide energy for the human body and is helpful for the absorption of fat-soluble vitamins.
It may also add some vitamins (such as vitamin B complex, vitamin E, etc.) and minerals (such as iron, zinc, etc.). The vitamin B complex participates in the human body's metabolism, vitamin E is an antioxidant, iron is a key component for the synthesis of hemoglobin, and zinc plays an important role in the human body's immune function, growth and development.
II. Nutritional Value
Protein
The protein content in 100 grams of soy milk powder is generally around 15 - 30 grams. These proteins can meet part of the human body's daily protein requirements, contribute to the repair and growth of body tissues, such as muscle repair and growth, and are very important for maintaining the normal physiological functions of the human body, including enzyme synthesis and hormone regulation.
Carbohydrates
The content of carbohydrates is relatively high and is an important source of energy for the human body. Sugar can provide energy quickly. If the product is not overly processed, part of the dietary fiber in soybeans will be retained, which can promote intestinal peristalsis, increase the sense of satiety, help control weight, reduce cholesterol levels, and prevent intestinal problems such as constipation.
Fat
An appropriate amount of fat can provide energy, and the unsaturated fatty acids (such as linoleic acid and linolenic acid) in it are beneficial to human health. Linoleic acid is an essential fatty acid for the human body. In the human body, it can be converted into arachidonic acid and participate in physiological processes such as the synthesis of cell membranes. Linolenic acid can be converted into DHA and EPA in the human body, which have a positive impact on brain development and cardiovascular health.
Vitamins and Minerals
It contains a variety of vitamins. For example, vitamin A helps protect vision, the vitamin B complex participates in energy metabolism, and vitamin E has antioxidant effects. In terms of minerals, calcium, iron, zinc, etc. play indispensable roles in human bone health, hematopoiesis function, and immune function.
III. Product Types
Classified by Taste
- Original Flavor Soy Milk Powder: It retains the original flavor of soybeans and milk (if added), has a mellow taste and a rich soybean flavor, and is suitable for consumers who like pure flavors.
- Sweet Flavor Soy Milk Powder: With more sugar added, it has a sweet taste and is suitable for people who like sweet foods, such as children.
- Flavored Soy Milk Powder: There are various flavors, such as chocolate flavor, vanilla flavor, red date flavor, walnut flavor, etc. These flavors are achieved by adding corresponding flavoring essences or food extracts, which can meet the taste preferences of different consumers.
Classified by Applicable Population
- General Soy Milk Powder: It is suitable for the general population to consume and provides basic nutritional supplements.
- Infant Soy Milk Powder: Specially designed for infants and young children, its nutritional components are closer to breast milk or infant formula milk powder in terms of the proportion and content of protein, fat, carbohydrates, etc. It will also add some components beneficial to the brain development and vision development of infants and young children, such as DHA and ARA.
- Middle-aged and Elderly Soy Milk Powder: In view of the characteristics of the nutritional needs of middle-aged and elderly people, it generally strengthens nutrients such as calcium and vitamin D to prevent the common osteoporosis in middle-aged and elderly people. Meanwhile, it may reduce the content of fat and sugar to adapt to the metabolic characteristics of the middle-aged and elderly people.
- Soy Milk Powder for Special Populations (Such as for Diabetic Patients): This type of soy milk powder is usually low-sugar or sugar-free and will choose carbohydrate sources that have less impact on blood sugar, such as raw materials with high dietary fiber content. Meanwhile, it will appropriately adjust the proportion of other nutritional components to meet the nutritional needs of special populations.
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