{"id":14735,"date":"2021-03-25T04:00:59","date_gmt":"2021-03-25T09:00:59","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=14735"},"modified":"2023-06-22T07:42:31","modified_gmt":"2023-06-22T12:42:31","slug":"knowing-your-ingredients","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/knowing-your-ingredients\/","title":{"rendered":"Another Example: Knowing your Ingredients is Critical"},"content":{"rendered":"<p>We\u2019ve discussed here before the importance of understanding your ingredients.\u00a0 Whether you\u2019re making food products that require an ingredient with certain characteristics, such as a protein ingredient with a <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/protein-functionality-what-does-it-mean-and-does-it-matter\/\">defined functional nature<\/a>, or a <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/ingredient-metrics-are-great-but-make-sure-youre-using-the-right-ones\/\">properly-evaluated<\/a> ingredient to enhance animal production, knowing your starting materials is crucial.<\/p>\n<p>Recently, on several occasions, I\u2019ve come across a unique soy flour that is available for making <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/textured-soy-protein-tsp-part-1\/\">textured soy protein<\/a>, among other things.\u00a0 It\u2019s positioned this way because of a series of test results, which I found interesting because I\u2019ve never before seen this combination of values.<\/p>\n<p>This is a quote from a colleague on the flour characteristics:<\/p>\n<p><em>&#8220;The flour is untoasted. The moisture level ranges between 8-10 %. We can work on the particle size and can provide you with the particle size that you specify (200 microns). The fat content is always less than 1.5%. The ash content is less than 7%. Acid insoluble ash is less than 0.3%. Protein content tops out at 54%. Crude Fiber maxes out at 3.5%. Urease Activity in MgN is in between 1.7-2.0. The NSI (Nitrogen Solubility Index) lies in between 60-75%. The PDI lies in between 70-85%. It is GMO negative.&#8221;<\/em><em>\u00a0 \u00a0\u00a0<\/em><\/p>\n<p>There\u2019s a lot of data to evaluate, and it\u2019s worth your time to understand what these values imply.\u00a0 First, we know that it\u2019s soy flour, and not meal, because the particle size can be very low (200 microns).\u00a0 We also know that this is flour from a solvent-extraction process, due to the low fat content (&lt; 1.5%), and this indicates that the flour was bathed in chemicals (solvents, often <a href=\"https:\/\/en.wikipedia.org\/wiki\/Hexane\">hexane<\/a>) to remove the oil.<\/p>\n<p>We also learn that the flour was not heated (untoasted), and this is also reflected in high values for PDI and NSI of the proteins.\u00a0 Higher PDI values indicate that the proteins are still very functional and can be easily used for texturization to make food products.\u00a0 This is likely the goal \u2013 produce highly-functional flours for the food industry.<\/p>\n<p>But, there\u2019s a potential problem here.\u00a0 Remember the hexane that was used to remove the oil?\u00a0 Typically, the flour is toasted to cook the soy after oil extraction, but also, to remove the residual hexane via evaporation before consumption.\u00a0 Not only is this important from a <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/whats-in-my-food\/\">consumer marketplace point-of-view<\/a>, but hexane is highly flammable if not handled properly.<\/p>\n<p>This is more troubling when, following hexane extraction, the soy materials can contain anywhere from <a href=\"https:\/\/aocs.onlinelibrary.wiley.com\/doi\/abs\/10.1007\/BF02582363\">26% to 39% residual hexane<\/a>.\u00a0 This particular flour certainly does not contain this much hexane; however, the amount of residual hexane is unknown.\u00a0 And, the toasting process (used in part to get rid of hexane) is admittedly absent with this ingredient.<\/p>\n<p>Always question your ingredient suppliers and think through what their data is telling you.\u00a0 Understand the process and what it does to the ingredients.\u00a0 Is it a chemical-based process, or a controllable, predictable, high-quality mechanical process like high-shear dry extrusion and mechanical oil pressing from Insta-Pro?\u00a0 Your customers and plant employees will thank you for the extra effort!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We\u2019ve discussed here before the importance of understanding your ingredients.\u00a0 Whether you\u2019re making food products that require an ingredient with certain characteristics, such as a protein ingredient with a defined functional nature, or a properly-evaluated ingredient to enhance animal production, knowing your starting materials is crucial. Recently, on several occasions, I\u2019ve come across a unique [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":13464,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7180],"tags":[179,68,54,294],"class_list":["post-14735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutritionandtechnologies","tag-extruded-products","tag-feed-formulation","tag-nutritionally-enhanced-products","tag-ingredients"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Another Example: Knowing your Ingredients is Critical - Insta-Pro<\/title>\n<meta name=\"description\" content=\"Understand the process and what it does to the ingredients.\u00a0 Is it a chemical-based process, or a controllable, predictable, 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