Bypass Protein Meal and Product
There are several bypass protein products in the market. One bypass protein product is produced by adding 30-50 % water, cooking the moist soybean meal at least 200 degree F and drying the moist cooked meal. Another product is produced by heating the soybeans to the range of 235 to 350 degree F in a high-temperature reactor with a back pressure. Another product is produced by mixing soybean meal with highly reactive sugar and water and then heating the mixture to 205 degree F for 40 minutes to promote the Maillard reaction. Then the product is dried. These bypass protein products involve reaction, moisture removal and high heat energy costs.
We have developed the patented processes (2008 and 2015) to make the bypass
protein (e.g. soybean meal, canola meal or other ingredients) by a mixing/coating
process with a non-oily oil/fat byproduct during converting such as vegetable soap
stock or poultry grease during converting from liquid to dry form at low processing cost comparing with the above processing methods. One of the products (such as bypass soybean meal) has the bypass protein 68%.
There are several bypass protein products in the market. One bypass protein product is produced by adding 30-50 % water, cooking the moist soybean meal at least 200 degree F and drying the moist cooked meal. Another product is produced by heating the soybeans to the range of 235 to 350 degree F in a high-temperature reactor with a back pressure. Another product is produced by mixing soybean meal with highly reactive sugar and water and then heating the mixture to 205 degree F for 40 minutes to promote the Maillard reaction. Then the product is dried. These bypass protein products involve reaction, moisture removal and high heat energy costs.
We have developed the patented processes (2008 and 2015) to make the bypass
protein (e.g. soybean meal, canola meal or other ingredients) by a mixing/coating
process with a non-oily oil/fat byproduct during converting such as vegetable soap
stock or poultry grease during converting from liquid to dry form at low processing cost comparing with the above processing methods. One of the products (such as bypass soybean meal) has the bypass protein 68%.