ULTRA SOY SEPARATION
Fuji Oil has been conducting research and development on soybeans for half a century. Today with the state of environmental change, we have come up with a medium and long-term strategy for our soybean business called, "Soy Renaissance," out of a desire to create new value and contribute greatly to the health of the earth and vegan champions by returning to the essence of soybeans.
Our strategy is our soy milk ingredients including soy milk cream and low-fat soy milk created using our world's first patent pending USS (Ultra Soy Separation) manufacturing method.
For this soy milk cream and low-fat soy milk, the soy is separated using
a method similar to that used to separate fresh milk. This provides a delicious taste and many functions that previously were not found in soy milk.
Separating soy like eggs and milk as shown in the table below is a world-first achievement. The characteristics of soy milk cream correspond to those of egg yolk and fresh cream, while the characteristics of low-fat soy milk correspond to those of egg whites and separated milk.
Low-fat soy milk can actually be made into meringue, and soy milk cream can easily be made into a mayonnaise-type dip. The USS manufacturing method separates whole soy without losing the components and without the use of any solvents like hexane. This new ingredient is gaining attention for its safety and reliability as well
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