About ISP

Fermented soybean protein, is a type of protein that has been produced through the process of fermentation using enzymes - microorganisms such as bacteria or yeast.

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As native protein molecule is very long and heavy it can cause some problems to digest.  In the enzymatic fermentation process, enzymes are used to break down the isolated soybean protein molecule into smaller peptides or amino acids without any losses of them. This can be done through the use of proteases, which are enzymes that break down proteins into smaller peptides, or through the use of peptidases, which are enzymes that break down peptides into smaller amino acids.

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The enzymatic fermentation process can be used to produce fermented soybean protein with a variety of different characteristics, depending on the enzymes used and the conditions of the fermentation process. For example, the use of different enzymes can produce fermented soybean protein with different levels of gelation capabilities, velocity, digestibility, and other characteristics.

Fermented soybean protein has a number of potential benefits, including improved digestibility, enhanced nutrient absorption, and the presence of beneficial compounds such as probiotics or antioxidants. It is used in a variety of applications, including the use in producing of protein reach beverages, baby formula, protein bars, and other premium food products.

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In our factory we are using Bromelain, which is absolutely natural protease enzyme that is derived from pineapples. Protein fermentation using bromelain is a complex process that involves a number of different steps and can be used to produce high-quality, functional protein for use in a variety of applications. It is important to carefully consider the specific conditions of the protein fermentation process, including the enzyme concentration, the pH and temperature of the substrate, and the specific microorganisms used, to ensure optimal protein production.