Dry and hybrid fractionation for high protein soy ingredients
Innovative dry and hybrid fractionation techniques to produce high protein soy ingredients with reduced energy and chemical use. Combining pre-milling, defatting, and electrostatic separation to achieve protein concentrations of 50-75%.
Overview
Wageningen University's Food Process Engineering group presents advanced dry and hybrid fractionation methods for producing high protein soy ingredients. Designed to optimize protein yield while minimizing energy and chemical consumption, this solution leverages a combination of pre-milling, defatting, and electrostatic separation techniques. These methods aim to achieve protein concentrations of 50-60%, with further processing potentially increasing this to 65-75% by incorporating aqueous fractionation.
Technical specifications
Core Processes:
- Pre-milling & Defatting: Utilizing CO2 or organic solvents for effective soybean defatting.
- Fine Impact Milling: Converting soybeans into a fine flour to enhance fractionation efficiency.
- Air Classification/Electrostatic Separation: Employing patented devices to separate protein-rich fractions, achieving concentrations between 50-60%.
- Aqueous Fractionation: Further processing to enhance protein content to 65-75%.
These techniques are not only scalable but also adaptable for other legumes, such as starch-rich pulses and lipid-rich lupin.
Technology readiness level
This innovative approach is currently at a Technology Readiness Level (TRL) of 5. The process has been validated through initial experiments and is planned for further development and scaling over the next two years. The project includes comprehensive mass flow, energy analyses, and regular collaborative meetings for knowledge transfer and technology optimization.
About Wageningen University and Research
Wageningen University & Research is a life sciences–focused public university combined with mission-driven research institutes, integrating fundamental, applied, and field-based R&D at scale. On Wageningen Campus, companies co-locate with WUR teams and use shared pilot plants, advanced analytical labs, and controlled‑environment facilities for rapid prototyping. Being in the Food Valley cluster provides tight links to global corporates, SMEs, and startups through living labs and a strong regional talent pipeline. Research is backed by competitive funding from the Dutch Research Council, European Union programs, and national ministries, alongside significant contract research for industry. A dedicated technology transfer office and campus incubators streamline IP, licensing, and spin‑out formation for corporate partners and entrepreneurs.
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