Dry fractionation platform for high-protein soy concentrate
Innovative dry fractionation process enhances protein concentration in soy flakes to ≥65%. Utilizing controlled moisture reduction, fine milling, and air classification, the platform offers a cost-effective, scalable solution for producing protein-enriched ingredients for food applications.
Overview
The dry fractionation platform is designed to produce soy protein concentrate with a protein content of ≥65% from defatted soy flakes. This innovative approach leverages controlled moisture reduction, fine milling, and air classification to optimize protein enrichment. The core advantage of this method is its ability to enhance the separation of protein-rich fractions efficiently, making it a cost-effective and water-efficient process. This technology is ideal for creating protein-enriched ingredients suitable for beverages, gels, and other food applications.
Technical specifications
Key features:
- Moisture Conditioning: Reduces moisture content from typical levels (~10%) to 4-6%, improving milling efficiency and particle separation.
- Fine Milling: Utilizes Prater and Hosokawa milling technologies to achieve optimal particle brittleness and size distribution.
- Air Classification: Separates protein-rich and carbohydrate-rich fractions based on particle size and density.
- Multi-pass Classification: Ensures consistent protein content through repeated classification or sifting.
Technical Process:
- Defatted soy flakes are conditioned to the optimal moisture level.
- Flakes undergo fine milling to achieve the desired particle size and brittleness.
- Air classification is employed to separate the fractions based on size and density.
- Multi-pass classification may be used to enhance protein concentration further.
Technology readiness level
The platform is currently at Technology Readiness Level 5, indicating that it has been validated in a laboratory environment. The next steps involve pilot-scale trials to assess scalability and further optimize the process parameters for commercial deployment.
About SASKATCHEWAN FOOD INDUSTRY DEVELOPMENT CENTRE
The Saskatchewan Food Industry Development Centre (Food Centre) is a non-profit organization that provides comprehensive services for food development, processing, and commercialization. It operates three facilities in Saskatoon, including the Agri-Food Innovation Centre, the Advanced Food Ingredients Centre, and a pilot plant. The organization employs food scientists and technicians who utilize specialized equipment to assist clients with ingredient validation, extrusion, fermentation, bioengineering, and food safety. By offering contract research, manufacturing, and incubation services, the Food Centre enables businesses to transition from initial concepts to final market-ready products, minimizing technical and manufacturing risks.
Serving a diverse client base ranging from startup agri-businesses to Fortune 500 companies, the Food Centre plays a critical role in strengthening Saskatchewan’s bioeconomy and expanding market opportunities for producers. It addresses industry challenges such as supply chain disruptions and shifting consumer preferences by providing expert technical troubleshooting and infrastructure. With over 25 years of experience, the organization has supported more than 410 clients in developing nearly 950 innovative products, contributing significantly to both the provincial and national economy through its partnership-driven, full-service team approach.
delivered to your inbox.