What does the national standard say about vegetable proteins for food processing?

What’s the difference between protein concentrates, hydrolyzed proteins, and isolates ……?
Let’s distinguish the different types of plant proteins according to GB 20371-2016 National Standard for Food Safety Plant Proteins for Food Processing.

Types of plant proteins for food processing

1. Vegetable Protein
Take plants as raw materials, remove or partially remove non-protein components (such as water, fat, carbohydrates, etc.) in plant raw materials, protein content of not less than 40% of the product.

Its main products are legumes (such as soybeans, peas, broad beans) proteins, cereals (such as wheat, corn, rice, oats) proteins, nuts and seeds (such as peanuts) proteins, potatoes (such as potatoes) proteins and other plant proteins.

2. Crude protein extraction
Through primary extraction, partially remove the non-protein components of plant materials (such as water, fat, carbohydrates, etc.) and the product. Protein content of 40%-65%.

3. Protein Concentrate
Through the extraction, concentration, separation and other processes, to remove or partially remove the non-protein components of plant materials (such as water, fat, carbohydrates, etc.) and the product. Including through the extraction, heating coagulation and other processes produced by the potato coagulation protein. Protein content of 65%-80%.

4. Separate protein
Through the extraction, concentration, separation, refining and other processes, remove or partially remove the non-protein components of plant materials (such as water, fat, carbohydrates, etc.) and products. Protein content greater than or equal to 80%.

5. Plant hydrolyzed protein
Enzymatic hydrolysis of plant proteins moderately hydrolyzed to protein as the main component of the product.

6. Tissue protein
Plant proteins as raw materials, by extrusion or spinning process, with a specific tissue structure of the product.

7. crude protein, protein concentrate, isolated protein physical and chemical indicators, see Table 2

Cautions

1. The product name should be labeled with specific plant sources
For example: soy protein, wheat protein, corn protein, pea protein, potato protein, etc.

2.2 Product name can be labeled with specific categories
Soybean, peanut, for example, such as soybean crude protein, soybean protein concentrate, soybean protein isolate, soybean protein, peanut crude protein, peanut protein concentrate, peanut protein isolate, peanut protein and so on.

2.3 The product name can contain words that describe the physical form of the product after molding.
e.g. granules, fragments, powder, etc.

2.4 The name of plant hydrolyzed protein should be labeled according to the specific plant source
Such as: soybean hydrolyzed protein, wheat hydrolyzed protein, corn hydrolyzed protein, pea hydrolyzed protein, potato hydrolyzed protein, and so on.

2.5 Soy protein products should be labeled in accordance with the following urease activity and safety text description.
Urease activity is negative; urease activity is non-negative (need to be heated to inactivate the enzyme treatment before consumption of the product).