There are several bypass protein products of AminoPlus, SoyPlus and Soy Pass in the market. Soy Pass is produced by mixing soybean meal with highly reactive sugar and water and then heating the mixture to 205 degree F for 40 minutes to promote the Maillard reaction. Then the product is dried. AminoPlus is produced by adding 30-50 % water, cooking the moist soybean meal at least 200 degree F and drying the moist cooked meal. SoyPlus is produced by heating the soybeans to the range of 235 to 350 degree F in a high-temperature reactor with a back pressure 50 to 300 psi. These bypass protein products involve high heat and high energy cost.
We have developed a new patented technology to make the bypass protein (e.g. soybean meal or other ingredients) by a mixing/coating process with the non-oily vegetable oil soap stock (converting liquid to dry form) at low processing cost comparing with the above three processing methods. The product (such as bypass soybean meal) has the bypass protein 68%.