Soy Isoflavone is found in soy-based foods such as tofu, soy milk, miso and natto (fermented beans). Research has shown that soy isoflavone provides several health benefits similar to those produced by female hormones that help prevent osteoporosis and menopausal symptoms. Its ability to lower blood cholesterol and reduce risks of cancer is well documented.
The low solubility of soy isoflavone under acidic conditions has prevented it from being idly use in the food industry. Our proprietary enzymatic process has considerably improved the properties of the isoflavone.
Properties of αG Soy Isoflavone
Improved solubility and taste
In addition to its exceptional stability, αG Soy Isoflavone is highly water soluble at low pH (3.0 – 6.0), giving a crystal clear solution.
αG Soy Isoflavone does not have the beany, bitter and astringent tastes and odor associated with soy and soy derivatives.
Physiological functions of αG Soy Isoflavone
Soy isoflavone helps prevent the onset of osteoporosis. It is also known to alleviate menopausal symptoms, lower blood cholesterol and the risk of certain cancers, lighten age spots and reduce skin roughness caused by a disruption in the balance of hormones. The high solubility of αG Soy Isoflavone translates into an improved bioavailability.
Applications of αG Soy Isoflavone
The high solubility and improved taste of αG Soy Isoflavone make it suitable for food, beverage and supplement applications.
Example 1:Acidic beverages
turn turbid when formulated with soy isoflavone (100ppm). When αG Soy Isoflavone is used, the color and taste of the solution remains unchanged.
Example 2:grape jelly
When soy isoflavone (100ppm) is added to a grape jelly preparation, a significant darkening of color occurs. With αG Soy Isoflavone, color and taste deteriorations are prevented altogether.
αG Soy Isoflavone
*This infomation is not intended to be used for medical purposes.