ISOLATED SOY PROTEIN HAVING HIGH MOLECULAR WEIGHT PROTEIN FRACTIONS AND LOW MOLECULAR WEIGHT PROTEIN FRACTIONS

摘要

Isolated soy proteins for producing high protein food bars having improved functionality are disclosed. The isolated soy proteins comprise both high molecular weight protein fractions and low molecular weight protein fractions. The isolated soy proteins produce high protein food bars having an improved texture and extended shelf-life as compared to conventional high protein food bars.