Quality requirements for Soy protein products in Vietnam according to TCVN 11016:2015

Regarding this matter, LawNet would like to answer as follows:

1. What is Soy protein product?

According to the regulations in TCVN 11016:2015, Soy protein product (SPP) refers to food products processed by reducing or removing certain main components (water, oil, carbohydrates) from soybeans to obtain a protein content (N x 6.25):

- Equal to or greater than 50% and less than 65% for soy protein flour (SPF).

- Equal to or greater than 60% and less than 90% for soy protein concentrate (SPC).

- Equal to or greater than 90% for soy protein isolate (SPI).

Note: Protein content is calculated based on the dry matter weight, excluding vitamins, minerals, amino acids, and food additives.

2. What are the quality requirements for Soy protein products in Vietnam?

According to TCVN 11016:2015, the basic composition and quality requirements for Soy protein products are as follows:

- Raw materials: Dry, mature, intact, and clean soybeans without other species and foreign substances suitable for good manufacturing practices, or Soy protein products with lower protein content that meet the specifications stated in TCVN 11016:2015.

- Soy protein products must comply with the following composition requirements:

+ Moisture: Not exceeding 10% by weight.

+ Crude protein (N x 6.25) must be:

++ Equal to or greater than 50% and less than 65% for soy protein flour.

++ Equal to or greater than 65% and less than 90% for soy protein concentrate.

++ Equal to or greater than 90% for soy protein isolate.

Note: Calculated based on the dry matter weight, excluding vitamins, minerals, amino acids, and food additives.

+ Ash content: The remaining ash after heating must not exceed 8% based on dry matter.

+ Fat content: The remaining fat content must comply with Good Manufacturing Practices (GMP).

+ Crude fiber content must not exceed:

++ 5% for soy protein flour.

++ 6% for soy protein concentrate.

++ 0.5% for soy protein isolate.

Crude fiber content is calculated based on the dry matter weight.

- Optional components:

+ Carbohydrates, including sugar.

+ Edible salts and fats.

+ Other protein products.

+ Vitamins and minerals.

+ Salt

+ Spices.

- Nutritional requirements:

+ The processing must be carefully controlled to ensure the product has the appropriate aroma, taste, and to control factors such as trypsin inhibitor, hemagglutinin, etc., suitable for the intended use. To control the trypsin inhibitor activity in food, a maximum allowable level must be determined for them in the final product.

+ Soy protein products are produced at low temperatures to prevent the loss of soluble protein or enzyme activity.

+ Soy protein products used for specific purposes must be analyzed for the nutritional value of protein after appropriate heat treatment.

+ The processing must be carried out without reducing the nutritional value.

During the production of Soy protein products, the following processing aids can be used:

- Acid regulators.

- Anti-foaming agents.

- Hardening agents.

- Enzyme preparations.

- Extraction solvents.

- Dust control agents.

- Flour treatment agents.

- Viscosity control agents.

More details can be found in TCVN 11016:2015.

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