Projecte llegit

Títol: El paper de la soia en la industria alimentària

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Tutor/a o Cotutor/a: PUJOLA CUNILL, MONTSERRAT

Departament: DEAB

Títol: El paper de la soia en la industria alimentària

Data inici oferta: 09-10-2019      Data finalització oferta: 09-05-2020

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Estudis d'assignació del projecte:

GR ENG ALIMENT 2016

Lloc de realització:
EEABB

Segon tutor/a (UPC): SEPULCRE SANCHEZ, FRANCISCO LUIS

Paraules clau:
Additius, Emulsionant, Gelificant, Texturitzant, Nous productes

Descripció del contingut i pla d'activitats:
L’objectiu d’aquest treball es fer una revisió bibliogràfica de l’ús de la soia en la
industria alimentària .
Es començarà per els diferents productes que es poden obtenir a partir de la soia
( oli,additius,farines ...) la seva versatilitat al ser emprat conjuntament amb altres
hidrocol.loides per obtenir nous productes, especialment per els consumidors
vegans i vegetarians ,així com, els possibles problemes que pot portà el seu ‘us

Overview (resum en anglès): This bibliographic thesis is about the different uses that soy develops in the food industry as a ingredient, additive, allergen, GMO, new product and its functional properties (gelling and emulsifying).
Soy is a bean rich in proteins, amino acids and fatty acids, but there are certain essential amino acids missing (tryptophan, histidine and arginine), which makes it a suitable food to be used in the elaboration of food products, especially if it is complemented with others in order to fulfill its shortcomings.
Their derived products used as additives (oxidized soya oil E – 479, soya hemicellulose E – 426, lecithin E – 322, gellan rubber E – 418, xanthan rubber E – 415) have a wide range of different application, specially in the elaboration of new products, emulsions, gellified products and/or vegan and vegetarian products to substitute animal protein. Its use is principally limited by allergen problems and the UE limits as well its use, because most of the soya production comes from producers (Americans, Brazilians…) that have GMO crops. It is accepted the use of GMO soya on new products only if it comes from authorized crops, and its presence is 0,9% or lower. The products won’t need to be labeled as GMO since its presence is considered accidental or technically unavoidable.
The use of soya on the designing of new products is important because it improves organoleptic properties, especially those related with texture and it improves emulsion or gel formation, avoiding the use of other products (as eggs) that can contribute in the rise of certain food risks such as cholesterol or the contamination by Salmonella. The isolate soya protein (SPI) is notable for its greater emulsifier and gellifier properties, than soya as a whole product.
On the other side, its use, jointly with hydrocolloids, contribute in the development of new technologies as 3D food printing, the development of new products for a new vegan market and the widen the vegetarian market by offering a wide range of products: lactic substitutes, meat substitutes, high protein products (tempeh, tofu …), etc.

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