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III SEMINARIO TECNICO PARA LA INDUSTRIA CARNICA
WILMAR SOY PROTEIN
Presented by Shawn Su&Ian Kang
CONTENTS:
Part I : WILMAR Introduction
Part II : Functional CSP WSS Merits in processed meat
Part III : Soy Solution-Meat analogue&veggie development
Part I : WILMAR Introduction
Presented by Shawn Su
CONFIDENTIAL
Wilmar International
Singapore public company(KUOK GROUP 33.78%;ADM 24.87%;KUOK KH 12.27%)
Over 850 manufacturing plants in 50 countries
Over 93000 employees globally
Distribution network covering China, India, Indonesia and 80 other countries
Global leader in processing and merchandising of palm and laurics oils, edible oils refining and
fractionation, production of oleo chemicals, specialty fats, palm biodiesel and consumer pack oils
CONFIDENTIAL
1.Brief Introduction of Wilmar
CONFIDENTIAL
Key Business Segments
CONFIDENTIAL
Year FY2014 FY2015 FY2016 FY2017 FY2018
Revenue(million USD) 44,085 43,085 38,777 41,401 43,864
Net Profit(million USD) 1,319 1,156 1,056 972 1,219
Revenue(million USD) Net Profit(million USD)
FY2014
FY2015
FY2016
FY2017
FY2018
FY2014
FY2015
FY2016
FY2017
FY2018
Información Financiera
CONFIDENTIAL
Recognition for Wilmar’s Quality Products
CONFIDENTIAL
• 2019 Fortune Global 500 - Ranked 258th
• 2018 Fortune Global 500 - Ranked 248th
• 2017 Fortune Global 500 - Ranked 239th
•Top 10 Most Valuable Food Brand Portfolios
International Achievements
CONFIDENTIAL
> 300 manufacturing plants in 51 strategic locations
Associates’ plants - > 30 production complexes
CONFIDENTIAL
• Isolated Soybean Protein
• (Wilpro Series)
• Concentrated Soybean Protein
• (Wilcon Series)
• Textured(Structured) Vegetable Protein
• (Wiltex/Wilcon T/WILFIB/WILNUG Series)
• Hydrolyzed Soy Protein
• (VL/VP Series)
• Defatted Soy Flour
• (Toasted / Untoasted)
• Soymilk Powder
• Defatted Soybean Flake
• Food Grade Soybean Lecithin
WILMAR SOY PROTIEN INDEX
Part II : Functional CSP WSS Merits
in processed meat
Presented by Shawn Su
CSP WSS functional characteristics
CSP WSS
Stability on texture
Heating resistance
High emulsion capacity
Frost resistance
High Salt tolerance
2019/9/27 13
CONFIDENTIAL
Cooked WILCON SS Emulsion (1/6/6)
CONFIDENTIAL
Cooked WILCON SS Emulsion TPA Analysis
CONFIDENTIAL
High frozen-resistance,less frozen loss
WSS vs ISP frozen loss comparison
SS1:5:5 SPI1:5:5 SS1:6:6 SPI1:6:60,75
0,8
0,85
0,9
0,95
1
SS(1:5:5) ISP(1:5:5) SS(1:6:6) ISP(1:6:6)
Frozen loss comparison result
CONFIDENTIAL
WSS+1.5%SALT
Cooking
ISP+1.5%SALT
Cooking
Emulsion recipeProtein：Water：Fat ＝ 1：5：5 ( Add 1.5% Salt)
Salt resistance comparison of CSP and ISP
CONFIDENTIAL
Raw M aterials %
Pork m eat 71.43%
SS/ISP 2.00%
salt 1.21%
nitrite 0.09%
phosphate 0.26%
erythorbate 0.03%
M SG 0.06%
H VP 0.41%
pigm ents 0.03%
iced w ater 24.49%
100.00%
CSP WILCON SS in Bacon
Injection MassageHeat
TreatmentSlice
CONFIDENTIAL
Raw M aterials
Chicken Breast 50.00%
SS/ISP 3.47%
salt 1.19%
sugar 0.50%
M SG 0.15%
carageenan 0.25%
w hite pepper 0.10%
flavor 0.22%
w ine 0.40%
phosphate 0.25%
w ater 43.50%
100.00%
CSP WILCON SS in Chicken Steak
Marinade
PreparationMassage Sizing
Bread and
BatterDeep Fry
WSS application(chinese hotdog)
Pickling
meat
Make
filling StuffingHeating
cooking
Frozen,
packing
Thawing,
re-roast
1、Process：
Item
Roast time/min
Shortening
phenomenon
Expansion Taste evaluation20 30 40 51 >51 Yes
Average shortening length/cm
SS
No running oil or oil leakage
No burst
0.5
No difference in expansion
Good chewness
SCP 0.6 Hardness 2
ISP 0.7Good chewness，Good
elasticity
2、Result： The resistance changeshape of SS after secondaryheating is better than ISP.
Ingredients Percentage%
Ice water 25.00%
WilconSS/SA 1%
Chicken breast 22.00%
Fat 9.00%
Chicken skin 17.00%
Phosphate 0.50%
Temptation red 1.0g/100kg
Red yeast red 12g/100kg
Iso-VC sodium 0.01%
White sugar 5.50%
Fructose syrup 1.50%
MSG 0.10%
Carrageenan 0.30%
HVP 0.10%
spices 0.25%
flavor essence 0.43%
flavor essence 0.05%
cream flavor 0.10%
salt 1.30%
Nitrosine 0.00%
TSP (1:3) 6.00%
Cassava starch 2.00%
Modified corn starch 8.00%
CONFIDENTIAL
Source:FAO/WHO
1150
100
0
200
400
600
800
1000
1200
分离蛋白 功能浓缩蛋白
0.2%
4.8%
0%
1%
2%
3%
4%
5%
分离蛋白 功能浓缩蛋白
Dietary FiberSodium mg/100g
ISP TSPC ISP TSPC
Nutrition Value Comparision(FSPC vs ISP)
Part III : Soy Solution-Meat analogue&veggie
development
IAN KANG
CONFIDENTIAL
Vegetarian Trends
Trend 1--- Plant-based meat substitutes
Trends 2—— Plant-based dairy substitutes
Dairy free
CONFIDENTIAL
Trends 3---Egg substitutes
Trends 4---Nutritional foods, Functional foods
Vegetarian Trends
(7.5USD/355mL)
62,26%
3,87% 5,48%
15,81%
0,97% 0,65%
10,97%
0,00%
10,00%
20,00%
30,00%
40,00%
50,00%
60,00%
70,00%
大豆蛋白 豌豆蛋白 小麦蛋白 鸡蛋蛋白 蚕豆蛋白 大米蛋白 魔芋等胶体
Source: Enterprise websites and Tmall
Vegetarian Materials
Soy protein Egg protein Konjac
Hydrocolloids
Pea protein
Wheat protein
Horse bean protein
Rice protein
CONFIDENTIAL
Condiments Simulation Leisure type
Vegetarian Category
Patty type Sausage type Ball type
CONFIDENTIAL
CONFIDENTIAL
Vegetarian Applications by Culture
Chinese bun filling Meat balls
Dumpling filling Meat sauce
Eastern Style Western Style
Burger patty Nuggets
Steaks
CONFIDENTIAL
Vegetarian Diet Classification
Strict
Vegetarian
Ovo
Vegetarian
Lacto
Vegetarian
Lacto Ovo
Vegetarian
Phytopentacyclin
Vegetarian
Vegan
Meat
products
Phytopentacyclin
productsMilk
products
Egg
products
Forbidden Allowed Flexible
CONFIDENTIAL
FYI: Phytopentacyclin
• Scallion
• Garlic
• Onion
• Chinese Chives
• Cilantro
CONFIDENTIAL
Main
structure
Binder
Water control
Seasoning
Texturized
Soy
Protein
Soy protein isolates
Soy protein concentrates
Vegetarian Product Logic
Appearance / Biting experience
• Fibrous structure
• Minced meat-like particles
• Binding
• Mouthfeel
• Water/oil holding
• Cost control
Starch
Gums
CONFIDENTIAL
Wilmar WILFIB vs Regular TVP
Structure under microscope
Meat muscle-liked fiber structure Porous, honeycomb-liked structure
CONFIDENTIAL
Wilmar WILFIB vs Regular TVP
Components
Protein Content
Beany Odor
Mouth feel Springy, Chewy Soggy
Application
Value
Whole muscle meat like productsMinced meat like products
Minced meat like products
CONFIDENTIAL
Wilmar WILFIB Products
CONFIDENTIAL
Wilmar WILFIB Application Details
Size
Hydration Time @25˚C
Hydration Ratio
CONFIDENTIAL
Fibrous Structure of Wilmar WILFIB
CONFIDENTIAL
Application Preparation 1-Hydration
Equipment: Soaking pool
Operation: Room temperature water soaking for 30-50 minutes
CONFIDENTIAL
Application Preparation 2-Dehydration
Equipment: Centrifugal dehydrator
Operation: Generally 800-1200 RPM for 5-10 minutes
CONFIDENTIAL
Application Preparation 3-Fiber preparation
Equipment: Dull blade chopper or Spiked rotor mixer
Operation: Generally 700-1500 RPM, depend on fiber quality
Dull blade chopper Spiked rotor mixer
CONFIDENTIAL
Meat Analog Production Flow- table top scale part 1
Soy emulsion preparation
Add ISP into water Add oil
Blend Blend
Soy emulsion for further use
TSP shreds preparation
Dry TSP Rehydration Soaked vs unsoaked TSP TSP shreds for further use
CONFIDENTIAL
Meat Analog Production Flow- table top scale part 2
Place TSP shreds, soy
emulsion, egg white, starch,
seasonings, and oil into mixer
mix
Place into mould
Heat treatment Finished prototype
CONFIDENTIAL
Meat Analog Production Flow- factory mass production part 1
Textured/Structured protein rehydration Shredding with shredder Fibrous structure shreds
Place into mould
CONFIDENTIAL
Meat Analog Production Flow- factory mass production part 2
Convection oven heat treatment Finished goods
CONFIDENTIAL
Prototype and Recipe- Veggie burger patty
CONFIDENTIAL
Prototype and Recipe- Veggie balls
CONFIDENTIAL
Prototype and Recipe- Vegetarian sausage
CONFIDENTIAL
Vegetarian Processing- YouTube Video
C:\Users\kangxinkai\Downloads\The Manufacturing Processes of
Vegetarian Meatball Vegetarian Sausage and Vegetarian Steak.mp4
https://www.youtube.com/watch?v=HGzeBCuelCo&feature=youtu.be
CONFIDENTIAL
Shanghai Protein Application Lab
• 180 square meter• Room
temperature control
• Pilot scale• High quality
equipment• Prototypes• Training
Locker room
Storage
Preparationroom
Nutrition application
Buffering roomHeat treatment
Meat processing
Meat alternative processing
Walk-in cooler
48
CONFIDENTIAL
Equipment
6-knife vacuum cutter
Japan
35L vacuum mixer
Japan
Cooking smoke house
Germany
CONFIDENTIAL
Equipment
66-needle injector
Japan
4-tank vacuum massager/tumbler
Japan
Vacuum stuffer
Germany
CONFIDENTIAL
Equipment
Multi-purpose combi oven
Germany
High speed emulsifier
Japan
Tipper tie clipper
USA
CONFIDENTIAL
Lab Capabilities
Emulsified products: Frankfurter, sausage, fish cake, tofu products
Course ground products: Chicken nuggets, burger patty, dumpling filling
Whole muscle products: Chinese style stewed beef, steak, roast duck breast, loin ham, and roast beef
Vegetarian: Chinese style meat analogs, western style meat analogs
Others: jerky, meat floss, innovative prototypes etc.
Prototype preparation
Trainings and customer service
Equipment training
Technical training
Customer project collaboration
Customers
CONFIDENTIAL
Muchas Gracias!
Thank You!
谢谢！
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