USE OF SOYBEAN PROCESSING TECHNOLOGY IN THE PRODUCTION OF HEALTH PRODUCTS

Abstract

Trends in the development of modern food technologies are aimed at expanding the range of health products. Against the backdrop of popularization and awareness of healthy eating, the population needs new products that would meet the nutritional needs of the body, be inexpensive and enrich the daily diet. Among the proteins of plant origin, soy proteins are the most complete and can serve as an alternative to animal proteins to some extent. Soybeans contain 2 times more protein than bird, fish and animal meat. Soy protein is 2 times cheaper than wheat protein, 14 times cheaper than dairy protein, and more than 21 times cheaper than meat protein. It is this fact that has led to a 7-fold increase in global soybean production over the past 70 years. That is why one of the areas of production o