SBIR-STTR Award

Research on this novel soluble-fiber derivative from soybeans will: 1) characterize soy pectin's physical and chemical properties as a function of extraction and pretreatment conditions, 2) minimize wastewater pollution while removing impurities, 3) determine physical and chemical specifications needed in the soy pectin for potential applications, 4) estimate cost savings from using soybean hulls as a raw material, 5) scale-up the optimized laboratory extraction process, and 6) provide soybean producers and processors with a new, high-value, human food product. APPROACH: Soy pectin acts as a thickening agent rather than forming a gel, enabling higher level uses, and increasing the dietary fiber content and health benefits of beverages and other food products. Traditional pectin extraction is an expensive process with collateral environmental costs. Not leaching and drying soybean hulls will minimize pollution. Optimizing the removal of mineral acids and concentrating the mother liquor before precipitation will minimize capital costs for an evaporator. NON-TECHNICAL SUMMARY: Soy Pectin, Inc. is developing a new soluble, dietary fiber from soybean hulls, a waste byproduct, which will provide additional markets for soybean producers and processors. Soy pectin differs from traditional citrus pectins, in that it acts as a thickening agent rather than forming a gel. This will allow it to increase the dietary fiber content and health benefits of beverages and other food products. Traditional pectin extraction has environmental costs and is an economically expensive process as well. The proposed new, soluble dietary soy pectin will minimize pollution as there will be no leaching and drying of soybean hulls. The extraction process may also optimize the removal of mineral acids, and concentrating the mother liquor before precipitation will minimize capital costs for an evaporator. Marketing research indicates soy pectin is an attractive alternative to more expensive, imported pectins.

Keywords:
soluble dietary fiber; soybean byproducts; cholesterol lowering; health

The U.S. produces 6 million MT soy hulls for low returns because hulls are used for animal feed. Pectin from soy is an attractive alternative to more expensive, imported pectins. Soy Pectin TM acts as a thickening agent rather than forming a traditional gel that permits increased dietary fiber intakes. Pollution is minimal because soy hulls require no drying and minimal water leaching. Removing acids and concentrating before precipitation minimizes the evaporation and capital costs. Citrus pectin was manufactured in 4 plants, all of which have closed. Now 5,000 MT / year of pectin is imported, addding $50 million to the trade deficit and forcing dependance on foreign suppliers. A majority of the U.S. population is chronically deficient in dietary fiber consuming only 14 grams instead of the suggested 30 grams per day. Consuming less fiber presents a significant health concern. The purpose of Phase II of this project is to establish the feasibility of actual production of Soy Pectin TM for use as a food ingredient to benefit the health of the American consumer. During Phase I, Soy Pectin, Inc. demonstrated the feasibility of extracting pectin from soybean hulls. Producing pectin from soy should be less expensive than traditional citrus pectins due to lower capital and operational costs. Increasing fiber intake can reduce the risk of several debilitating diseases including obesity, diabetes, coronary heart disease, elevated cholesterol. Soluble fiber contributes to feeling satiated on fewer calories, leading to weight loss and reduces the glycemic peak after eating.