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

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1.Brief Introduction of Wilmar

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Key Business Segments

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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

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Recognition for Wilmar’s Quality Products

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• 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

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> 300 manufacturing plants in 51 strategic locations

Associates’ plants - > 30 production complexes

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• 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

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Cooked WILCON SS Emulsion (1/6/6)

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Cooked WILCON SS Emulsion TPA Analysis

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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

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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

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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

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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%

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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

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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

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Condiments Simulation Leisure type

Vegetarian Category

Patty type Sausage type Ball type

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Vegetarian Applications by Culture

Chinese bun filling Meat balls

Dumpling filling Meat sauce

Eastern Style Western Style

Burger patty Nuggets

Steaks

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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

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FYI: Phytopentacyclin

• Scallion

• Garlic

• Onion

• Chinese Chives

• Cilantro

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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

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Wilmar WILFIB vs Regular TVP

Structure under microscope

Meat muscle-liked fiber structure Porous, honeycomb-liked structure

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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

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Wilmar WILFIB Products

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Wilmar WILFIB Application Details

Size

Hydration Time @25˚C

Hydration Ratio

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Fibrous Structure of Wilmar WILFIB

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Application Preparation 1-Hydration

Equipment: Soaking pool

Operation: Room temperature water soaking for 30-50 minutes

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Application Preparation 2-Dehydration

Equipment: Centrifugal dehydrator

Operation: Generally 800-1200 RPM for 5-10 minutes

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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

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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

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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

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Meat Analog Production Flow- factory mass production part 1

Textured/Structured protein rehydration Shredding with shredder Fibrous structure shreds

Place into mould

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Meat Analog Production Flow- factory mass production part 2

Convection oven heat treatment Finished goods

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Prototype and Recipe- Veggie burger patty

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Prototype and Recipe- Veggie balls

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Prototype and Recipe- Vegetarian sausage

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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

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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

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Equipment

6-knife vacuum cutter

Japan

35L vacuum mixer

Japan

Cooking smoke house

Germany

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Equipment

66-needle injector

Japan

4-tank vacuum massager/tumbler

Japan

Vacuum stuffer

Germany

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Equipment

Multi-purpose combi oven

Germany

High speed emulsifier

Japan

Tipper tie clipper

USA

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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

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Muchas Gracias!

Thank You!

谢谢！