During the early stages of soybean germination, there is a significant increase in its nutritional value. Local protein hydrolysis — the molecules become smaller during the sprouting process, proteins in soybeans break down into shorter chain small molecule proteins that are more easily absorbed, increasing their nutritional value. Core processing technology of plant-based milk Make soy plant-based milk comparable to milk, with related products having the same taste and nutrition as milk yogurt, ice cream, milkshakes, etc.
Soybeans contain almost perfect physiological active factors and gene regulatory factors that milk does not have.
Soy Isoflavones
Soy isoflavones have estrogen like effects, which help regulate hormone levels in the body and improve menopausal symptoms.
Phytosterol
Plant sterols can reduce cholesterol in the blood, prevent cardiovascular disease, and are important regulatory factors in soybeans.
Antioxidant substances
Soybeans are rich in antioxidants such as vitamin E and selenium, which help resist free radicals and protect cell health.
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