Soy Pectin, Nutraceutical and Food Additive of the Future

Award Information
Agency:
Department of Agriculture
Branch
n/a
Amount:
$296,000.00
Award Year:
2004
Program:
SBIR
Phase:
Phase II
Contract:
2004-33610-14830
Agency Tracking Number:
2003-00333
Solicitation Year:
n/a
Solicitation Topic Code:
n/a
Solicitation Number:
n/a
Small Business Information
Soy Pectin, Inc.
2138 Revere, Fayetteville, AR, 72702
Hubzone Owned:
N
Socially and Economically Disadvantaged:
N
Woman Owned:
N
Duns:
n/a
Principal Investigator:
Gordon Whitbeck
(479) 756-9696
gordonw5@aol.com
Business Contact:
Phillip Crandall
President
(479) 575-7686
crandal@aol.com
Research Institution:
n/a
Abstract
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.

* information listed above is at the time of submission.

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