Process Engineering

Beyond Extraction.
Preservation.

Traditional isolation methods use harsh chemistry to strip protein from the bean. We use physics. Our proprietary Membrane Filtration process retains the protein's native structure, ensuring superior solubility and clean taste.

Fig 1.2: Cross Flow Filtration
FEED MEMBRANE RETENTATE PERMEATE Carbohydrates & Impurities (retained) Protein Molecules (pass-through)

The Molecular Difference

Drag the slider to compare protein integrity.

Fytomax Method

Native State

  • High Solubility
  • Clean Taste
Standard Industry Method

Denatured

  • Structural Damage
  • High Sodium

Process
Architecture

01. Sourcing
02. Extraction
03. Filtration
04. Drying
The Mahyco Advantage

Genetics First

Quality begins before the seed is planted. We select Non-GMO varieties specifically bred for Low Lipoxygenase content. This biologically reduces the "beany" off-notes common in soy, before processing even begins.

Seed
Aqueous Phase

Gentle Extraction

The soy flour is solubilized in water. Unlike competitors who use harsh alkali baths, we maintain a controlled pH environment that respects the protein's conformational stability.

The Core Technology

Membrane Filtration

Using industrial-scale Kanoria expertise, the liquid passes through precision membranes. These membranes act as molecular sieves, separating the protein from carbohydrates and minerals based on size, not chemical reaction.

>90%
Protein Retention
0%
Harsh Acids
Final Form

Spray Drying

The purified protein concentrate is flash-dried. This rapid evaporation prevents heat damage, resulting in a free-flowing powder with excellent dispersibility.

Validated Performance

External lab results vs. Market Leaders

Solubility (NSI)

Fytomax SPI 99%
Competitor A 82%

*Nitrogen Solubility Index at pH 7.0. Higher solubility ensures no grittiness in beverages.

Foaming Stability

Fytomax
Comp A

Superior stability makes our SPI ideal for dairy-free cappuccinos and whipped toppings.