Effisoy - AglyMax process produce concentrated isoflavones

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The AglyMax Process

Unique Process

As a general rule, diets in Japan are full of soy products and many believe their good health is due to its inclusion in their diet. Until recently, it was believed that the soy bean alone provided health benefits. But, research failed to look at one critical factor - that many soy foods in Japan are fermented by a powerful agent called Koji. Although there are several types of fermentation processes available today, Koji fermentation transforms the beneficial compounds found in soy to an enhanced and more effective form.

Koji, or aspergillus in Latin, is a fungus that was first used by the Chinese to ferment grains like soy. About 650 years ago, Koji fermentation was then introduced to Japan who modified the process to the current form used today. Many of Japan’s traditional foods, such as miso (fermented soy bean paste used to make soup), soy sauce, and sake (rice wine) are made by Koji fermentation. While many Asian countries utilize Koji, the Japanese developed a unique way to control the exact species of microbe being used. By doing so, they could control the end results of the fermentation process, leading to a more stable product with superior product quality. Incidentally, this may very well have been one of the first implementations of a Quality Control Program in food processing! If you’re interested in learning more about the fascinating world of Koji, please check out the "Health Matters" section and click on "Dietary Influence".

The AglyMax Process

Selection of the raw materials (select superior soy germ)
Cook soy germ to a softened state
Koji starter is added to the cooked soy germ
Hydrolysis step to activate enzymes
Dry product
Extraction step to further concentrate ingredient into the purest form of AglyMax

Step 1
When selecting the initial ingredient, only the highest quality, non-GMO soy germ is used. Once the soy germ has been selected, it is sent to a 3rd party laboratory to undergo a rigorous series of analytical testing. This testing ensures non-GMO compliance and lack of pesticide residue presence.

Step 2
The soy germ is cooked and mixed well to allow proper fermentation to occur.

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