Effisoy - AglyMax process produce concentrated isoflavones

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Unique Process Page 2

Unique Process

Step 3
Once the germ has been softened through cooking, a carefully selected strain of Koji starter is added. Over one hundred strains of Koji are available and each one produces a different result. The chosen Koji microbe grows while absorbing nutrients from the soy germ, its food source. While the Koji absorbs nutrients, it secretes a variety of enzymes along the way to break down the numerous compounds found in soy germ. Some of the main enzymes secreted are protease for the proteins, beta-glucosidase for the isoflavones, and phytase for the phytic acids.

Step 4
This enzymatic orchestra comes to a feverish pitch with the addition of water during the hydrolysis stage, which allows the Koji generated enzymes to rapidly breakdown their intended targets. This powerful process comes to an end when the soy germ compounds have been transformed to their simplest forms.

Step 5
After hydrolysis takes place, Koji activity is halted by heat and the fully fermented soy germ is dried and prepared for the extraction phase.

Step 6
The dried fermented soy germ is then put through another patented process, the extraction phase, whereby the most beneficial compounds from soy germ are gathered and standardized. One of the main compounds retrieved are the isoflavones, fully transformed into their active most absorbable aglycone form.

AGLYMAX PROCESS ILLUSTRATED

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