Soy protein isolate is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products : soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties. Recently, soy protein popularity has increased due to its use in health food products, and many countries allow health claims for foods rich in soy protein.
Specification
Crude protein(dry basisN*6.25)% 90% Min
P H 7.0±0.5
Moisture % 7.0%MaxAsh (dry basis) % 6.0%Max.
Lead, Pb (mg/kg) ≤0.1Cadmium, Cd(mg/kg) ≤0.5
Mercury, Hg(mg/kg) ≤0.1Arsenic, As(mg/kg) ≤0.5
Functional index
Dispersibility Within 25 secondsMicrobiological Index
Total plate count (cfu/g) 20,000 Max.
E-coli (MPN/100g) NegativeApplication
Soy protein isolate can be used to raise the yield of meat products, check condensation of tiny oil and water drops, prevent fat and water separation, improve the taste and structure, and make the end products have a higher nutritional value and a fine and wet texture with good slicing properties. 3 to 8% of soy protein isolate is normally added to meat paste products.
Soy protein isolate can be added to such solid drinks as oatmeal, coffee mate, soy milk powder peanut milk powder, cocoa milk powder, walnut milk powder, fermented yogurt, juice milk powder, etc. And dairy products so as to raise the protein content in the end products and increase their nutrition. Quantity of addition: no limits, depending on needs and tastes.
Soy protein isolate can also be added to cold drinks (such as ice cream) to reduce the production costs. Recommended quantity of addition: 2-15%
Package & Storage
20kg/bag, 17000kg per 20'ft container
chemical.tnj
+8618949823763
tnjchem
2881500864