Soy protein isolate 90%
Soy Protein Isolated is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis.
Soy Protein Isolated is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed.
Because of this, Soy Protein Isolated has a neutral flavor and will cause less flatulence due to bacterial fermentation.
Soy protein isolates are mainly used to improve the texture of meat products,
but are also used to increase protein content, to enhance moisture retention, and are used as an emulsifier.
|Appearance||Light yellow or milk white powder|
|PH (10% Slurry)||6.8-7.8|
|Particle Size(Through 100 mesh)||98.0%min|
|Standard Plate Count||10000ufc/g max|
1.Excellent control of heavy metal and micro
3.Ease of digestibility
4.Completely natural protein among all cereal grains
5.Well-balanced amino acid profile
6.Gluten and lactose-free
7.High biological value
Soy protein isolate can be used in a variety of foods to increase protein content and provide food processing properties, nutrition and health functions of soy protein.
1.Meat products: Soy protein isolates are used in meat products to improve the texture and flavor of meat products and to increase protein content.
Dairy products: Soy protein isolates are used in formula milk powders and in various forms of milk products.
2.Noodle products: adding no more than 5% of isolated protein when producing bread, can increase bread volume, improve skin color and extend shelf life;
add 2~3% of isolated protein when processing noodles, can reduce the broken rate after boiling Improve the yield of noodles, and the noodles have good color and taste similar to strong noodles.
3.Beverages, nutritious foods, fermented foods: Soy protein isolates are used in foods such as beverages, nutraceuticals,
and fermented foods to increase the protein content of foods and provide nutrients and health functions of soy protein: lowering serum cholesterol and preventing heart and Cerebrovascular disease, etc
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