Hydrolyzed Soy Protein - ">

GMP Certified OEM Hydrolyzed Soy Protein Hydrolyzed Soy Protein

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Price:RUB 6.07 - RUB 22.75

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Product Overview

Description

Hydrolyzed Soy Protein

Product Description

 

Introduction:

 Soy protein isolate is the soy protein with the highest content of protein. It is made from defatted soy meal by removing most of the fats and carbohydrates, yielding a product with 90 percent protein. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. Because most of the carbohydrates are removed, the intake of soy protein isolate does not cause flatulence. Pure soy protein isolate is difficult to find in stores and is mainly used by the food industry and less by consumers. Maybe you can find it in health stores or in the pharmacy section of the supermarket. It is mainly found combined with other food ingredients; for example, soy protein shake powder is a mixture of soy protein isolate with flavours, minerals and vitamins.

CAS NO.: 9010-10-0

EINECS NO.: 232-720-8

Color: light yellow powder

 

Analysis Certificate

 

Specification:

Items

Standards

Color

Light Yellow powder

Protein(N*6.25)

≥90%

NSI

≥88%

Moisture

≤7%

Crude Fiber

≤1.0%

Fat

≤0.8%

Ash

≤6

PH

6.5-7.5

Pb

≤0.5mg/kg

Cd

≤0.1mg/kg

Hg

≤0.02mg/kg

As

≤0.3mg/kg

Zn

≤40mg/kg

Calcium

0.02

Sodium

1.2

Phosphorus

0.7

Potassium

0.1

Particle Size

≥90% 100mesh

Bulk Density

350-450g/l

Lecithin

≤2.0

Standard Plate Count

≤20000/g

Yeast & Moulds

≤100/g

E.Coli

Negative/g

Salmonella

Negative/25g

 

 

Functions

 

Application:

1).Meat Products: Widely used in canned meat and ham, replace meat and cut the cost of products.

2).Beverage&Dairy products: Widely used in non-dairy beverages and various forms of milk

products ,it is used to replace milk powder.

3).Ice cream: Instead of skim milk powder for ice cream production.

4)Flour Products: Adding no more than 5% of the soy protein isolate in the production of bread,can increase the bread's volume, improve its skin color. Adding 2-3% of the soy protein isolate 

to noodle products, can decrease the broken rates of  noodles and make them taste good.

 

0.2153 s.