Soy Protein Isolate, Isolated Soy Protein, Soya Protein for Meat Product
CAS No: 50-29-98
Soy protein isolated is widely used in the processing of meat products, fish products, dairy products, cooked wheaten products, soft drinks, foods for children, candies, convenient foods, cold foods, sugar products, and other nutritional foods and modern functional foods. Being able to effectively increase the protein content, improve the nutrition and taste of foods, and reduce costs and prolong the shelf life of products, it acquires a high nutritional value and enjoys a broad market.
Item
Analysis Result
Appearance
light yellow or creamy, powder
Smell
Flavor with natural soybean flavor,no particular smell
Protein
≥ 90%
Moisture
≤ 7%
Pb
≤ 1 mg/kg
Ash(dry basis)
≤ 16.50%
As
≤ 0.5 mg
Aflatoxin B1
≤ 5.0 ug/kg
Coliform Bacteria
≤ 30 MPN/100
Specification
Extacted from non-GMO soybeans high level of protein good emulsifier & gelling property excellant additive for meat industry
ApplicationApplication
1. It 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. 2. It 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 3. It can also be added to cold drinks (such as ice cream) to reduce the production costs. Recommended quantity of addition: 3 to 5 %.
Packing & Delivery
Packing: weight 25kgs paper bags (22MT/20's FCL)
Delivery Detail: within 7 days after confirming the orde
