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Изолят соевого белка, соевый белок, изолят соевого белка, концентрат 90% 70%
Изолят соевого белка, соевый белок, изолят соевого белка, концентрат 90% 70%
Изолят соевого белка, соевый белок, изолят соевого белка, концентрат 90% 70%
Изолят соевого белка, соевый белок, изолят соевого белка, концентрат 90% 70%
Изолят соевого белка, соевый белок, изолят соевого белка, концентрат 90% 70%
Изолят соевого белка, соевый белок, изолят соевого белка, концентрат 90% 70%
Изолят соевого белка, соевый белок, изолят соевого белка, концентрат 90% 70%

Изолят соевого белка, соевый белок, изолят соевого белка, концентрат 90% 70%

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Product Overview

Description



Product Description


Isolated Soy Protein

Soy Protein Isolated is a protein that is isolated from soyabean. It is made from soyabean meal that has been dehulled and defatted. It is used in a variety of foods, such as salad dressings, soups, meat analogues, analogues, beverage powders, cheeses, non-dairy creamer,frozen desserts, whipped topping, infant formulas,breads, breakfast cereals, pastas and pet foods.



Specifications


Items
Standard
Appearance
light-yellow powder
Odor
Neutral to Nutty
Flavor
Pleasant to Nutty
Crude protein (dry basis N*6.25)%
90% Min.
NSI (Nitrogen soluble index)%
85% Min.
P H value
7.0±0.5
Moisture %
7.0%Max.
Ash (dry basis) %
6.0%Max.
Fat%
0.5%Max.
Fineness(through100mesh)
95%Min.
Total plate count (cfu/g)
20,000 Max.
E-coli (MPN/100g)
Negative
Salmonella(in 25g)
Negative


Applications


In the production of baked food, frozen food and soup, soy protein isolate can make the product stable as emulsifier.



Soy protein isolate can reduce the loss of fat and juice during processing of meat products, which will help maintain the stability of the meat products



Soy Protein isolate can form a thin film on the surface of the fiber, preventing the loss of smell.






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