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Product Description
Product Description
Soybean protein isolate is the extraction of soybean meal (excluding oil and water-soluble non-protein components) into alkaline solution at low temperature, and then precipitation, washing, drying to obtain protein powder with protein content greater than 90%, its structure and properties basically replace pure soybean protein. Soy protein isolate has nearly 20 kinds of amino acids, and contains essential amino acids. It is nutrient-rich, cholesterol-free, and is one of the few plant-based proteins that can replace animal protein.
Product Parameters
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Light-Yellow
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odor
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No-mildew
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Impurity
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No foreign matters to the naked eye
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Dietary fiber % min
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60.0
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Crude protein % max
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26.0
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Moisture,%, max
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10.0
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Particle size(% pass 100 mesh)
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90
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Ash content,% max
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5.0
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Absorption Capacity
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Fiber: Water = 1:10
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Total plate count,(cfu per gram)
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<30,000
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Coliform (MPN/100g)
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<90
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Pathogenic bacterium
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Negative
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Applications
Meat products:
Adding soy protein isolate into higher-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens the vitamin. Due to its strong function, the amount between 2 to 5% can play a role in water retention, fat preservation, prevent gravy segregation, improve quality and improve taste. The protein isolate injection is injected into the meat pieces like ham, and then the meat pieces are treated, and the yield of ham can be increased by 20%. [7] In the hot pot material products, gonzo ball, pissing cow ball, chicken breast ball, Minnan fragrant meat, sweet and not spicy, tempura, flower sausage, kiss sausage, Taiwan roast sausage, hot dog sausage, meat skewers, Sichuan chicken fillet, bone and meat connected, Colonel's chicken nuggets, chicken McNuggets, Orleans-roasted duck germ, prepared wing root, pickled pipa leg, lunch meat, sandwich and other meat products processing, The addition of soy protein isolate can make the structure of the product more perfect, and soy protein isolate can be added at the same time as Pangli's vegetarian meat powder. Nutrition is more scientific.
Fish products:
The protein isolate is used in fried fish cake, fish tofu, fish steak, fish plate, fish roll, conch ball, North Sea wing crab steak, crab meat stick, scallop grilled sausage, shrimp sausage, abalone sausage, sea cucumber hot pot sausage, fish sausage, fish rice, preferably with 20 to 40% fish.
Dairy products:
Soy protein isolate is used in place of milk powder, non-dairy beverages and various forms of milk products. Comprehensive nutrition, cholesterol free, is an alternative to milk food. Soy protein isolate, instead of skim milk powder, can improve the emulsification property of ice cream, delay the crystallization of lactose and prevent the phenomenon of "sand".
Flour product:
The addition of less than 5% protein isolate in the production of bread can increase the volume of bread, improve the skin color and prolong the shelf life; Adding 2~3% protein isolate can reduce the breaking rate of boiled noodles and increase the yield of noodles, and the noodles have good color and taste similar to the strong powder noodles.
Soy protein isolate can also be used in beverage, nutritional food, fermented food and other food industry, to improve food quality, increase nutrition, reduce serum cholesterol, prevent heart and cerebrovascular diseases has a unique role.
Packaging & Shipping
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