| CAS No.: | 9010-10-0 |
|---|---|
| EINECS: | 232-720-8 |
| Packaging Material: | Paper |
| Storage Method: | Cool Dry Place, and Sealed |
| Shelf Life: | 24 Months |
| Type: | Soy Protein Isolate |
| Samples: |
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| Customization: |
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Audited Supplier Soybean protein isolate is to extract soybean meal (removing oil and water-soluble non-protein components) in an alkaline solution under low temperature conditions, and then precipitate, wash, and dry to obtain a protein powder with a protein content of more than 90%. Its structure and properties are basically Replace pure soy protein. [6] Soy protein isolate has nearly 20 types of amino acids and contains essential amino acids for the human body. It is rich in nutrients and contains no cholesterol. It is one of the few plant proteins that can replace animal protein.
1. Meat products
Adding soy protein isolate to higher-grade meat products not only improves the texture and flavor of the meat products, but also increases the protein content and fortifies vitamins. Due to its strong functionality, a dosage of 2 to 5% can retain water and fat, prevent meat juice from segregating, improve quality, and improve taste. The protein isolate injection can be injected into pieces of meat such as ham. If the meat is processed again, the ham yield can be increased by 20%.
2. Surimi products
Isolated protein is used in fried fish cakes, fish tofu, fish steaks, fish rolls, conch balls, northern sea fins, crab steaks, crab sticks, scallops, grilled sausages, shrimp-flavored sausages, abalone sausages, sea cucumbers, hot pot sausages, fish sausages, and fish popcorn, preferably with 20 to 40% fish meat. .
3. Dairy products
Soy protein isolate is used in alternative milk powders, non-dairy beverages and various forms of milk products. Comprehensive nutrition, cholesterol-free, and a substitute for milk. Soy protein isolate is used in the production of ice cream instead of skimmed milk powder, which can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent "sandy" phenomenon.
4. Pasta products
Adding no more than 5% protein isolate when producing bread can increase the volume of the bread, improve the color of the skin, and extend the shelf life; adding 2 to 3% protein isolate when processing noodles can reduce the breakage rate after boiling and improve the quality of the noodles. Yield, and the noodles have good color and taste similar to strong flour noodles.
5. Soy protein isolate can also be used in food industries such as beverages, nutritious foods, and fermented foods. It has unique effects on improving food quality, increasing nutrition, lowering serum cholesterol, and preventing heart and cerebrovascular diseases
| Test Items | Specs |
| Appearance | Cream-white powder |
| Protein(dry basis,Nx6.25)% | ≥90 |
| Particle size (through 100 mesh), % | ≥95 |
| Fat (%) | ≤1.0 |
| Moisture (%) | ≤7.0 |
| Ph | 6.0-8.0 |
| Ashes (%) | ≤6.0 |
| Total Plate Count (cfu/g) | ≤20000 |
| Coliform (MPN/g) | ≤30/100 |
| Moulds and yeasts (cfu/g) | ≤100 |
| E.coli | Negative |
| Salmonella | Negative |
| Heavy metals | Detection limit(s) |
| As (mg/g) | 0.01 |
| Pb (mg/g) | 0.02 |
| Cd (mg/g) | 0.01 |
| Cr (mg/g) | 0.10 |
| Cu (mg/g) | 1.0 |
| Hg (mg/g) | 0.01 |
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