| Product | Soybean Protein Isolate |
| Appearance | White Powder |
| Grade | Food Grade |
| Protein(N*6.25) | ≥90% |
| Moisture | ≤7% |
| Crude Fiber | ≤1.0% |
| PH | 6.5-7.5 |
| Particle Size | ≥90% 100mesh |
| Bulk Density | 350-450g/l |
| Lecithin | ≤2.0 |
| MOQ | 1kg |
Description
Our soy protein isolate is made from non-GMO soybeans and produced through world-leading production technology and world-class equipment. The soybean gel-type protein isolate has high gel elasticity, emulsifying properties, and water retention; the soybean-injected protein isolate has high gel elasticity and water-holding capacity and has the characteristics of low viscosity and low foaming; the dispersed protein isolate is easily dispersed in water and other liquid systems.
Application
Meat products: soy protein isolate can be used in meat products, not only improving the meat quality and structure and increasing the flavour but also increasing the content of protein.
Dairy products: soy protein isolate used in formula milk powder and various forms of milk products.
Flour products: the production of bread with no more than 5% of the protein isolated can increase the volume of bread, improve skin colour, and extend the shelf life. Processing noodles then adding 2 to 3% of the protein isolated, which can reduce the broken rate, improve the noodles boiled after yield, and have good colour. Noodles taste similar to strong flour noodles.
Beverage, nutrition food, fermented food: soy protein isolate can be used in drinks, nutrition food, fermented food, etc., can improve the protein content of food, and provide soybean protein with the nutrition and health functions: reducing serum cholesterol, preventing heart and cerebrovascular diseases, etc.
