High Quality Isolated Soy Protein

Soy protein isolated is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. It is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed. Because of this, it has a neutral flavor and will cause less flatulence due to bacterial fermentation.
Soy isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and are used as an emulsifier. Flavor is affected,but whether it is an enhancement is subjective.
Specification:90% min
CAS NO.: 9010-10-0
EINECS NO.: 232-720-8
Appearance: pale yellow fine powderSpecification:ItemsStandardsResultsCharacteristicLight yellow powderconformsOdorNeutral to NuttyNeutral to NuttyFlavorPleasant to NuttyPleasant to NuttyCrude protein(dry basis
N*6.25)%90% Min.90.55%P H7.0±0.57.22Moisture %7.0%Max.6.65%Ash (dry basis) %6.0%Max.5.14%Lead, Pb (mg/kg)≤0.1NegativeCadmium, Cd(mg/kg)≤0.5NegativeMercury, Hg(mg/kg)≤0.10.001Arsenic, As(mg/kg)≤0.5NegativeDispersibilitywithin 25 secondswithin 11 secondsTotal plate count (cfu/g)20,000 Max.2600E-coli (MPN/100g)NegativeNegative
Function:
1.Gooddispersancy,mediumviscosity,goodinstantandsolublepropertyandnondusty.
2.Goodinstantproperty,canbemadeintoinjectionbrine.
3.Improvingtextureandsliceupcapabilityofproducts.
4.Goodhydrophilicityanddissolubility,canevenlydistributethroughoutthemeatproducts.
Application:
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: 2-15%Concentrated Soy Protein
Soy protein concentrated (SPC) is the raw material of soybean, after crushing, peeling, extraction, separation, washing, drying and other processing technology, in addition to the oil soluble non protein, low molecular components of soybean (mainly soluble sugar, ash content, gliadin and various odor material, etc.), contains 65% (dry basis) was prepared by the above protein (N x 6.25) of Soy protein products.
Specification:65% min
CAS NO.: 9010-10-0
EINECS NO.: 232-720-8
Active ingredient:pea protein
Appearance:pale yellow fine powderSpecification:ItemsStandardResultAppearanceLight yellow powderCompliesCrude protein (dry basis)65% min.66.2%PH6.5-7.57.38Moisture7.0% max.6.42Fat1.0% max.0.31%Ash content6.0% max.5.21%Particle size (through #100)90% min.97%Total plate count (cfu per gram)20000 max.2700E-coli. ( cfu per 100grams)NegativeNegativeSalmonella (cfu per gram)NegativeNegativeTextured Soy Protein
Textured Soy Proteinbased on high quality soy protein isolated as the main raw material, after special craft processing and become a muscle fiber texture of the similar protein products. In production after hydration, uniform organization characteristics and specific structure. Adding 10-20% of the wiredrawing protein in meat products can replace beef and pork, does not affect product quality and reduce raw material cost, also can prevent the meat contraction and has higher nutritional value.
Textured Soy Proteincontains natural antioxidants, after joining wire drawing protein in the meat products, can protect, reduce oxidative rancidity. In recent years, soy protein drawing as the emerging of vegetable protein is instead of pork, beef, etc. Widely used in meat, spicy food.
Textured Soy Protein(TSP) is made from NON-GMO soybean. It has excellent characteristic of fiber texture and high ability to bind juiciness. Chewing and elasticity likes meat, it is the ideal food ingredient of high protein. For meat and veggie foodproduct, using TSP will lower the cost of products, raise protein content, bind the meat juice as well as more nutrient and chewing feel.
Specification:90% min
CAS NO.: 9010-10-0
EINECS NO.: 232-720-8
Appearance: pale yellow fine powderSpecification:ItemsStandardsCharacteristicLight yellowOdorNeutral to NuttyFlavorPleasant to NuttyCrude protein(dry basisN*6.25)%50.0%-70.0%Moisture %7.0%Max.Fat1.0% MaxAsh (dry basis) %8.0%Max.Crude Fiber≤5.5%Total plate count (cfu/g)20,000 Max.E-coli (MPN/100g)NegativeService we can provide:
1. Mixed container, we can mix different items in one container.
2. Quality control, before shipment, free sample for test. After shipment, keep sample for 3 years
3. prompt shipment with professional documents
4. Packing as your request, with photo before shipment.*******************************************************************************
To get more information, just feel free to contact with us. Thanks.
Mr. Liu
Qingdaofraken international trading Co., Ltd
Address: RM1005 post mansion yan'an three road, qingdao, China
Tel: 0086 532 83899718
Fax: 0086 532 83623236
Web: http://fraken.en.made-in-china.com