Protein content more than 90% Emulsion Soy Protein Isolate

Product Description
Physical & Chemical Index
Color
Light Yellow
Fat
≤1%
Protein(dry basis,Nx6.25)
≥90%
PH Value
7.5±1.0
Moisture
≤7%
Particle Size(100 mesh)
≥98
Ash(dry basis)
≤6%
Crude Fiber(dry basis)
≤0.5%
Microbiological Index
Total plate count
≤20000cfu/g
Salmonella
Negative
E.coil
Negative
Characteristics
Excellent emulsification and lower production cost;can improve product yield ratio,enhance the volume of fat and water to be added and improve texture and sli cing of product,etc.
Recommended Application Method
1.Put soy protein isolate into the ingredients at the ratio of 3%-5% and chop together.
2.Chop soy protein isolate into emulsion lumps at the ratio of 1:5:5,then add it to the products.

High temperature steaming and boiling




After steaming and boiling at high temperature

Applications
Soy protein isolate(SPI)is a good protein product with high purity. The protein content of SPI is more than 90%.Soy Protein Isolate is one of the popular food additives or ingredients in most countries.Adding soy protein isolate into meat products not only improved the texture and flavor of meat products, but also increased the protein content and strengthened the nutrition. Due to its good function ability, adding 2% to 5% into meat products can retein water and fat, prevent meat segregation, in order to improve quality and taste. Soy protein isolate - injection type can be injected into meat blocks, ham, chichen, the yield can be increased by 20%. In the hot pot material products,such as meatballs, fishballs, lunch meat, sandwich and other meat products, adding soy protein isolate can make them tasted better and more nutritious.

Certifications