Pure Natural Protein Soy Protein Powder Soy Peptide Powder

• Customization: Available
• CAS No.: 9010-10-0
• Formula: C12h12n2o3
• Model NO.: Soy Protein Powder
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Nutrient Composition: Protein
• Resource: Natural
• The content of active substances: 61%~90%
• Applicable People: Adult, Men, Middle-Aged and Elderly People, Women
• Solubility: Fully Soluble in Water
• Application: Nutrition Enhancers, Stabilizers
• Transport Package: Bag
• Specification: 99%
• Trademark: zhuofeng
• Origin: China
• HS Code: 3504009000
• Production Capacity: 5000 Tons/Year

Product Description

Soybean protein isolate is the extraction of soybean meal (removing oil and water-soluble non-protein components) into alkaline solution under low temperature conditions, and then precipitation, washing and drying to obtain protein powder with a protein content greater than 90%. Its structure and properties are basically Substitute pure soy protein. [6] There are nearly 20 kinds of amino acids in soybean protein isolate, and contain essential amino acids for human body. It is rich in nutrition and does not contain cholesterol. It is one of the few varieties of vegetable protein that can replace animal protein.
 

ITEMS	Standard	Results
Appearance	light-yellow powder	light-yellow powder
Oder	No-mildew	No-mildew
Impurity	No foreign matters to the naked eye	Conforms
Crude protein (dry basis6.25)%	90% min	91.25%
NSI (Nitrogen soluble index)%	80% min	90.65%
Particle size(% pass 100 mesh)	90% min	98%
P H value	7±0.5	7.40
Moisture ( % )	7% max	6.42%
Ash ( % )	6.0% max	≤6.0%
Total plate count	10,000/g max	≤2,200
E-coli	30 MPN/100g max	<30
Other pathogenic bacterium	Not detected	Not detected
Gel text(g/mm)	2000g min	2501.2/22.841

Dairy products Soy protein powder is used to replace milk powder, non-dairy beverages and various forms of milk products. It is nutritious and does not contain cholesterol. It is a food that replaces milk. Soy protein isolate replaces skim milk powder in the production of ice cream, which can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent the phenomenon of "sanding".

Flour products When producing bread, add no more than 5% protein isolate, which can increase the volume of bread and improve the color of the skin