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.
Technical Data
| Product Item |
Result |
| Type |
Emulsion & Gelification |
| Appearance |
Light Yellow |
| Style |
Dried Powder |
| Taste and Smell |
Normal Taste, Without peculiar smell |
| Protein Content |
Min.90% (on dry basis) |
| Moisture |
Max.7% |
| Ash |
Max.6% |
| Fat |
Max.1% |
| Fineness |
Min.96% (Through 100 mesh ) |
| Total Plate Count |
Max.20000 cfu/g |
| E.Coli |
Negative |
| Salmonella |
Negative |
Features
Emulsifying Soy protein isolate is a surfactant, which can reduce the surface tension of water and oil, and reduce the surface tension of water and air. Easily forms stable emulsions. In the production of baked food, frozen food and soup food, adding soy protein isolate as emulsifier can stabilize the product state.
Hydration Soybean protein isolate contains many polar groups along its peptide chain skeleton, so it has water absorption, water retention and swelling properties. The water absorption of isolated protein is much stronger than that of concentrated protein, and it is almost not affected by temperature. It also has the ability to retain water during processing, and the highest water retention capacity is 14g water/g protein.
oil absorption When protein isolate is added to meat products, it can form an emulsion and a gel matrix to prevent fat from moving to the surface, thus promoting fat absorption or fat binding, which can reduce the loss of fat and juice during meat processing and help maintain The shape is stable, and the oil absorption rate of protein isolate is 154%.
Gel It makes the protein isolate have high viscosity, plasticity and elasticity, and it can be used not only as a carrier of water, but also as a carrier of flavoring agents, sugar and other complexes, which is extremely beneficial for food processing.
Foaming Among soybean proteins, protein isolate has the best foaming performance, and the foaming property of soybean protein can be used to give food a loose structure and good taste.
Conjunctival When the meat is chopped, the mixture of protein isolate and egg protein is used to coat the surface of its fibers to form a thin film, which is easy to dry, prevents odor loss, facilitates the rehydration process, and provides a reasonable structure for the rehydrated product.
Application
meat products Adding soybean protein isolate to high-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins.
Surimi products Isolate protein is used in fried fish cake, fish tofu, fish fillet, fish roll, conch ball, North sea wing crab steak, crab meat stick, scallop grilled sausage, shrimp flavor sausage, abalone sausage, sea cucumber hot pot sausage, fish sausage, and fish rice flower. Fish with 20~40% is advisable .
Dairy products Soy protein isolate 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
){kind=link}