Natural Food Additives Soy Protein Isolate Powder for Sausage with Low Price

• Customization: Available
• CAS No.: 590-46-5
• Formula: C3h10n2
• Model NO.: ZF-035
• EINECS: 232-720-8
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: 24 Months
• Nutrient Composition: Protein
• Resource: Chemosynthesis
• The content of active substances: ＞90%
• Appearance: Pale Yellowish Powder
• Source: Soybean
• Applications: Meat Product, Diary Product, Flour Product, etc.
• Free Sample: Available
• Color: Light Yellow
• Transport Package: 25kg/Bag
• Specification: 90%
• Trademark: Tianjin Zhuofeng BIO
• Origin: China
• HS Code: 2106100000
• Production Capacity: 800mt/Month

Product Description

Soy Protein Isolate (SPI) is a premium plant-based protein derived from non-GMO soybeans via low-temperature extraction, boasting 90-95% protein content with minimal impurities. Its balanced amino acid profile—rich in lysine—and low allergenic potential make it ideal for vegetarian, vegan, and dairy-free formulations. Functionally versatile, it enhances moisture retention in baked goods, adds juiciness to plant-based meats, and stabilizes liquid products like protein shakes. Sustainably produced to reduce carbon footprints, it meets strict international standards (EU, FDA) with rigorous testing for safety. A reliable choice for fortifying functional foods and innovating plant-based alternatives, SPI delivers consistent quality and nutritional value.

Items	Standards	Results
Physical and Chemical Analysis
Description	Off-white powder	Complies
Odor	Characteristic	Complies
Specifications	≥90%	90.21%
Loss on Drying	≤5.0%	3.93%
Mesh Size	95% pass 80 mesh	Complies
Residue Analysis
Pb (Lead)	≤1.0ppm	Complies
As (Arsenic)	≤1.0ppm	Complies
Hg (Mercury)	≤0.1ppm	Complies
Cd (Cadmium)	≤1.0ppm	Complies
Solvents Residue	≤1000ppm	Complies
Microbiological Tests
Total Plate Count	≤1000cfu/g	Complies
Yeast & Mold	≤100cfu/g	Complies
E. Coil	Negative	Complies
Salmonella	Negative	Complies
Staphylococcus	Negative	Complies

1. Complete Amino Acid Profile: It contains all nine essential amino acids, making it a rare "complete protein" among plant sources, ideal for meeting human protein needs.
2. Functional Versatility: Exhibits excellent emulsifying, gelling, and water-binding properties, enhancing texture and stability in processed foods (e.g., meat alternatives, baked goods).
3. Heart-Healthy Benefits: Linked to reducing LDL ("bad" cholesterol) levels, supporting cardiovascular health when part of a balanced diet.
4. Sustainable & Eco-Friendly: Requires less water, land, and emits lower carbon compared to animal protein production, aligning with green consumption trends.
5. Wide Applicability: Compatible with vegetarian, vegan, and dairy-free formulations, used in supplements, plant-based milks, and functional foods.

1. Meat product processing: Added as an improver to sausages, meatballs, and other products to increase protein content, enhance water-holding capacity and elasticity, improve texture, and reduce fat usage.
2. Plant-based meat alternatives: Mimics meat's fibrous structure and chewiness, used in vegetarian burgers, vegan steaks, etc., to impart meat-like texture and nutrition.
3. Dairy alternatives: Serves as a core ingredient in producing plant-based milk, vegan yogurt, etc., providing emulsifying and stabilizing effects similar to milk protein, catering to those with lactose intolerance.
4. Nutritional supplements: Made into high-protein powder for fitness enthusiasts, post-surgical patients, etc., to supplement protein, widely used due to its high purity (over 90%) and easy digestibility.
5. Baked goods improvement: Added to bread and cakes to enhance dough extensibility, boost fluffiness and water retention, and extend shelf life.