High Quality Soy Protein Soybean Protein/Isolated Soy Protein/Soy Protein Powder

• Customization: Available
• CAS No.: 107761-42-2
• Formula: C10h14n5na2o12p3
• Model NO.: Soy Protein Powder
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Nutrient Composition: Amino Acid
• Resource: Natural
• The content of active substances: ＞90%
• Function: Nutrition Enhancers
• Storage Type: Storage Type
• Character: Character
• Transport Package: Bag
• Specification: 99%
• Trademark: zhuofeng
• Origin: China
• HS Code: 8471419000
• Production Capacity: 5000mts Per Month

Product Description

 

Soybean peptide is the peptide mixture obtained through the separation and refinement of soy protein by means of acidic or enzymatic hydrolysis, which mainly contains micro-molecular peptides composed of 3 to 6 amino acids; it also contains a small amount of macromolecular peptides, free amino acids, sugars, inorganic salt and other ingredients. The molecular mass is below 1000. The protein content of soybean peptide is about 85%; its amino acid composition is the same as that of soy protein; the essential amino acids are of good balance and rich in content. Compared with soy protein, soy peptide is featured by high digestion and absorption rates, rapid energy supply, the physiological functions of lowering cholesterol, lowering blood pressure and promoting fat metabolism, and good processability, such as, free of beany flavor, protein denaturation, and acid precipitation, noncondensing under heat, soluble in water, and good fluidity. It is an excellent material for making healthy foods.

Characteristic	Specifications	Testing Method
Appearance	Brown powder	Organoleptic
Source	Soybean	/
Molecular Weight	Max. 5000Da	GB 31645
Protein	Min. 90%	GB 5009.5
Moisture	Max. 8%	GB 5009.3
Ash	Max. 3%	GB 5009.4
Total Heavy Metals	Max. 10ppm	ICP/MS or AAS
Total Plate Count	Max. 1000cfu/g	GB/T 4789.2
Yeast & Mold	Max. 100cfu/g	FDA BAM 7th ed

Soy protein powder is used in the food industry for nutritional (increasing protein content),  better mouthfeel, bland flavour and functional reasons (for applications requiring emulsification, water and fat absorption and adhesive properties).
Soy protein powder is 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.