Soy Protein Isolated is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. It is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed. Because of this, it has a neutral flavor and will cause less flatulence due to bacterial fermentation.
Soy protein isolated is mainly used to improve the texture of meat products, but is also used to increase protein content, enhance moisture retention, and are used as an emulsifier. The flavor is affected, but whether it is an enhancement is subjective.
|Sensory organ index|
|Odor||No- peculiar smell|
|Impurity||No foreign matters to the naked eye|
|Physical and chemical index|
|Crude protein ( dry basis 6.25) %||90.45%|
|Emulsion ( protein : water: oil)||1:4:4 , 1:5:5|
|Total plate count, (cfu per gram)||1600|
|E-coli. (cfu per 100grams)||Negative|
|Salmonella, (cfu per gram)||Negative|
|Packaging: 20 kg white paper bags with inner Food Grade HDPE BagApplication：Meat Product, Hot dog, Ham and Vegetarian food, bakery, etc..Storage condition: （Shelf Life：12Months）Keep away from rain or damp during transportation and storage, forbidden to pack or store together with odorants. Best temperature: Below 25℃|
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