Description
Soy protein is protein isolated from the soybean. It is made from
dehulled, defatted soybean meal. Dehulled and defatted soybeans are
processed into three kinds of high protein commercial products :
soy flour, concentrates, and isolates. Soy protein isolate has been
used since ***9 in foods and for its functional properties.
Recently, soy protein popularity has increased due to its use in
health food products, and many countries allow health claims for
foods that are rich in soy protein.
Soy protein isolated is a high quality protein made from non-GMO
soybeans from Northeast China. The product is acknowledged for its
excellent emulsifying, gelatinous, oil absorbing and water
retaining properties. It is widely used in processing meat
products, which results in improving texture and taste of meat and
lowering costs.
Soy protein isolate is a highly refined or purified form of soy
protein with a minimum protein content of *0% on a moisture-free
basis. It is made from defatted soy flour which has had most of the
non-protein components, fats and carbohydrates removed. Because of
this, it has a neutral flavor and will cause less flatulence due to
bacterial fermentation.
Soy isolates are mainly used to improve the texture of meat
products, but are also used to increase protein content, enhance
moisture retention, and as an emulsifier. Flavor is affected, but
whether it is an enhancement is subjective.
Application:
1,food uses:Soy protein is used in a variety of foods such as salad
dressings, soups, imitation meats, beverage powders, cheeses,
non-dairy creamer, frozen desserts, whipped topping, infant
formulas, breads, breakfast cereals, pastas, and pet foods.
2,functional uses:Soy protein is used for emulsification and
texturizing. Specific applications include adhesives, asphalts,
resins, cleaning materials, cosmetics, inks, pleather, paints,
paper coatings, pesticides/fungicides, plastics, polyesters, and
textile fibres.
Specification:
1. Sensory index:
Form:powder;Color:light yellow;Odor:odorless
2. Physical
