Entry Bio
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Soy protein is a protein that is isolated from 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 1959 in foods 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 rich in soy protein.
The addition of soy protein isolate to higher grade meat products not only improves the texture and flavor, but also increases the protein content and strengthens the vitamins. Dosage between 2% and 5% maintains water retention, ensures fat retention, prevents gravy separation, and improves taste.
Used in place of milk powder, non-dairy beverages and various forms of milk products. Provides comprehensive nutrition without cholesterol. Replacing skim milk powder in ice cream improves emulsification, delays lactose crystallization, and prevents "sanding".
Adding no more than 5% of isolated protein to bread increases volume, improves skin color, and extends shelf life. Adding 2~3% when processing noodles reduces the broken rate after boiling, improves yield, and gives a texture similar to strong noodles.
Widely applicable in beverages, nutritious foods, and fermented foods. Plays a unique role in improving food quality, increasing nutrition, lowering serum cholesterol, and preventing heart and cerebrovascular conditions.
| Items | Standards |
|---|---|
| Color | Light Yellow |
| Protein(N*6.25) | ≥90% |
| NSI | ≥88% |
| Moisture | ≤7% |
| Crude Fiber | ≤1.0% |
| Fat | ≤0.8% |
| Ash | ≤6 |
| PH | 6.5-7.5 |
| Pb | ≤0.5mg/kg |
| Cd | ≤0.1mg/kg |
| Hg | ≤0.02mg/kg |
| As | ≤0.3mg/kg |
| Zn | ≤40mg/kg |
| Calcium | 0.02 |
| Sodium | 1.2 |
| Phosphorus | 0.7 |
| Potassium | 0.1 |
| Particle Size | ≥90% 100mesh |
| Bulk Density | 350-450g/l |
| Lecithin | ≤2.0 |
| Standard Plate Count | ≤20000/g |
| Yeast & Moulds | ≤100/g |
| E.Coli | Negative/g |
| Salmonella | Negative/25g |
