Entry Bio
1 / 5
Soy Protein Isolate Specialized for Meat Products is a high-quality protein raw material developed specifically for meat product processing. It is refined from carefully selected non-GMO soybeans using advanced extraction technology. This product boasts excellent emulsifying, gelling, water-holding and oil-holding properties. It can significantly improve the texture, yield rate and nutritional structure of meat products, making it a key functional ingredient in modern meat product processing.
| Item | Specification Index | ||
|---|---|---|---|
| Product Item | Result | Type | Emulsion Type |
| Appearance | Light Yellow Powder | Style | Dried |
| Taste and Smell | Normal Taste, without peculiar smell | Protein | Min.90% (on dry basis) |
| Moisture | Max.7% | Ash | Max.6% |
| Fat | Max.1% | Fineness | Min.96% (Through 100 mesh) |
| pH Value | 7.0±1.0 | Total Plate Count | Max.15000cfu/g |
| Microba & Bacillus Cereus | Max.100cfu/g | E.Coli | Negative |
| Salmonella | Negative | As | Max.0.05mg/kg |
| Pb | Max.0.3mg/kg | Hg | Max.10μg/kg |
| Note: Multiple specifications are available, including high-gel type, high-emulsification type and general-purpose type. | |||
Ham sausages, hot dogs: Add 1.5-3.5% to form a stable emulsion system and improve elasticity and slicing performance.
Luncheon meat: Add 2-4% to improve texture uniformity and reduce fat separation.
Meatballs, meat patties: Add 2-5% to enhance cohesiveness and water-holding capacity, and increase yield rate.
Chicken nuggets, fish fillets: Add 3-6% to improve formability and frying performance.
Bacon, smoked meat: Inject or tumble with 1-2% addition to improve water-holding capacity and tenderness.
Salami, fermented sausages: Add 1-3% to optimize texture and drying process.
Minced meat products: Add 2-4% to improve binding ability and juiciness.
Sauce-brined products: Add 1-3% to improve slice integrity and taste.
Frozen prepared meat products: Add 2-5% to reduce thawing loss and maintain texture.
Low-fat & Elderly foods: Used as a fat substitute to maintain taste while reducing fat content. Softens texture and improves protein digestibility.
Industry Pioneer with Profound Heritage: As a leading enterprise in the soy protein industry, industrial production started in 1979. With over 40 years of deep engagement in the industry, we participate in formulating standards and driving technological evolution.
Large-Scale Production & Supply: Large-scale intelligent production bases provide high capacity support, competitive cost control, and consistent quality exceeding industry standards. Efficient global logistics network ensures stable delivery.
Full Industrial Chain Control: Full-chain management and control from non-GMO soybean seeds to final products, covering the entire process of "planting - processing - production". Exclusive non-GMO soybean bases ensure complete traceability and food safety.
Diversified Portfolio & Application Solutions: Offering a full range of products from Soy Protein Isolate (SPI) and Soy Protein Concentrate (SPC) to Textured Vegetable Protein (TVP). Our food science experts provide customized solutions and formulas based on specific needs.
Our soy protein isolate specialized for meat products is an ideal choice for improving product quality, optimizing production costs, and enhancing nutritional value. Customized application solutions are available.
