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Isolated Soy Protein
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 isolates are 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. Flavor is affected, but whether it is an enhancement is subjective.
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.
| ITEMS | STANDARD |
|---|---|
| Appearance | light yellow or creamy, powder or tine particle no forming lump |
| Taste, Flavor | with natural soybean flavor, no particular smell |
| Foreign Matter | There is not foreign matters to the naked eyes |
| Crude Protein (dry basis, N×6.25) | ≥90% |
| Moisture | ≤ 7.0% |
| Ash(dry basis) | ≤ 6.5% |
| Pb | ≤ 1.0 mg/kg |
| As | ≤ 0.5 mg |
| Aflatoxin B1 | ≤ 5.0 ug/kg |
| Aerobic Bacteria | ≤ 30000 cfu/g |
| Coliform Bacteria | ≤ 30 MPN/100g |
| Pathogenic Bacteria (Salmonella, Shigella, Staphylococcus Aureus) | NEGATIVE |
