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.
Specification
Parameter
Details
Model NO.
Soy Protein Isolate
Production Capacity
5000MT
Resource
Natural
Active Substances Content
80%
Natural Grade
Food Grade
Payment Term
T/T
Sample
Available upon inquiry
Package Weight
25KG
Product Features
1. Outstanding Functional Properties
High emulsion stability, effectively binding fat and water. Strong gel-forming ability, improving the slicing performance and elasticity of meat products. Excellent water-holding and oil-holding properties, significantly increasing the yield rate.
2. Nutrition and Clean Label
Protein content is as high as over 90%. Made from non-GMO raw materials, conforming to the clean label trend. Neutral flavor, without affecting the original flavor of meat products.
3. Process Adaptability
High solubility, easy to disperse and mix. Strong thermal stability, adapting to various heat treatment processes. Good synergy with meat protein, enhancing the overall texture.
Applications
Emulsified Meat Products
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.
Reconstituted Meat Products
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.
Western-Style Meat Products
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.
Chinese-Style Meat Products
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.
Special Meat Products
Low-fat meat products: Used as a fat substitute to maintain taste while reducing fat content. Elderly food: Softens texture and improves protein digestibility and absorption rate.
Packing & Delivery
Certifications
Frequently Asked Questions
What is the source and protein content of this Soy Protein Isolate?
It is refined from carefully selected non-GMO soybeans using advanced extraction technology. The protein content is exceptionally high, exceeding 90%.
What are the primary functional benefits of using this product in meat processing?
This product features outstanding functional properties, including high emulsion stability (effectively binding fat and water), strong gel-forming ability to improve slicing and elasticity, and excellent water- and oil-holding properties that increase yield rates.
In what types of meat products can this Soy Protein Isolate be applied?
It is highly adaptable and can be used in emulsified meat products (ham sausages, hot dogs, luncheon meat), reconstituted meat products (meatballs, patties, nuggets), Western-style meats (bacon, salami), Chinese-style meat products, and special formulations like low-fat meat products and foods designed for the elderly.
What packaging options are available for shipment?
The product is commonly packed in 25KG units, using laminated packaging materials or aluminum foil bags to ensure product safety and quality during transportation.
What are the storage requirements and shelf life?
The product should be stored under normal temperature conditions. It has a shelf life of more than 12 months when stored properly.
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