Soy Protein Isolated is a highly refined form of soy protein with a minimum protein content of 90% on a dry basis. It is made from NON-GMO soybeans and can be widely used in sausage, meatball, quick-frozen foods, surimi products, meat products, textured soy protein, extrusion foods, vegetarian foods, dairy products, nutrition foods, beverages, and more.
Product Item
Result
Type
Emulsion & Gelification
Appearance
Light Yellow
Style
Dried Powder
Taste and Smell
Normal Taste, Without peculiar smell
Protein Content
Min.90% (on dry basis)
Moisture
Max.7%
Ash
Max.6%
Fat
Max.1%
Fineness
Min.96% (Through 100 mesh)
Total Plate Count
Max.20000 cfu/g
E.Coli
Negative
Salmonella
Negative
Meat Products
Adding soy protein isolate (2% to 5%) improves texture, flavor, water retention, and fat preservation. It prevents gravy segregation, improves quality, and enhances taste. In injected ham, yields can increase by 20%. Widely used in meatballs, sausages, hot dog germ, lunch meats, and sandwich formulations to optimize structure.
Fish Products
Ideally applied in fried fish cakes, fish tofu, fish steaks, fish rolls, conch balls, crab meat sticks, and abalone sausages. Best used in formulations containing 20% to 40% fish content to stabilize texture.
Dairy Products
Used to replace milk powder in non-dairy beverages and various milk products. Provides comprehensive, cholesterol-free nutrition. When used in ice cream, it improves emulsification, delays lactose crystallization, and prevents sandiness.
Flour Products
Adding less than 5% protein isolate during bread production increases bread volume, improves crust color, and extends shelf life. Adding 2% to 3% in noodles reduces the breaking rate during boiling, increases yield, and preserves a strong color and taste.
Soy protein isolate can also be widely used in beverages, nutritional foods, fermented foods, and other food industries. It plays a unique role in improving food quality, increasing nutritional value, and providing healthier dietary alternatives.
Frequently Asked Questions
What is the protein content of Soy Protein Isolate?
Our Soy Protein Isolate features a minimum protein content of 90% on a dry basis, making it a highly refined and concentrated source of plant-based protein.
Is this product made from genetically modified organisms (GMO)?
No, our Soy Protein Isolate is derived from strictly NON-GMO soybeans, ensuring high quality, purity, and safety for clean-label food manufacturing.
What are the benefits of using Soy Protein Isolate in meat products?
It provides excellent water retention, fat emulsification, and gelation properties. This improves structural integrity, preserves juices, prevents fat segregation, and can increase product yields significantly.
How should Soy Protein Isolate be stored?
It should be stored under normal, cool, and dry conditions. Keep the packaging tightly sealed when not in use to ensure a shelf life of over 12 months.
Can it be used as a dairy alternative?
Yes, it can completely or partially replace skim milk powder in non-dairy beverages, milk products, and ice cream to offer cholesterol-free emulsification and smooth texture.
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