Description
Application
In the production of baked food, frozen food and soup, soy protein isolate can make the product stable as emulsifier.
Soy protein isolate can reduce the loss of fat and juice during processing of meat products, which will help maintain the stability of the meat products.
Soy protein isolate can give the loose structure and good taste of food.
Soy Protein isolate can form a thin film on the surface of the fiber, preventing the loss of smell.
| Item | Specification |
| Name | Isolated Pea Protein |
| Color | light |
| Protein on dry matter | ≥90% |
| Crude fiber | ≤4% |
| Fat | ≤0.5% |
| Moisture | ≤7% |
| Flavor | neutral |
| Ash | ≤6% |
| PH | 7±0.5 |
| Heavy metals(as Pb) | ≤1mg/kg |
| Lead | ≤3mg/kg |
| Cadmium | ≤1mg/kg |
| Mercury | ≤1mg/kg |
| Arsenic | ≤2mg/ kg |
| Microbiology | |
| Standard plate count | ≤5000/g |
| Mould and yeasts | ≤50/g |
| Salmonella | absent in 25g |
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