Description
| Product Name | Soy Protein Concentrated |
| Specification | Food Grade |
| CAS No. | 56-85-9 |
| EINECS No. | 200-292-1 |
| MF | C5H10N2O3 |
| Appearance | Light yellow powder |
| Protein | Min. 68.0% |
| Grade | Food Grade |
| Weight | 25kg/bag |
| Shelf Life | 2 years |
| Packing | 25kg/bag, 25kg/drum or according to client request |
It is made from top quality NON-GMO soybean and it is processed through acid or alcohol treating. It retains most of the fiber of the original soybean. It has good functionality, good emulsification, emulsion stability, gelling properties and has high viscosity, it is both an effective emulsifier and a moisture binder and used in homogenizers or bowl-choppers.
Application: Suitable for the production of baked foods, breakfast cereals chocolate, snacks, seasonings and in some meat products, such as ham, baked meat, Hot dog, Surimi analogs, Sausage, Vegetarian food, etc.
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 | Soy Protein Isolated |
| 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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