Pemasok dengan izin usaha terverifikasi
Pemasok yang Diaudit Soy Protein, refers to the protein contained in soybean products, with a content of more than 38%, which is 4 to 5 times that of cereal food.
Soy protein is a plant-based proteinSoy protein isolate is the soy protein with the highest content of protein. It is made from defatted soy meal by removing Most of the fats and carbohydrates, yielding a product with 90 percent protein. Therefore, soy protein has a very neutral flavor compared to other soy products. Because most of the carbohydrates are removed, the intake of soy protein does not cause flatulence.
Soy protein is used in the food industry for nutritional (increasing protein content), sensorial (better mouthfeel,bland flavour) and functional reasons (for applications requiring emulsification, water and fat absorption and adhesive properties).
| Product Name | soy protein isolate |
| Specification | 90% 93% 95% 96% 97% |
| Appearance | Light yellow or milk white powder,with the special odor and taste of soy protein, no foreign smell, no foreign matters to nake eyes. |
| Mesh | 80 mesh |
| Solubility | 100% water soluble |
| MOQ | 1kg |
| Shelf life | 2 years |
| Applications | Food grade |
|
Moisture
|
7.0%max |
|
CP(Dry basis)
|
90.0%min
|
|
Ash
|
6.0% max
|
|
Fat
|
1.0% max
|
|
PH (10% Slurry)
|
6.8-7.8
|
|
Particle Size(Through 100 mesh)
|
98.0%min
|
|
Standard Plate Count
|
10000ufc/g max
|
|
E. coli
|
Negative
|
|
Salmonella
|
Negative
|
|
Staphylococcus
|
Negative
|
Soy protein has various uses in the food industry. The following five types are commonly encountered in daily life, as follows:
1.Soy protein has a long history of use in meat products and many studies have proven its positive effects on meat products. It can retain or emulsify fat in meat products, combine moisture, and improve tissue, and is an ideal meat substitute.
2.After adding soybean protein powder, the protein content, calcium, phosphorus and potassium content in the bread all increased, and the fat and carbohydrate content decreased, making the nutritional structure of the bread more reasonable.
3.The fiber of soybean protein has a porous structure, which has strong adsorption and chewing feeling. After soaking and rehydrating in warm water, it can endow pork, chicken, beef, seafood with various flavors, and can be processed into convenient snack foods with various flavors, such as Pork jerky, beef jerky, shrimp strips, etc.
4.Adding an appropriate amount of soybean protein to the flour to process nutritious bread and nutritious biscuits can improve the flavor of the product, and the Maillard reaction can be used for coloring. Due to the water absorption of protein, it can also delay the aging of starch and prolong the shelf life; the yield is improved, and the protein is strengthened at the same time.
5.Soybean protein, especially modified soybean protein, has good film-forming properties. Adding an appropriate amount of additives (such as glycerin) under certain conditions can make a safe natural edible preservative film with good oxygen isolation ability and moisture migration resistance. This kind of film can be widely used in the preservation of cakes, fruits and vegetables, and meat products, as well as in the fields of candy manufacturing and medicine.
Pemasok dengan izin usaha terverifikasi
Pemasok yang Diaudit 
