| description: | Soy protein isolate
Soy protein isolate is extracted from defatted soy flakes through removing most of the fat and carbohydrates. Soy protein isolate is used in food industry for both nutritional ( increasing protein content), sensorial ( getting better mouth feel, bland flavor), and functional reasons ( for applications requiring emulsification, water and fat absorption and adhesive properties).
Soy protein isolate is the most refined form of soy protein and is mainly used in meat products to improve texture and eating quality.
Soy protein isolate emulsion grade helps meat processors to achieve good emulsion and water binding ability in order to reduce cooking loss, prevent fat loss and improve the structure of final products in a cost effective way.
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Chemical Analysis: |
Microbiological Analysis: |
| Protein(dry basis): |
90% min |
E-coli: |
nil |
| PH: |
7±0.5 |
Salmonella: |
negative |
| Moisture: |
7% max |
Total Bacteria: |
20,000/g max |
| Oil: |
0.8% max |
Appearance: |
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| Ash: |
6% max |
Cream white fine powder. |
Packing: 20 kgs (44lb) net in multi-wall, poly-lined paper bag.
Emulsion Grade
ISOPRO 500A:
High solubility, dispersibility and functionality, excellent performance in water binding and fat emulsifying.
500A is widely used in: Emulsified Meat Production, Vegetarian food, chopped and minced meats, frozen desserts, etc.
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