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.
SINOGLORY soy protein isolate injection grade contributes to providing a significant increase of product yields, as well as improvement in the texture and sliceability of end products when used in brine injection or other appropriated technological processes.
|
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: |
|
| Ash: |
6% max |
Cream white fine powder |
Packing: 20 kgs (44lb) net in multi-wall, poly-lined paper bag.
Injection Grade
ISOPRO 510B:
Dispersible in water or other liquid system, and specially produced for food injection. Fortified by lecithin.
510B is widely used in: Injected Meat Production, Cool Drinks, Ice Cream, Nutritional drink, etc.
