- Product Details
- {{item.text}}
Quick Details
-
MF:
-
N/A
-
EINECS No.:
-
232-720-8
-
FEMA No.:
-
680-99
-
Place of Origin:
-
Guangdong, China
-
Brand Name:
-
ZIO
-
Model Number:
-
soy protein isolate
-
Product name:
-
90% Isolated Soy Protein fast delivery for meat
-
Appearance:
-
Yellowish Powder
-
Grade:
-
Food Grade
-
Application:
-
dairy product,food & beverage additives
-
Form:
-
Powder Form
-
Moisture (%):
-
≤7.0
-
Shelf Life:
-
24 Months
-
Storage:
-
Cool Dry Place
-
Sample:
-
Avaliable
-
Purity:
-
90% Min
Quick Details
-
Type:
-
Emulsifiers, Nutrition Enhancers
-
CAS No.:
-
9010-10-0
-
Other Names:
-
Soya protein
-
MF:
-
N/A
-
EINECS No.:
-
232-720-8
-
FEMA No.:
-
680-99
-
Place of Origin:
-
Guangdong, China
-
Brand Name:
-
ZIO
-
Model Number:
-
soy protein isolate
-
Product name:
-
90% Isolated Soy Protein fast delivery for meat
-
Appearance:
-
Yellowish Powder
-
Grade:
-
Food Grade
-
Application:
-
dairy product,food & beverage additives
-
Form:
-
Powder Form
-
Moisture (%):
-
≤7.0
-
Shelf Life:
-
24 Months
-
Storage:
-
Cool Dry Place
-
Sample:
-
Avaliable
-
Purity:
-
90% Min
Food additive concentrated soy protein/isolated soy protein 90% powder for meat
Description:
Soybean protein isolate (spi) is a full-price protein food additive produced from soybean meal at low temperature.The protein content of soybean protein isolate is more than 90%, and there are nearly 20 kinds of amino acids, which contain essential amino acids for human body.Rich in nutrients and free of cholesterol, it is one of the few plant proteins that can replace animal protein.
| Item | Standard |
| Appearance | light yellow powder |
| Protein (%) | ≥ 90 |
| NSI (%) | ≥ 88 |
| Moisture (%) | ≤ 7 |
| Crude fiber (%) | ≤ 1.0 |
| Fat (%) | ≤ 0.8 |
| Ash (%) | ≤ 6 |
| Pb (mg/kg) | ≤ 0.5 |
| As (mg/kg) | ≤ 0.3 |
| Cd (mg/kg) | ≤ 0.1 |
| Hg (mg/kg) |
≤
0.02
|
| Zn (mg/kg) | 92 ~ 96 |
| PH Value | 6.5 ~ 7.5 |
| Calcium (%) | 0.02 |
| Sodium (%) | 1.2 |
| Phosphorus (%) | 0.7 |
| Particle size | ≥90% 100mesh |
| Potassium | 0.1 |
Functional characteristics:
1.Emulsification
2.Hydration
3.Oil absorption
4.Gelling
5.Foamability
6.Conjunctival
Application:
meat products, dairy products, pasta products, solid beverages
