- Product Details
- {{item.text}}
Quick Details
-
Shelf Life:
-
2 years, 2 Years
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Manufacturer:
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Kean
-
Ingredients:
-
Soy isolated protein
-
Content:
-
Soy isolated protein
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Address:
-
Shanghai
-
Instruction for use:
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Food grade
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CAS No.:
-
9010-10-0
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Other Names:
-
Isolated Soy Protein
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MF:
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C13H10N2
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EINECS No.:
-
232-720-8
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Place of Origin:
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China
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Brand Name:
-
Kean
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Model Number:
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9010-10-0
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Product name:
-
Isolated Soy Protein
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Appearance:
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Yellowish Powder
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Storage:
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Ventilated Place
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Package:
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25 Kg/bag
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MOQ:
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25 Kg
Quick Details
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Type:
-
Acidity Regulators, Antioxidants, Chewing Gum Bases, Colorants, Emulsifiers, Enzyme Preparations, Flavoring Agents, Nutrition Enhancers, Preservatives, Stabilizers, Sweeteners, THICKENERS
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Storage Type:
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cool dry place
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Specification:
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Food grade
-
Shelf Life:
-
2 years, 2 Years
-
Manufacturer:
-
Kean
-
Ingredients:
-
Soy isolated protein
-
Content:
-
Soy isolated protein
-
Address:
-
Shanghai
-
Instruction for use:
-
Food grade
-
CAS No.:
-
9010-10-0
-
Other Names:
-
Isolated Soy Protein
-
MF:
-
C13H10N2
-
EINECS No.:
-
232-720-8
-
Place of Origin:
-
China
-
Brand Name:
-
Kean
-
Model Number:
-
9010-10-0
-
Product name:
-
Isolated Soy Protein
-
Appearance:
-
Yellowish Powder
-
Storage:
-
Ventilated Place
-
Package:
-
25 Kg/bag
-
MOQ:
-
25 Kg
Products Description
Isolated Soy Protein(ISP) Details
Soy protein isolated is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. It is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed. Because of this, it has a neutral flavor and will cause less flatulence due to bacterial fermentation. Soy isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and are used as an emulsifier. Flavor is affected,but whether it is an enhancement is subjective.
Isolated Soy Protein(ISP) Applications
Soy protein isolate is used as binders,emulsifiers,enhancing the nutrition value,improving the structure,increasing the
yields,reducing the cooking losses.It is processed in Meat Products, poultry Products and dairy-Type Products.
Soy protein isolated is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. It is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed. Because of this, it has a neutral flavor and will cause less flatulence due to bacterial fermentation. Soy isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and are used as an emulsifier. Flavor is affected,but whether it is an enhancement is subjective.
Isolated Soy Protein(ISP) Applications
Soy protein isolate is used as binders,emulsifiers,enhancing the nutrition value,improving the structure,increasing the
yields,reducing the cooking losses.It is processed in Meat Products, poultry Products and dairy-Type Products.
|
Test Item
|
Standard
|
Result
|
|
|
Appearance
|
Light yellow or milky powder
|
Light yellow powder
|
|
|
Moisture %
|
≤7.0
|
6.42
|
|
|
Protein (on dry basis) %
|
≥90.0
|
90.9
|
|
|
PH Value
|
7.8~8.6
|
8.40
|
|
|
Particle size (through 100mesh) %
|
≥98.0
|
98.3
|
|
|
Coagulation values g
|
≥110.0
|
198.0
|
|
|
Urease activity
|
Negative
|
Negative
|
|
|
Total bacterial count cfu/g
|
N=5 c=2 m=5000 M=15000
|
200, 200, 200, 200, 200
|
|
|
Coliform cfu/g
|
N=5 c=1 m=10 M=100
|
＜10, ＜10, ＜10, ＜10, ＜10
|
|
|
Conclusion
|
Qualified
|
|
|
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