- Product Details
- {{item.text}}
Quick Details
-
Shelf Life:
-
12 months
-
Manufacturer:
-
ZIO
-
Ingredients:
-
Emulsifier
-
Content:
-
/
-
Address:
-
Guangzhou
-
Instruction for use:
-
/
-
CAS No.:
-
9010-10-0
-
Other Names:
-
Soya protein
-
MF:
-
C12H12N2O3
-
EINECS No.:
-
232-720-8
-
FEMA No.:
-
/
-
Place of Origin:
-
China
-
Brand Name:
-
ZIO
-
Appearance:
-
Pale yellow, milky white powder
-
Grade:
-
Food grade
-
Application:
-
Meat, beverages
-
Purity:
-
99%
-
Density:
-
1.3±0.1 g/cm3
-
Molecular weight:
-
232.235
Quick Details
-
Type:
-
Emulsifiers, THICKENERS
-
Storage Type:
-
Cool dry place, and sealed
-
Specification:
-
20kg/bag
-
Shelf Life:
-
12 months
-
Manufacturer:
-
ZIO
-
Ingredients:
-
Emulsifier
-
Content:
-
/
-
Address:
-
Guangzhou
-
Instruction for use:
-
/
-
CAS No.:
-
9010-10-0
-
Other Names:
-
Soya protein
-
MF:
-
C12H12N2O3
-
EINECS No.:
-
232-720-8
-
FEMA No.:
-
/
-
Place of Origin:
-
China
-
Brand Name:
-
ZIO
-
Appearance:
-
Pale yellow, milky white powder
-
Grade:
-
Food grade
-
Application:
-
Meat, beverages
-
Purity:
-
99%
-
Density:
-
1.3±0.1 g/cm3
-
Molecular weight:
-
232.235
Product Description
Specification
|
item
|
value
|
|
Storage Type
|
Cool dry place, and sealed
|
|
Specification
|
20kg/bag
|
|
Shelf Life
|
12 months
|
|
Manufacturer
|
ZIO
|
|
Ingredients
|
Emulsifier
|
|
Content
|
/
|
|
Address
|
Guangzhou
|
|
Instruction for use
|
/
|
|
CAS No.
|
9010-10-0
|
|
Other Names
|
Soya protein
|
|
MF
|
C12H12N2O3
|
|
EINECS No.
|
232-720-8
|
|
FEMA No.
|
/
|
|
Place of Origin
|
China
|
|
Type
|
Emulsifiers, THICKENERS
|
|
Brand Name
|
ZIO
|
|
Appearance
|
Pale yellow, milky white powder
|
|
Grade
|
Food grade
|
|
Application
|
Meat, beverages
|
|
Purity
|
99%
|
|
Density
|
1.3±0.1 g/cm3
|
|
Molecular weight
|
232.235
|
Application
1. Meat products
Adding soybean protein isolate to high-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins.
2. Dairy products
Soy protein isolate is used in milk replacements, non-dairy beverages and various forms of milk products. Nutritious and comprehensive is a food that replaces milk. Soy protein isolate replaces skim milk powder in the production of ice cream, which can improve the emulsification properties of ice cream and delay the crystallization of lactose.
3. Flour
Adding no more than 5% protein isolate when producing bread can increase the volume of bread, improve skin color, and prolong shelf life; adding 2-3% protein isolate when processing noodles can reduce the breaking rate after boiling and improve the quality of noodles. The yield is high, and the color of the noodles is good, and the taste is similar to that of strong noodles.
4. Soybean protein isolate can also be used in food industries such as beverages, nutritional foods, and fermented foods, and has a unique effect on improving food quality and increasing nutrition.
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