Isolated Soy Protein
902 Gel Type
The 902 type protein with a high gel, good emulsification feature, could be used in meat process industry. It has good fat and water bindingproperties, could be reduce producing costs, improve yields, and enhance the eating experience.
FUNCTIONAL FEATURE:High gel, Good emulsification, Excellent water and fat binding properties.
TYPICAL ANALYSIS:
Protein content (Dry basis) | Min. 90 % |
Moisture | Max. 7.0 % |
PH value | 7.0-7.5 |
Ash | Max. 6.0 % |
Fat | Max. 1.0 % |
Particle size | Min. 96% through 100 mesh screen |
Total plate count | Max. 20000 CFU/g |
Coliform | Max. 30 MPN/100g |
E. Coli | Negative |
Salmonella | Negative |
TYPICAL APPLICATION:High temperature meat、Sausage 、Ham、Bakery food
910 Vegetarian Type
The 910 type protein with a medium gel feature, good emulsification and dispersion, could be used in vegetarian food , tofu products.
FUNCTIONAL FEATURES: Good emulsification, Good dispersion properties
TYPICAL ANALYSIS:
Protein content (Dry basis) | Min. 90 % |
Moisture | Max. 7.0 % |
PH value | 7.0-7.5 |
Ash | Max. 6.0 % |
Fat | Max. 1.0 % |
Particle size | Min. 96% through 100 mesh screen |
Total plate count | Max. 20000 CFU/g |
Coliform | Max. 30 MPN/100g |
E. coli | Negative |
Salmonella | Negative |
TYPICAL APPLICATION:Prepared foods、Vegetarian foods、Tofu products、Surimi foods
920 Injection Type
The 920 type protein with low viscosity , good dispersion, could be inject into the meat products
Functional Features :Low viscosity, Good dispersion
TYPICAL ANALYSIS:
Protein content (Dry basis) | Min. 90 % |
Moisture | Max. 7.0 % |
PH value | 7.0-7.5 |
Ash | Max. 6.0 % |
Fat | Max. 1.0 % |
Particle size | Min. 96% through 100 mesh screen |
Total plate count | Max. 20000 CFU/g |
Coliform | Max. 30 MPN/100g |
E. coli | Negative |
Salmonella | Negative |
TYPICAL APPLICATION:Ground meat、Injected meat、Bakery foods
950 Dispersion Type
The 950 type protein with excellent dispersion feature, could be used in dairy beverage.
FUNCTIONAL FEATURE:Good dispersion and stability.
TYPICAL ANALYSIS:
Protein content (Dry basis) | Min. 90 % |
Moisture | Max. 7.0 % |
PH value | 7.0-7.5 |
Ash | Max. 6.0 % |
Fat | Max. 1.0 % |
Particle size | Min. 96% through 100 mesh screen |
Total plate count | Max. 20000 CFU/g |
Coliform | Max. 30 MPN/100g |
E. Coli | Negative |
Salmonella | Negative |
TYPICAL APPLICATION:Soy milk、Dairy beverage、Protein supplements
Protein powder isolated from soybean is characterized by high protein content, low cholesterol, emulsification, gelling, water collection and water retention, which cannot be substituted by other animal proteins. As a food additive, it is widely used in dozens of modern health food products including meat products, dairy products, facial products, drinks, children's foods, sweets, convenience foods, and frozen foods to reduce production costs.
Shandong, China
