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Soy protein isolate

Soy protein isolate is a kind of full - price food additive, which is produced by low - temperature soybean meal and soybean meal as raw material. Protein content of soybean protein isolated in more than 90%, there are nearly 20 kinds of amino acids, and contains essential amino acids in human body. Its nutrition is rich, does not contain cholesterol, it is one of the few varieties that can replace animal protein in plant protein.

Emulsifying property

Soy protein isolate is a surface active agent, which can reduce the surface tension of water and oil, and can reduce the surface tension of water and air. Easy to form stable emulsion. In baked food, frozen food and soup for food

In the process of soybean protein isolate, adding soy protein isolate as emulsifier can make the product stable. Hydration property

Soy protein isolate along the peptide backbone containing a lot of polar group, so it has a water absorption, water retention and expansion, separation of protein, suction force than protein concentrate much stronger, and almost not affected by temperature, separation protein in the process and maintain moisture capacity, maximum moisture retention capacity for 14g water / g protein. Oil absorption

Protein isolate are added to the meat products, the formation of emulsion and gel matrix to prevent fat move toward the surface, which plays a role in promoting the absorption of fat or fat binding, can reduce the loss of fat and juice in the processing of meat products, helping to maintain the appearance of stability, isolation and protein absorption rate was 15.4%. Gel property

The separation protein has high viscosity, plasticity and elasticity, can be used as a carrier of water, and also can be used as a flavor agent, sugar and other complex carrier, which is beneficial to the processing of food. Foaming property

In soy protein, the foaming performance of the protein isolate is best, and the foaming property of soy protein can be used to endow the food with loose structure and good taste. Conjunctival

When the chopped meat, protein isolate and egg protein mixture coated on the fiber surface, forming a thin, easy to dry, to prevent loss of smell, is conducive to the process of water, and the re hydration products provide a reasonable structure.

[product properties]

Appearance is light yellow, milky white powder, no visible external impurities.

[product use]

Meat products

The addition of soy protein isolate in the higher grades of meat products not only improves the texture and flavor of meat products, but also increases the protein content and enhances the vitamin content. Because of its strong function, dosage between 2~5% can hold water, fat, prevent the gravy segregation, improve their quality and taste, separated into protein injection that ham meat, and then processed meat, ham rate can be increased by 20%, the product material Hot pot meatballs, pee beef, chicken meat, Fujian pill, tempura, tempura, sausage, sausage, Taiwan flower kiss, hot dogs, chicken, sausage, Kawaka Anagi, Nugget, as closely linked as flesh and blood of Chicken McNuggets, Orlean Roasted Duck embryo, conditioning wing root and pickled Pipa legs, lunch meat, sandwiches and other processed meat products, soybean add protein can make the product structure more perfect, soy protein isolate and help facilitate the company can also add in. More scientific nutrition.

Surimi products

Fish tofu cake fish fillet the fish fillet of sole volume conch pill wing of the North Sea crab crab led scallop sausage shrimp flavor sausage abalone sausage cucumber pot intestinal, fish sausage and fish, rice flower, desirable with 20-40% of fish protein separation for.

dairy

Soy protein isolate is used in place of milk powder, non milk drink and various forms of milk products. Full nutrition, no cholesterol, is a substitute for milk food. Soy protein isolate instead of skim milk powder used in ice cream production, can improve the emulsifying properties of ice cream, delay the crystallization of lactose, to prevent the "sand from" phenomenon.

Surface products

Production of bread, join does not exceed 5% of the protein isolate, can increase the volume of bread, improve skin color, to extend the shelf life; noodle with 2-3% of the protein isolate, reduce boiled after the fault rate, improve the noodles yield and good noodle color, taste and strong flour noodles similar.

Soy protein isolate can be used in food and drinks, nutritional food, food fermentation industry, to improve food quality, increase nutrition, reduce serum cholesterol, prevent heart and brain vascular disease has a unique role.