Fast Delivery Top Quality Isolated Soy Protein/For Meat Processing/90% Protein Content/Factory Price ISP

Soybean Protein Isolate is a kind of high - value plant protein which is obtained from soybeans through extraction and separation processes, has high nutritional value and good functional properties (such as emulsifying property and gel property), and is widely used in food, health care products and other fields.

(1) Food industry: In meat products, it can increase the protein content, improve the texture and taste. It can also enhance the water-holding capacity and reduce the cooking loss. When used in dairy products, it can partially replace milk protein, reducing costs while improving the texture and stability of the products. When added to flour products, it can enhance the toughness and elasticity of the dough, improving the quality and yield of the products. When added to beverages, it can increase the protein content and stability of the beverages.

(2) Health products: Since it is rich in a variety of essential amino acids, it can serve as a source of high-quality protein and be used to produce health products such as protein powder. It can meet the high protein requirements of special groups such as athletes, fitness enthusiasts, and the elderly, and is also suitable for people who are allergic to animal protein.

(3) Other fields: In cosmetics, it can be used as a nutritional additive, with functions such as moisturizing and nourishing, which helps to improve the texture of the skin. In the feed industry, it can serve as a source of high-quality protein and be used in the feeds for aquatic products, livestock and poultry, improving the nutritional value and utilization rate of the feeds.

(1) Nutritional function: It contains the eight essential amino acids for the human body, and its composition is very close to the human body's needs. It has a high nutritional value and can effectively supply high - quality protein for the human body to maintain the normal physiological functions and metabolism of the body.

(2) Emulsifying function: Soybean protein isolate has good emulsifying properties. It can reduce the surface tension at the oil - water interface, evenly disperse oil droplets in the water phase, and form a stable emulsion. It is often used in meat products, dairy products, beverages, etc., which can improve the stability and uniformity of products.

(3) Gelling function: Under certain conditions, soybean protein isolate can form a gel. This gel has a certain elasticity and toughness, which can give food a good texture and taste. It plays an important role in tofu, bionic meat products, etc.

(4) Water - holding and oil - holding functions: It can absorb and retain a large amount of water and oil, which helps to improve the juiciness and tenderness of food, reduce the loss of water and oil during processing, and improve the yield and quality of products.

(5) Foaming function: It has certain foaming properties. Under conditions such as whipping, it can wrap air to form a stable foam structure. It can be used in foods such as cakes and ice creams to increase the volume and softness of products.