Hot Selling Soy Protein Concentrate90% CAS No. 9010-10-0

Soybean Protein Concentrate is a plant - based protein product with a relatively high protein content (generally around 70%) , which is obtained by removing most of the water - soluble sugars and other non - protein components from soybeans.

(1) Food industry: In meat products, it can improve water - holding capacity and gelation, improve texture and taste, increase the yield, and is used in the production of ham sausages, luncheon meats, etc. In dairy products, it can partially replace milk protein and is used in the production of yogurt, milk powder, etc. to increase the protein content and reduce costs. In baked goods, it can enhance the toughness and elasticity of the dough, improve the volume and softness of the product, and prolong the shelf life. It is often added to bread, cakes, etc.

(2) Feed industry: It is a high - quality protein source, which can provide rich amino acids for animals, promote animal growth and development, and improve breeding efficiency. It is widely used in the feed for pigs, chickens, fish, etc.

(3) Other fields: In some cosmetics and health products, it can also be added as a nutritional ingredient, which has the effects of moisturizing and nourishing. In the field of biopharmaceuticals, it can be used as a component of the culture medium for cell culture and microbial fermentation.

(1) Nutritional function: It is rich in various essential amino acids, with high nutritional value. It can be used as a high - quality plant - based protein source to meet the human body's protein needs and improve the nutritional quality of food.

(2) Gelation function: It can form a gel under certain conditions, giving food certain elasticity, toughness, and water - holding capacity. It is used to improve the texture and taste of meat products, tofu, and other foods.

(3) Emulsification function: It has good emulsifying properties, which 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 the production of dairy products and beverages to prevent the separation of the oil phase and the water phase.

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

(5) Foaming function: It can introduce air during stirring or whipping to form a stable foam structure. It is used in foods such as cakes and ice creams to increase the volume and softness of products.