Soybean proteins
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Soybean proteins
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CAS No:
9010-10-0
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Chemical Name:
Soybean proteins
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Synonyms:
Soybean proteins;Proteins,soybean;Proteins,general,soybean;Ajipuron HS 2;Arpro 2100;Danprolact 40;EDI Pro A;Elhibin;Frasoy D;Fujipro J;FXP 920;New Fujipro R;New Fujipro SE;Panisoy E;Phytodermine;Pro-Cote 180;Pro-Cote 2500;Pro-Cote 3000;Pro Fam 646;Pro Fam 970;Proleena 200;Proleena 300;P-Soyatose;PX 047;Sol-p NY;Solpy M;Soya proteins;Soybean,proteins,ext.;Soybean protein isolate;Soymin;SoyPass;Soy proteins;Sunlover 10;Sunlover 50;Sunsoy 20;Supro;Supro 710;Vicoprot K;SurePro;New Fujinik 12;Pro Fam 972;New Fujinik 10;B-Tex;Response 4401;Response 4412;Promine DS;FXP-C 002;Supro Plus 2600;New Fujipro V;PP 710;Pro Fam S 290;Ardex D-HD;Ardex R;PP 860;Fujipro FX;Fujipro R;New Fujipro 1200;Pro Fam 892;IPSO-MRd;Soy protein isolate;Fujinik Ace 400;Pro Fam 974;Arcon SM 066405;Fujipro 1700;Proleena 250;Prolisse;TX 34;DFSE;ADM 974;Sol-p 600;Pro-Cote 2560;FXP 219D;Sunlover 70;Nutriant ISO-III;ADM Profam 974;Pro Fam 825;Fujinik;Alpha 5800;Pro Fam 781;Fujipro MC;Samprosoy 90NB;Supro 65/1;Supro 548;Pro-Cote 6400;Soya Sour;New Fujipro 1700;Soya protein;Protex FA;Soyapuff 30;Proleena 800;Soya Paf 30;FXP-H 0140;New Fujinik 51;Solcon HV;Supro 810;PR 800;Supro Plus 651;Fujipro SE;Fujipro ME;Pro-Cote 183Z;Soya Sour 1000K;FP 950;Sol-p 5000;Solpro 910;Soya Sour 4000K;Supro Nuggets 309IP;Proleena 700;Supro 313;Supro 320;Supro 430;Promix MSC 8617;Sol-p 4000;Apex 1000;Solcom S;Phytodermin;Arkon S;68153-28-6;596085-45-9;2414381-73-8
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CAS No:
Characteristics
36.7
1.14
Off white to pale brown colour
1.3±0.1 g/cm3
435.0±48.0 °C at 760 mmHg
216.9±29.6 °C
1.626
Safety Information
P261, P264, P271, P280, P304+P340, P305+P351+P338, P312, P337+P313, P403+P233, P405, P501
H319
Soybean proteins Use and Manufacturing
Soybean is extracted with water and centrifuged to remove the insoluble matter, thereby obtaining a solution in which the soluble protein and some non-protein are dispersed.The solution is acidified, the curd and whey are separated, the curd is washed to remove the non-protein solute, Dried to obtain soy protein isolate.
Soy Protein is the protein obtained from soybeans, containing the essential amino acids. The most common forms are soybean flour (approximately 50% protein), soybean concentrate (approximately 70% protein), and soybean protein isolate (approximately 90% protein). It is used in sausages, snack foods, and meat analogs to provide emulsification, binding, moisture control, texture control, and protein fortification. It is also termed soy protein.
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