1. Product Name: Isolated soy protein
2. CAS No.: 9010-10-0
3. Main Ingredients: Vegetable protein
4. Raw Material: Soybean meal
5. Important product features (Chemical, Biological, Physical）
6. Appearance：Powder
7. Colour：Light yellow or creamy
8. Odor：Normal and bland
|
Physical and Chemical characteristics |
Value |
Methodology |
| Protein (dry basis, N x 6.25, %) |
≥90% |
GB5009.5-2010 |
| Moisture |
≤ 7.0% |
GB5009.3-2010 |
| Ash (dry basis, %) |
≤ 6.0% |
GB5009.4-2010 |
| Fat (%) |
≤ 1.0% |
GB/T5009.6-2003 |
| Crude fiber (dry basis, %) |
≤ 0.5% |
GB/T5009.10-2003 |
| pH value |
6.5-8 |
5%, slurry |
| Lead (ppm) |
≤ 0.2 mg/ kg |
GB5009.12-2010 I |
| Arsenic (ppm) |
≤ 0.2 mg/kg |
GB/T5009.11-2003 I |
| Mercury (ppm) |
≤ 0.1 mg/kg |
GB 5009.17-2003 I |
| Cadmium (ppm) |
≤ 0.1 mg/kg |
GB5009.15-2003 I |
| Mesh size (100 mesh) |
≥ 95% |
|
| Total plate count, cfu/g |
≤ 30000 |
GB4789.2-2010 |
| Coliforms, MPN/g |
≤ 3 |
GB4789.3-2016 I |
| E. coli/ 10 g |
Negative |
GB4789.38-2012 |
| Yeasts and molds (cfu/g) |
≤100 |
GB4789.15-2010 |
| Salmonella/ 25 g |
Negative |
GB4789.4-2016 |
| Allergen Information |
Yes /Soybean and soybean products |
1)Meat products:
The addition of soy protein isolate to higher grade meat products not only improves the texture and flavor of the meat products, but also increases the protein content and strengthens the vitamins. Because of its strong function, the dosage can be between 2 and 5% to maintain water retention, ensure fat retention, prevent gravy separation, improve quality and improve taste. The injected protein injection is injected into the meat piece like ham. Then the meat is processed, the ham yield can be increased by 20%.
2)Dairy products:
Soy protein isolate is used in place of milk powder, non-dairy beverages and various forms of milk products. Comprehensive nutrition, no cholesterol, is a substitute for milk. The use of soy protein isolate instead of skim milk powder for the production of ice cream can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent the phenomenon of “sanding”.
3)Pasta products:
When adding bread, add no more than 5% of the separated protein, which can increase the bread volume, improve the skin color and extend the shelf life. Add 2~3% of the separated protein when processing the noodles, which can reduce the broken rate after boiling and improve the noodles. The yield, and the noodles are good in color, and the taste is similar to that of strong noodles.
4)Others:
Soy protein isolate can also be used in food industries such as beverages, nutritious foods, and fermented foods, and has a unique role in improving food quality, increasing nutrition.
Shelf life:
18 months
Package:
20kg/bag
Storage condition:
Keep in a dry cool ventilated place at the temperaturebelow 25°C and relative humidity below 50%.
