Soy protein isolate/Soy protein /Soy protein isolate powder

English Name: soy protein isolate; Isolated soya protein

Other names: bean protein; Soybean protein; Protein isolate powder

CAS No.: 9010-10-0

Grade: BR

Protein (dry basis): ≥ 90%

PH value: 7.0 ± 0.5 NSI value: ≥ 90%

Fat: ≤ 0.50%

Moisture: ≤ 7.0%

Ash: ≤ 6.0%

Crude fiber: ＜ 0.3%

Gel type

Dispersive type

Oil retention (finished product: animal fat: saline =1:4:5): acceptable

Physicochemical properties (the following information is for reference only): light yellow powder processed with advanced equipment and production technology using soybean as raw material

Gel soy protein isolate is the most widely used product at present. When it is used in ham sausage and meat filling products, its function is mainly to preserve water and oil. It is relatively cheap. It can be added directly or with water;

At present, the dispersed soy protein isolate is mainly used in the health care products industry such as protein powder. Its main function is to increase the protein content. It is easy to dissolve in water, which can ensure that it will not precipitate for half an hour, and it is easy to precipitate in layers after a long time.

Usage: This product is only for scientific research, and cannot be used for other purposes.

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