Soy Protein Isolate

Soy Protein Isolate
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Soy Protein Isolate
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Description]: The soy protein isolate produced by our company with quality Non-GMO soybeans from the northeast of China as its raw material is a high-quality protein. It is characterized by high protein content and being almost free of cholesterol, which, together with its fine emulsifiability, gelatifiability, solubility, foamability, oil absorbability and water-holding properties, make soy protein isolate unable to be replaced by animal protein.
[Specification](agreed to GB/T 20371-2006):
Organoleptic index
Light yellow or Milky white
No peculiar smell
No impurities visible to the naked eyes
Physical and chemical index
Protein (dry basis, N×6.25, %)
Moisture (% )
Ash (dry basis, %)
Crude fiber (dry basis, %)
Urease activity
Microbiological index
Total plate count
E. coli count
Pathogens (referring to intestinal pathogenic bacteria and pathogenic bacteria)
Not be detected
1. It can be used to raise the yield of meat products, check condensation of tiny oil and water drops, prevent fat and water separation, improve the taste and structure, and make the end products have a higher nutritional value and a fine and wet texture with good slicing properties. 3 to 8% of soy protein isolate is normally added to meat paste products.
2. It can be added to such solid drinks as oatmeal, coffee mate, soy milk powder peanut milk powder, cocoa milk powder, walnut milk powder, fermented yogurt, juice milk powder, etc. And dairy products so as to raise the protein content in the end products and increase their nutrition. Quantity of addition: no limits, depending on needs and tastes
3. It can also be added to cold drinks (such as ice cream) to reduce the production costs. Recommended quantity of addition: 3 to 5 %.
[Package]: Packed in CIQ-inspected Kraft bags lined with polyethylene bags in a closed bacteria-free environment so that the product quality is guaranteed. 20 kg/bag, 25 kg/bag