Description
Soy protein isolate is a high-quality protein produced from non-GMO soybeans. It has high protein content and is easily digested and absorbed by the human body. It timely supplements the protein and amino acids needed by the human body, and has the same nutrition as the protein in milk, eggs and meat. value, while having special health care functions. In addition, soybean protein isolate has the characteristics of emulsifying properties, strong gel formation, and high cohesion. Soy protein isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and are used as an emulsifier.
How to select a good quality Isolated Soy Protein?
1. NON-GMO
2. More than 90% protein content
3. Non-dusty, non-beany flavor
4. Excellent gelification, excellent emulsifation
5. Good solubility
6. For meat/sausage processing
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Soy Protein Isolated Powder COA
| Item | Standard |
| Appearance | light yellow powder |
| Protein (%) | ≥ 90 |
| NSI (%) | ≥ 88 |
| Moisture (%) | ≤ 7 |
| Crude fiber (%) | ≤ 1.0 |
| Fat (%) | ≤ 0.8 |
| Ash (%) | ≤ 6 |
| Pb (mg/kg) | ≤ 0.5 |
| As (mg/kg) | ≤ 0.3 |
| Cd (mg/kg) | ≤ 0.1 |
| Hg (mg/kg) | ≤ 0.02 |
| Zn (mg/kg) | 92 ~ 96 |
| PH Value | 6.5 ~ 7.5 |
| Calcium (%) | 0.02 |
| Sodium (%) | 1.2 |
| Phosphorus (%) | 0.7 |
| Particle size | ≥90% 100mesh |
| Potassium | 0.1 |
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