Soy protein isolate‖Hydrolyzed soy protein‖Soy textured protein price manufacturer

The soy protein isolate produced by our company has rolling gelability
, water-retaining gelability
injectability
,
low-temperature compounding, and emulsification type
①< br/>Soy protein isolate is a non-GMO soy protein. The product is a light yellow powder with good gelling and emulsifying properties. It is widely used in emulsified meat products and surimi products. It is easy to combine with meat products to improve the texture of the product. Improve elasticity and sliceability, increase product yield, and reduce costs. It is a full-price protein food additive produced from low-temperature desolubilized soybean meal. The protein content of soybean protein isolate is above
%
, the amino acid types include nearly
species
, and contain essential amino acids for the human body. It is rich in nutrients and contains no cholesterol. It is one of the few plant proteins that can replace animal protein.
②
Application of soy protein isolate
Meat products Adding 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 , fortified with vitamins. Due to its strong functionality, the dosage between
~%
%
. Isolated protein is used in fried fish cakes, fish rolls or fish sausages, and fish meat with
~%
is preferred.
Dairy products use soy protein isolate in alternative milk powders, non-dairy beverages and various forms of milk products. Comprehensive nutrition, cholesterol-free, and a substitute for milk. Soy protein isolate is used in the production of ice cream instead of skimmed milk powder, which can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent sanding.
When producing bread from flour products, adding no more than
%
of protein isolate can increase the volume of the bread, improve the color of the skin, and extend the shelf life. Add
~%
's protein isolate can reduce the strip breakage rate after boiling and improve the noodle yield. The noodles have good color and taste similar to strong noodles.