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SOY PROTEIN ISOLATE

CAS:***
Properties: The product is in powder form and contains 85-90% protein. It has functional properties such as gelation, emulsification, oil retention, water retention, etc., which improves the processing performance and flavor of food, and also increases the economic value of food processing. Therefore, it is widely used in meat filling products, such as western-style ham sausage, ham, red sausage, grilled sausage, etc., which not only increases the oil retention and palatability of meat products, but also reduces costs and improves benefits. Products can increase the protein content of dairy products and increase nutrition; such as making soybean protein beverages, which have good blending properties, can be made into various fruit flavors, cocoa flavors, etc., suitable for various nutrition and health products. Adding this product to dairy products can not only increase the protein content of dairy products, but also greatly reduce the production cost of dairy products, thereby making dairy products companies more competitive in the market.

Good solubility and dispersion: in warm water (40-50C), it has the characteristics of fast dissolution, high solubility and no precipitation.

Excellent acid resistance: the solubility is less affected by pH changes, and it can still maintain a good dissolution state under low acid conditions. It is suitable for acidic protein drinks and acidic juice, jelly and fruit milk drinks;

The taste is pure and smooth: the product has undergone special biochemical modification processing to remove the inherent fishy taste in soybeans, while also removing most of the bitter substances. The taste is pure, smooth, and flavor is excellent

Function:        

     Emulsification: Soy protein isolate is a surfactant, which can not only reduce the surface tension of water and oil, but also reduce the surface tension of water and air. Easily form a stable emulsion. In the production of grilled food, frozen food and soup food, adding soy protein isolate as emulsifier can stabilize the product state.

     Hydration: Soy protein isolate contains many polar groups along its peptide chain backbone, so it has water absorption, water retention and swelling properties. The water absorption capacity of isolated protein is much stronger than concentrated protein, and it is hardly affected by temperature. The protein isolate has the ability to retain water during processing, and the high water retention capacity is 14g water/g protein.

     Oil absorption: When protein isolate is added to meat products, it can form emulsion and gel matrix to prevent fat from moving to the surface, thus promoting fat absorption or fat binding. It can reduce the loss of fat and juice during the processing of meat products and help maintain the stability of the appearance. The oil absorption rate of the protein isolate is 154%.

     Gelation: It makes the protein isolate have higher viscosity, plasticity and elasticity. It can be used as a carrier for water, as well as a carrier for flavors, sugars and other complexes, which is extremely beneficial to food processing.
     Foaming: Among soy protein, the foaming performance of isolate protein is the best. Utilizing the foaming properties of soy protein can give food a loose structure and good taste.

     Conjunctival: After the meat is chopped, it is coated with a mixture of protein isolate and egg protein on the surface of the fiber to form a film, which is easy to dry, can prevent the smell from dissipating, is beneficial to the rehydration process, and provides reasonable rehydration products structure.
     Good solubility and dispersion: in warm water (40-50C), it has the characteristics of fast dissolution, high solubility and no precipitation.

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