| Customization: | Available |
|---|---|
| Certification: | BRC, ISO, FDA, HACCP |
| Application: | Food |
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Non-GMO: The soybeans used to produce the isolated soy protein are non-genetically modified, making it suitable for consumers who prefer non-GMO products.
Clean and Sustainable: Non-GMO soybeans are often perceived as more natural and environmentally friendly.
Dust-Free Form: The product you mentioned, WDFPRO950E, is a dust-free version of isolated soy protein. This makes it easier and safer to handle during food processing, reducing the risk of inhalation and improving workplace safety.
Improved Processing: Dust-free formulations are often preferred in industrial settings for better flowability and reduced waste.
High Protein Content: Isolated soy protein typically contains 90% or more protein, making it an excellent source of plant-based protein.
Complete Protein: It contains all essential amino acids, making it a valuable protein source for vegetarians, vegans, and those looking to reduce animal protein intake.
Low Fat and Carbohydrates: ISP is low in fat and carbs, making it ideal for high-protein, low-calorie food formulations.
Isolated soy protein is highly valued in food manufacturing for its functional properties, which include:
ISP dissolves well in water, making it easy to incorporate into liquid-based products like beverages, soups, and sauces.
It has excellent water-holding capacity, which helps improve the texture, moisture retention, and shelf life of products like processed meats, baked goods, and dairy alternatives.
As mentioned earlier, ISP acts as an effective emulsifier, stabilizing oil-in-water emulsions in products like salad dressings, mayonnaise, and creamy sauces.
It can form gels, which is useful in products like tofu, meat analogs, and vegetarian patties.
ISP can stabilize foams and whipped products, making it useful in desserts and aerated foods.
Isolated soy protein is used in a wide range of food products, including:
Meat Alternatives: Enhances texture and protein content in plant-based burgers, sausages, and nuggets.
Bakery Products: Improves dough stability, moisture retention, and softness in bread, cakes, and pastries.
Dairy Alternatives: Used in plant-based milk, yogurt, and cheese for protein enrichment and texture improvement.
Nutritional Beverages: Added to protein shakes and meal replacement drinks for its high protein content and solubility.
Processed Meats: Improves juiciness, texture, and binding in sausages, meatballs, and deli meats.
Versatility: Its functional properties make it suitable for a wide range of applications.
Clean Label: As a natural ingredient, it aligns with consumer demand for clean-label products.
Cost-Effective: Provides a high-quality protein source at a relatively low cost compared to some animal-based proteins.
If you're working with WDFPRO950E or any other isolated soy protein product, it's important to optimize its use based on the specific application (e.g., pH, temperature, and processing conditions). Let me know if you need further details or guidance!
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