High-Quality Isolated Soy Protein Gel and Emulsion for Meat Prcessing

• Customization: Available
• Certification: BRC, ISO, FDA, HACCP
• Application Form: Paste
• Model NO.: WDFPRO950E
• Application: Food
• Extract Source: Soybean
• Type: Soy Protein
• Premium Gel and Emulsion: Premium Gel and Emulsion
• High Quality: High Quality
• GMO Free: GMO Free
• Nutritional Supplements: Nutritional Supplements
• Transport Package: 20kg/Bag
• Specification: 90% protein content
• Trademark: CNWDF
• Origin: Shandong, China
• HS Code: 35040020
• Production Capacity: 40000mt/Year

Product Description

   

ISOLATED SOY PROTEIN is a kind of food additive used in food manufacturing because of its nutritional value and functionality that are solubility and excellent performance in water binding and  fat emulsifying. 

Application: Emulsified meat products, poultry and fish products, vegetarian food, 

chopped and minced meats, granular sausage, leisure food, etc. It also can be used in soya milk, diary drinks, etc.

                                                 
Benefits of Using Soy Protein Isolate in Emulsions:

• Natural and Plant-Based: Suitable for vegetarian and vegan diets.

• High Protein Content: Adds nutritional value to products.

• Clean Label: Often preferred over synthetic emulsifiers.

• Cost-Effective: Compared to some other protein sources.

How It Works:

When soy protein isolate is added to an oil-water mixture, the protein molecules align at the interface, with their hydrophobic parts in the oil phase and hydrophilic parts in the water phase. This forms a protective layer around oil droplets, preventing coalescence and stabilizing the emulsion.

If you're working with soy protein isolate in emulsions, optimizing factors like pH, protein concentration, and processing conditions can help achieve the desired stability and texture. Let me know if you'd like more detailed information!

                   
 

Standard quality items:

 

Chemical analysis	Specification	Methods of analysis
Protein(N×6.25 ,dry base)	Min. 90.0%	GB/T5009.5-2010(KJELDAHL)
Moisture	Max. 8.0%	GB/T5009.3-2010
Ash	Ash Max. 6.0%	GB/T5009.4-2010
Fat	Max. 0.5%	GB/T5009.6-2008
PH	7.5-8.5
Physical analysis
Color	Cream white fine powder	SYS-ZY-CPZY-02
Flavor	Bland	SYS-ZY-CPZY-03
Particle Size on 100 Mesh	Min 90%	SYS-ZY-CPZY-09
Microbiology analysis
Total Plate count (cfu/g)	Max.20000 cfu/g	SN0168-92
E.Coli (mpn/100g)	Negative	SN0169-92
Salmonella	Negative	SN0170-92
Packing	20kgs/bag net weight, multi-wall, poly-lined paper bag
Label	Brand name; Product name, Manufacturer ,CIQ register no.,Batch  no., Manufacture date and Expiry date
Storage	The product should be stored on the pallet, and in a dry cool place (at  a temperature of ≤23ºC and a relative humidity of ≤60ºC)
Shelf life	Within 12 months' shelf life under above storage situation.