Soy protein isolates are divided into three types. Different types of soy protein isolate have different product characteristics and different applications.
• Gel type
• Injection type
• Nutrient dispersed type
Meat products, dairy products, pasta products
|Storage conditions|| |
In dry and cool place, keep away from strong odour or volatile materials and moisture
|Shelf life|| |
Our soy protein isolate is made from non-GMO soybeans and produced through world-leading production technology and world-class equipment. The soybean gel-type protein isolate has high gel elasticity, emulsifying property and water retention; the soybean-injected protein isolate has high gel elasticity and water holding capacity, and has the characteristics of low viscosity and low foaming; the dispersed protein isolate is easily dispersed. In water and other liquid systems.
● Gel-type soy protein isolate has high 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.
● Injectable type soy protein isolate refers to a type of soy protein isolate that can be injected into large pieces of meat during the processing of meat products. It is a type of soy protein isolate. It can retain moisture while improving the toughness of the product.
● Nutrient dispersible type soy protein isolate can effectively increase the content of food protein, and can improve the nutritional content and taste of food, reduce costs, extend shelf life, and have high nutritional value and market applications.
|Protein ( Dry )||Moisture||Ash ( Dry )||TPC||Coliform||Salmonella|
|Gel-type||≥90||≤7||≤6||≤10000 cfu/g||＜0.3 MPN/g||Negative|
|Injectable typ||≥90||≤7||≤6||≤10000 cfu/g||＜0.3 MPN/g||Negative|
|Nutrient dispersible type||≥90||≤7||≤6||≤10000 cfu/g||＜0.3 MPN/g||Negative|
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