Soy Protein Isolated

  • Type:Proteins
  • CAS No:
  • Qty in 20' FCL:
  • Min. Order:1*20GP
  • QC:Haccp,Kosher,Halal,Iso

Soy Protein Isolated Description:

Soy Protein Isolated is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. Soy Protein Isolated is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed. Because of this, Soy Protein Isolated has a neutral flavor and will cause less flatulence due to bacterial fermentation.

Soy protein isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and are used as an emulsifier.

Soy Protein Isolated Specification:

Appearance light yellow or creamy, powder or tine particle no forming lump
Taste,Flavor with natural soybean flavor,no particular smell
Foreign Matte There is not foreign matters to the naked eyes
Crude Protein (dry basis,N×6.25)≥ % 90
Moisture ≤ % 7.0
Ash(dry basis)≤ % 6.5
Pb mg/kg ≤ 1.0
As mg ≤ 0.5
Aflatoxin B1,ug/kg  ≤ 5.0
Aerobic Bacter count cfu/g ≤ 30000
Coliform Bacteria,   MPN/100g  ≤ 30
Pathogenic Bacteria(Salmonella,Shigella,Staphy lococcus Aureus) NEGATIVE


Soy Protein Isolated Application

Soy protein isolate is used in the food industry for nutritional (increasing protein content), sensorial (better mouthfeel, bland flavour) and functional reasons (for applications requiring emulsification, water and fat absorption and adhesive properties).

Soy protein isolate is used in following food products:
meal replacements
breakfast cereals
energy and protein bars
weight loss ready-to-drink beverages
soups, sauces and prepared foods
baked foods
ice cream, yogurt and other dairy or dairy-free products
meat alternatives
processed meat, poultry and fish products