ISOLATED SOY PROTEIN (GEL TYPE)

It is one kind of high-quality natural plant protein made from Non-GMO soybean raw material, and used the international advanced technology. Widely applied in sausages, frozen prepared foods, fillings, flour products, vegetarian analoque etc.

Production introduction

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.

Properties

Strong gel forming ability, Good emulsion ability, Excellent water/oil holding capacity.

Technical Data:

Product Name	Physicochemical Data
	Protein ( Dry )	Moisture	Ash ( Dry )	TPC	Coliform	Salmonella
Isolate Soy Protein (ISP)	≥90	≤7	≤6	≤10000 cfu/g	＜0.3 MPN/g	Negative
Textured Soy Protein (TVP or TSP)	≥50	≤10	≤6	≤30000 cfu/g	＜30MPN/g	Negative
Soy Protein Concentrate (SPC)	≥68	≤7	≤6	≤10000 cfu/g	＜0.3 MPN/g	Negative

Production flow

Application range:

Gel-type soy protein isolate is a highly refined soy protein with a dry basis protein content of at least 90%. It can be widely used in meat products, including sausages, meatballs, etc.