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.
Emulsified sausage
Surimi products
Vegetarian food
