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.

Isolaten soy protein (gel type)

Properties

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

Technical Data:

Product NamePhysicochemical Data
Protein ( Dry )MoistureAsh ( Dry )TPCColiformSalmonella

Isolate Soy Protein (ISP)

≥90≤7 ≤6≤10000 cfu/g<0.3 MPN/gNegative

Textured Soy Protein (TVP or TSP)

≥50≤10≤6≤30000 cfu/g<30MPN/gNegative

Soy Protein Concentrate (SPC)

≥68≤7≤6≤10000 cfu/g<0.3 MPN/gNegative

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

Emulsified sausage

Surimi products

Surimi products

Vegetarian food

Vegetarian food