What is the role of soy protein isolate as a food additive?

Soy protein isolate is a full-price protein food additive produced from low-temperature desolubilized soybean meal.

In food processing, soy protein isolate, as a food additive, can play a complementary role in amino acids and is a functional food. It can improve people’s health and has high digestibility and utilization. When mixed with other foods, it can significantly improve the nutritional value of the original food.

It can completely replace animal protein. The content of its 8 amino acids is close to the needs of the human body and is slightly less than methionine. It is similar to meat, fish, eggs, milk, etc. It is a full-price protein and does not have the side effects of animal protein. It is very A good source of human protein, reliable and low in microorganisms.

Soy protein isolate has water retention, emulsification, elasticity and adhesiveness, and strong foaming properties. It can be used in meat products, pastries, breads, candies, beverages and other foods, and its tissue has properties similar to meat. It can be made into food alone, or can be made into various foods with vegetables or meat. The food has good color, aroma and taste, and can be adjusted and nutritious according to consumer tastes.

The strong water and oil retention properties of soybean protein reduce the amount of lean meat and increase the amount of water and fat, which increases the product yield, improves the tissue state and taste of ham sausage, and reduces production costs.

After adding soy protein, the cooking time of ham sausage is shortened. Therefore, the cooking loss is reduced, the shrinkage degree of ham sausage is reduced, the tissue structure is improved, and the quality of ham sausage is improved.

Adding soy protein to ham sausage must be done before curing to avoid the salt-resistant properties of soy protein. It can be added to the minced meat through pre-hydration to increase the efficacy of soy protein.

Soy protein isolate (SPI) is used in meat products, both as a non-functional filler and as a functional additive to improve the texture and flavor of meat products, making full use of unsatisfactory or incomplete raw meat. Soybean protein isolate itself is more expensive, but when used in higher-grade meat products, due to its strong functionality, even if the dosage is between 2% and 2.5%, it can retain water, fat, and prevent meat juice from separating. It can improve the taste and extend the shelf life.