Soy Protein Isolate Powder

Soy protein isolate is a high-protein low-calorie meal supplement. It is made from dehulled and defatted soybean meal by removing most of the fats and carbohydrates, the protein content is more than 90%. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. Because most of the carbohydrates are removed, the intake of soy protein isolate does not cause flatulence. It is one of the very good natural food nutrition nnhancers, mainly used in the foods industry, such as salad dressings, meat products, cheeses, desserts, infant formulas, breads etc.

1. Soy protein isolate powder can be applied to a broad range of foods and plant protein beverage where protein supplementation is required, such as dairy product, bakery product, yogurt, shakes, ice cream, bread, cake, noodles, nutritious rice noodles, ham, sausage and meat products etc;

2. Soy protein isolate powder can be added into ham, Sausage and other products, can optimize the nutritional structure, stability and improve product nutritional value;

3. Soy protein isolate powder is free of gluten, lactose, cholesteroland anti-nutritional factors, ideal for those who are looking for vegetarian protein and may not want dairy derived protein.

1. Meat Products
    Adding soybean protein isolate to high-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins.

3. Flour
    Adding no more than 5% protein isolate when producing bread can increase the volume of bread, improve skin color, and prolong shelf life; adding 2~3% protein isolate when processing noodles can reduce the breaking rate after boiling and improve the quality of noodles. The yield is high, and the color of the noodles is good, and the taste is similar to that of strong noodles.

4. Soybean protein isolate can also be used in food industries such as beverages, nutritional foods, and fermented foods, and has a unique effect on improving food quality and increasing nutrition.

Nou gen anpil faktori-wo kalite ak gwo koperasyon, ki ka ba ou bon jan kalite pwodwi ak pri konpetitif. Epi nou ka bay tou rabè pou acha esansyèl. Epi nou kolabore ak anpil konpayi transpò machandiz pwofesyonèl, ka delivre pwodwi san danje epi san pwoblèm nan men ou. Tan livrezon se sou 3-20 jou apre konfimasyon peman an.

  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. It is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed. Because of this, it has a neutral flavor and will cause less flatulence due to bacterial fermentation.

Soy protein is a protein that is isolated from the soybean. It is made from dehulled, defatted soybean meal. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties. Recently, soy protein popularity has increased due to its use in health food products, and many countries allow health claims for foods rich in soy protein.

1.Meat products-- The addition of soy protein isolate to higher grade meat products not only improves the texture and flavor of the meat products but also increases the protein content and strengthens the vitamins. Because of its strong function, the dosage can be between 2 and 5% to maintain water retention, ensure fat retention, prevent gravy separation, improve quality and improve the taste.
2.Dairy products--Soy protein isolate is used in place of milk powder, non-dairy beverages and various forms of milk products. Comprehensive nutrition, no cholesterol, is a substitute for milk. The use of soy protein isolate instead of skim milk powder for the production of ice cream can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent the phenomenon of "sanding".
3.Pasta products-- When adding bread, add no more than 5% of the separated protein, which can increase the bread volume, improve the skin color and extend the shelf life. Add 2~3% of the separated protein when processing the noodles, which can reduce the broken rate after boiling and improve the noodles. The yield and the noodles are good in color, and the taste is similar to that of strong noodles.
4.Soy protein isolate can also be used in food industries such as beverages, nutritious foods, and fermented foods, and has a unique role in improving food quality, increasing nutrition, lowering serum cholesterol, and preventing heart and cerebrovascular diseases.
 

1. Èske ou se yon faktori oswa yon konpayi komès?
Nou se yon konpayi entegre endistri ak komès, bay yon sèl-stop service.OEM ta ka aksepte.

2. ou bay echantiyon yo genyen? Èske li gratis oswa siplemantè?
Echantiyon gratis. Frè machandiz echantiyon an bezwen peye bò kote ou.

3. Èske ou gen nenpòt sètifika ki gen rapò ak kontwòl kalite?
ISO 9001:2008 sètifikasyon asire bon jan kalite.

4. Kisa mwen ta dwe bay pou jwenn yon sitasyon?
Pls enfòme nou sou kalite pwodwi ou bezwen, kantite lòd, adrès ak kondisyon espesifik yo.Y ap fè sitasyon an pou referans ou nan tan.

5. Ki kalite metòd peman ou pito? Ki kalite kondisyon yo aksepte?
Kondisyon livrezon yo aksepte: FOB, CFR, CIF, EXW;
Aksepte Peman Lajan:USD;
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Lang pale: Angle.