Soy Protein Isolate (SPI)
Soy protein isolate is extracted from defatted soy flakes through removing most of the fat and carbohydrates. Soy protein isolate is used in food industry for both nutritional ( increasing protein content), sensorial ( getting better mouth feel, bland flavor), and functional reasons ( for applications requiring emulsification, water and fat absorption and adhesive properties). Soy protein isolate is the most refined form of soy protein and is mainly used in meat products to improve texture and eating quality. Soy protein isolate Standard grade helps meat processors to achieve good emulsion and water binding ability in order to reduce cooking loss, prevent fat loss and improve the structure of final products in a cost effective way,used by tumbling or rolling.
Chemical Analysis AND Microbiological Analysis:
| NAME OF PRODUCT: SOY PROTEIN ISOLATESTANDARD |
| APPEARANCE | light yellow powder |
| CRUDE PROTEIN | 90.00%min |
| NSI | 95.00% min |
| ASH | 6.00%max |
| PH | 7.0±0.5 |
| MOISTURE | 7.00%max |
| PARTICLE SIZE | 99.0%through 100mesh |
| COLIFORM | NEGATIVE |
| SALMONELLAS | NEGATIVE |
| STANDARD PLATE COUNT | <10000/g |
Packing: 20 kg net in multi-wall, poly-lined paper bag.Standard Grade:High solubility, dispersibility and functionality, and also have strong gelatine and emulsion, excellent performance in water binding and fat emulsifying and is widely used in: Emulsified Meat Production, Vegetarian food, chopped and minced meats, frozen desserts, e
soy protain isolate/islated soy protein
