90%min isolated soy protein

Protein(N*6.25) %, 90%Min Fat % ,1.0%Max Moisture %, 7.0%Max Ash content% ,6.0%Max Fineness(100#screen)% ,90%Min

Descriptions:We select the Non-transgenic fine soy as material to produce high-quality isolated soy protein with its milk white appearance. The content of protein over 88%, it is easily absorbed and its nutrition value is the same as the protein in milk , egg and meat, moreover it has strong capability of emulsification and gelatin, stick and it is suitable for product of emulsificated meat and minced fillet. And it can form a tridimensional structure and enhance the power of structure of product and make the product to the idea state of water-holding and oil-holding. soy protein can hold water 4-5 times the weight of itself, and form the elastical and stable texture in product because of its gelatin property.soy protein can emulsify the mixture of the water and oil, and can maintain the stability of the emulsificated state, which can prevent moisture and oil from losing. In the ham and sausage the capability of emulsification can be the state of 1:5:5(isolated soy protein:water:oil).LY-950

LY-950 isolated soybean protein is provided with high gelation and rapid rehydratuion to produce high-temperature and stable emulsification. It is mainly used for emulsified meat products to improve stability of texture and emulsification.

   

90%min isolated soy protein