Soy Protein Isolated Powder

Soy protein is a high-molecular organic polymer formed by the combination of a series of amino acids through peptide bonds. It is mainly composed of albumin and globulin, with albumin accounting for approximately 5% and globulin accounting for approximately 90%.
There are two classification methods for the forms of soy protein isolates. One is the classification method based on sedimentation index. After soy protein is subjected to high-speed centrifugation, it is classified according to the centrifugal sedimentation index into 4 grades: 2S, 7S, 11S, and 15S. Among them, 7S and 11S are the main components and also the main components of globulin, accounting for approximately 70% of the total protein. They play a very important leading role in the functional characteristics of soy protein isolates. The other is the classification method based on immunological properties. It can be divided into four categories: a-concentrated globulin (about 15%), 13-concentrated globulin (about 28%), ^y-concentrated globulin (about 3%), and soluble globulin (about 40%).

Meat products
Adding soy protein isolate to higher-grade meat products not only improves the texture and flavor of the products, but also increases the protein content and enhances vitamins. Due to its strong functionality, an addition of 2-5% can achieve the effects of water retention, fat preservation, prevention of fat separation, improvement of quality, and enhancement of taste. Injecting the separated protein solution into meat blocks such as ham, and then processing the meat blocks, the yield of ham can be increased by 20%. [7] In the processing of meat products such as hot pot ingredients like guan yuan, shui niu yuan, chicken breast balls, Minnan fragrant meat, sweet and spicy, tempura, blooming intestines, dear intestines, Taiwan grilled intestines, hot dog intestines, meat skewers, Sichuan-style chicken livers, bone and meat connection, Colonel's chicken pieces, McDonald's chicken, Orlan roast duck embryo, prepared wing tips, marinated pheasant legs, luncheon meat, sandwiches, etc., soy protein isolate can make the product structure more perfect. Soy protein isolate can be added simultaneously with the vegetarian meat powder from Haili Company. The nutrition is more scientific.
Fish paste products
Soy protein isolate is used in fried fish cakes, fish tofu, fish steaks, fish plates, fish rolls, sea snail balls, Beihai wings, crab steaks, crab meat sticks, scallop grilled sausages, shrimp-flavored sausages, abalone sausages, sea cucumber hot sausages, fish meat sausages, fish rice balls, in which it can replace 20-40% of the fish meat.

Dairy products
Soy protein isolate is used as a substitute for milk powder, non-dairy beverages and various forms of milk products. It is nutritionally complete and cholesterol-free, making it a food alternative to milk. Soy protein isolate can be used to replace skimmed milk powder in ice cream production, which can improve the emulsifying properties of ice cream, delay lactose crystallization, and prevent "sanding" phenomena.
Cakes and pastries
Adding no more than 5% of protein isolate to the production of cakes can increase the volume of the cakes, improve the color of the surface, and extend the shelf life; adding 2-3% of protein isolate to the processing of noodles can reduce the breakage rate after boiling, increase the yield of noodles, and improve the color and taste of the noodles, which is similar to strong flour noodles.
Soy protein isolate can also be applied in the food industries such as beverages, nutritional foods, and fermented foods. It has unique effects on improving food quality, increasing nutrition, reducing serum cholesterol, and preventing heart and cerebrovascular diseases.

Hot Tags: soy protein isolated powder, China soy protein isolated powder manufacturers, suppliers