Vegetarian Soy Protein Isolate

It is generally believed that vegetarian or plant-based protein isolate can reduce weight better than dairy protein. This is mainly because they are naturally free of fat and cholesterol.

Among all protein powders, these types of soy protein powder are considered hypoallergenic. Vegan soy protein does not contain lactose or gluten and is suitable for more and more people who are sensitive to food. Unlike many other protein powders, vegetable soy protein has nothing to do with swelling, and their formulations usually do not use artificial sweeteners and chemicals.

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Product Analysis of Vegetarian Soy Protein Isolate

Assay	Specifications	Methods of Analysis
Appearance	Light yellow or milky white powder	By visual perception
Moisture	≤7.0%	GB 5009.3
CP（Dry basis）	≥90.0%	GB 5009.5
Ash	≤6.0%	GB 5009.4
Fat	≤1.0%	GB 5009.6
PH Value	7.5±1.0	5% slurry
Particle Size	≥96.0%	100 mesh through
Standard Plate Count	n=5 c=2 m=5000 cfu/g M=10000 cfu/g	GB 4789.2
Coliform	n=5 c=1 m=10 cfu/g M=100 cfu/g	GB 4789.3
Salmonella	Negative	GB 4789.4
Staphylococcus	Negative	GB 4789.10

Recommended Application Method of Vegetarian Soy Protein Isolate

Put YP901E into the recipe at the ratio of 10%-14% and chop together
Chop YP901E with water and Plant oil at the ratio of 1:6:1 into emulsification lumps

The above methods are only for reference, customers can apply according to their own recipe

Packing & Transportation of Vegetarian Soy Protein Isolate

The outer is the paper-polymer bag, the inner is food grade polythene plastic bag. Net weight: 20kg /bag; Without pallet---12MT/20’GP, 25MT/40’GP; With pallet---10MT/20’GP, 20MT/40’GP;