As a food additive, soy protein isolate is widely used in various food systems. The successful application of soy protein concentrate isolate is that it has a variety of functional properties. Functional properties are the most important physical and chemical properties of soy protein isolate, such as gelation, emulsification, color protection, viscosity, etc.
Sausage, surimi products, quick-frozen foods, vegetarian food
Methods of Analysis
Light yellow or milky white powder
By visual perception
100 mesh through
Standard Plate Count
n=5 c=2 m=5000 cfu/g M=10000 cfu/g
n=5 c=1 m=10 cfu/g M=100 cfu/g
The production process of soybean protein concentrate: Skim soy flour—→acid leaching—→primary curd and whey separation—→secondary separation of whey—→aging—→neutralization and sterilization—→spray drying.
1. Put YP701A soy protein isolate powder into the ingredients at the ratio of 3%-5% and chop them together.
2. Chop YP701A into emulsion lumps at the ratio of 1:6:5, then put it into the products.
The above methods are only for reference, customers can apply the concentrated soy protein isolate powder according to its own recipe.
The outer packing of the concentrated soy protein isolate 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;
Store in dry and cool condition, keep away from material with odor or of volatilization, protect from water and wet. Best within 12 months from manufacturing date.
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