Soy protein isolate is a dry powder food ingredient that has been separated or isolated from the other components of the soybean, making it 90 to 95 percent protein and nearly carbohydrate and fat-free.
It is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed. Because of this, it has a neutral flavor and will cause less flatulence than soy flours.
Soy isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and as an emulsifier.
Pure soy protein isolate is used mainly by the food industry. It is sometimes available in health stores or in the pharmacy section of the supermarket. It is usually found combined with other food ingredients.
China
20 kg
Soy protein is used in a variety of foods, such as salad dressings, soups, meat analogues, beverage powders, cheeses, nondairy creamer, frozen desserts, whipped topping, infant formulas, breads, breakfast cereals, pastas, and pet foods.
Soy flour or defatted soy flour (50% protein) glue which originally replaced the more expensive casein glue for Douglas fir plywood is re-emerging as the glue of choice to replace toxic urea formaldehydeand phenol formaldehyde resin glues with a formaldehyde-free soy glue. Soy protein is used for emulsification and texturizing. Specific applications include adhesives, asphalts, resins, cleaning materials, cosmetics, inks, pleather, paints, paper coatings, pesticides/fungicides, plastics, polyesters, and textile fibres.
| ITEMS | STANDARD |
| Appearance | light yellow or creamy, powder or tine particle no forming lump |
| Taste, Flavor | with natural soybean flavor, no particular smell |
| Foreign Matte | There is not foreign matters to the naked eyes |
| Crude Protein (dry basis，N×6.25）>= % | 90 |
| Moisture =< % | 7.0 |
| Ash（dry basis）=< % | 6.5 |
| Pb mg/kg =< | 1.0 |
| As mg =< | 0.5 |
| Aflatoxin B1，ug/kg =< | 5.0 |
| Aerobic Bacter count cfu/g =< | 30000 |
| Coliform Bacteria, MPN/100g =< | 30 |
| Pathogenic Bacteria(Salmonella、Shigella、Staphy lococcus Aureus) | NEGATIVE |