Soy Protein Isolated is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. 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 due to bacterial fermentation.

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 are used as an emulsifier. Flavor is affected,[citation needed] but whether it is an enhancement is subjective.

Soy protein is a protein that is isolated from soybean. It is made from dehulled, defatted soybean meal. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products : soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties. Recently, soy protein popularity has increased due to its use in health food products, and many countries allow health claims for foods rich in soy protein.

1.Meat products The addition of soy protein isolate to higher grade meat products not only improves the texture and flavor of the meat products, but also increases the protein content and strengthens the vitamins. Because of its strong function, the dosage can be between 2 and 5% to maintain water retention, ensure fat retention, prevent gravy separation, improve quality and improve taste.

 

2.Dairy products Soy protein isolate is used in place of milk powder, non-dairy beverages and various forms of milk products. Comprehensive nutrition, no cholesterol, is a substitute for milk. The use of soy protein isolate instead of skim milk powder for the production of ice cream can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent the phenomenon of “sanding”.

3.Pasta products When adding bread, add no more than 5% of the separated protein, which can increase the bread volume, improve the skin color and extend the shelf life. Add 2~3% of the separated protein when processing the noodles, which can reduce the broken rate after boiling and improve the noodles. The yield, and the noodles are good in color, and the taste is similar to that of strong noodles.

4.Soy protein isolate can also be used in food industries such as beverages, nutritious foods, and fermented foods, and has a unique role in improving food quality, increasing nutrition, lowering serum cholesterol, and preventing heart and cerebrovascular diseases.

1, What kinds of certificates can you offer?

Foodchem is an ISO2008 9001 certified company, as for Soy Protein Isolated, we can offer HAPPC, KOSHER, HALAL Certificates, ect.

2, Is Foodchem a manufacturer or just a trading company?

Foodchem is both manufacturer and trading company, we are Soy Protein Isolated distributor, at the same time, we are manufacturer of other products.

3, What is the Min Order Quantity of Soy Protein Isolated?

Different products have different MOQ, for Soy Protein Isolated, the MOQ is 500kg.

4, What is the price of Soy Protein Isolated?

Foodchem is a famous supplier and manufacturer of Soy Protein Isolated in China, and has been corporate with many Soy Protein Isolated suppliers for several years, we can provide you with cost-effective Soy Protein Isolated.

5, How long shall we wait for your reply?

We can guarantee to reply your inquiries of Soy Protein Isolated in less than 24 hours in working days.

6, What kinds of transportation types can you provide?

Our main transportation methods include air transportation, land transportation and water transportation.

7, What kinds of payment terms can you accept?

The most commonly used payment terms are T/T, L/C, D/P, D/A, etc.

8, How long will I receive my good?

Foodchem has its own EDC warehouse in Shanghai, when your purchase order has been confirmed, inventory products will deliver within 1 week, other products delivery in 2 weeks.