Isolated Soy Protein

Isolated Soy Protein  
Standard executed:GB20321
Properties：
The protein content is above 90% , and it has some functional properties such as gel, emulsifying, oil-holding, water-holding and so on. It is mainly composed of 11S and 7s globulin, and the eight essential amino acids are balanced, especially the lysine content is the highest. Soy protein isolate (SPI) is widely used in food processing industry. It can be used in meat products such as western-style ham sausage, ham, sausages, sausages, etc. , with high protein, low fat, high fiber, low sodium, cholesterol-free food ingredients.
Usage：
It can also be used in dairy products and surimi products. It not only improves the texture and flavor of surimi products, but also provides protein content, and its digestibility can reach 93% ~ 97% . In addition, the isoelectric points of soy protein and milk protein are close, so it is feasible to produce double-protein compound yoghurt. The active Lactobacillus beverage made from milk and soy protein isolate by Lactobacillus fermentation has almost no difference in flavor and taste from ordinary yogurt, and has not only the inherent characteristics of yogurt, but also the characteristics of lactic acid bacteria, moreover, it has carried on the complementary of animal and plant protein and the reasonable balance of nutrition structure.
Package and storage:
20KG/BAG
Store in a cool, dry, well-ventilated area away from toxic and hazardous.