| Customization: | Available |
|---|---|
| CAS No.: | 9010-10-0 |
| Formula: | C13h10n2 |
|
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Hydration
Soybean protein isolate contains many polar groups along its peptide chain skeleton, so it has water absorption, water retention and expansibility. The water absorption of protein isolate is much stronger than that of protein concentrate, and is almost not affected by temperature. The protein isolate also has the ability to maintain water during processing, and the maximum water retention capacity is 14g water/g protein.
Oil absorption
When protein isolate is added to meat products, it can form emulsion and gel matrix to prevent fat from moving to the surface, thus playing a role in promoting fat absorption or fat binding, reducing the loss of fat and juice during meat product processing, helping to maintain the stability of the appearance. The oil absorption rate of protein isolate is 154%.
Gel
It makes the separated protein have high viscosity, plasticity and elasticity, which can be used as the carrier of water, flavor agent, sugar and other complexes, which is extremely beneficial to food processing.
Foaming property
Among soybean proteins, protein isolate has the best foaming property, which can give food a loose structure and a good taste.
|
Testing Items |
Specifications |
Results |
|
Protein (dry basis, N×6.25,%) |
≥90 |
Complies |
|
Moisture (%) |
≤7.0 |
Complies |
|
Fat (%) |
≤1.0 |
Complies |
|
Ash (dry basis, %) |
≤6.0 |
Complies |
|
Crude fiber (dry basis, %) |
≤0.5 |
Complies |
|
Particle size (100mesh, %) |
≥95 |
Complies |
|
Total plate count |
≤20000cfu/g |
Complies |
|
Coliforms |
≤10cfu/g |
Complies |
|
Yeast & Molds |
≤50cfu/g |
Complies |
|
Salmonella |
Negative |
Complies |
|
Staphylococcus aureus |
Negative |
Complies |
Enhance meet processors to achieve good emulsion and water binding in order to reduce the cooking lose, prevent fat lose. She can also improve the structure of final products in a cost effective way. To be used for meat product, sausage, ice-cream, bread, soft drink, juice, etc.
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