Bulk Soy Protein Isolate Powder

Soy protein isolate is a protein powder obtained by immersing soybean meal (excluding oil and water-soluble non protein components) in an alkaline solution under low temperature conditions, then precipitating, washing, and drying to obtain a protein content greater than 90%. Its structure and properties basically replace pure soybean protein. There are nearly 20 types of amino acids in soy protein isolate, which contain essential amino acids for the human body. It is nutritious and cholesterol free, making it one of the few plant protein varieties that can replace animal protein.

• Emulsifying properties

Soy protein isolate is a surfactant that can reduce the surface tension of water and oil, as well as the surface tension of water and air. Easy to form stable emulsions. Adding soy protein isolate as an emulsifier in the production of baked, frozen, and soup foods can stabilize the product state.

• Hydration

Soy protein isolate follows its peptide chain skeleton and contains many polar groups, making it highly absorbent, water retaining, and expandable. The water absorption capacity of soy protein isolate is much stronger than that of concentrated protein, and it is almost unaffected by temperature. During processing, soy protein isolate also has the ability to retain water, with a maximum water retention capacity of 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%.

• Gelation

It makes the isolated protein have high viscosity, plasticity, and elasticity, which can be used as a carrier for water, flavor agents, sugars, and other complexes, which is extremely beneficial for food processing.

• Foaming properties

Among soy proteins, isolated proteins have the best foaming properties. By utilizing the foaming properties of soy proteins, food can be endowed with a loose structure and good taste

• Meat products

Adding soy protein isolate to higher grade meat products not only improves the texture and flavor of meat products, but also increases protein content and strengthens vitamins. The addition of soy protein isolate can make the structure of the product more perfect, and soy protein isolate and Banli Company's vegetarian meat powder can be added simultaneously. Nutrition is more scientific.

• Fish mince products

Protein isolate is used in fried fish cake, fish tofu, fish cutlet, fish plate, fish roll, conch ball, North Sea wing crab cutlet, crab meat stick, scallop grilled sausage, shrimp flavored sausages, abalone sausages, sea cucumber hot pot sausages, fish meat sausages, and fish rice flowers. It can be used with 20-40% fish meat.

• Dairy

Use soy protein isolate as a substitute for milk powder, non-dairy beverages, and various forms of milk products. Nutritional and cholesterol free, it is a food substitute for milk. Replacing skim milk powder with soy protein isolate in ice cream production can improve the emulsifying properties of ice cream, delay lactose crystallization, and prevent the phenomenon of "sanding".

• Noodle products

Adding no more than 5% protein isolate during bread production can increase bread volume, improve skin color, and extend shelf life; When processing noodles, adding 2-3% separated protein can reduce the breakage rate after boiling, improve the yield of noodles, and the noodles have good color and taste similar to strong powder noodles.

Soy protein isolate can also be applied in the food industry such as beverages, nutritional foods, and fermented foods, playing a unique role in improving food quality, increasing nutrition, reducing serum cholesterol, and preventing heart and cerebrovascular diseases.

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