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Quick Details

  • CAS No.: 9010-10-0
  • Other Names: Soy Protein Isolated
  • MF: N/A
  • EINECS No.: 232-720-8
  • FEMA No.: N/A
  • Place of Origin: Shanghai, China (Mainland)
  • Type: Emulsifiers, proteins
  • Brand Name: FOODCHEM
  • Model Number: FOOD GRADE
  • Appearance: Light yellow powder
  • Certification: HACCP, ISO, KOSHER
  • Moisture: 7.0
  • Ash: 6.5
  • Pb: 1.0
  • As: 0.5

Packaging & Delivery

Packaging Details 20kg/bag,13T/20'FCL
Delivery Time prompt shipment

Isolated Soy Protein(ISP) Details
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,but whether it is an enhancement is subjective.

Isolated Soy Protein(ISP) Applications
Soy protein isolate is used as binders,emulsifiers,enhancing the nutrition value,improving the structure,increasing the yields,reducing the cooking losses.It is processed in Meat Products, poultry Products and dairy-Type Products.

Isolated Soy Protein(ISP) Specifications

Appearancelight yellow or creamy, powder or tine particle no forming lump
Taste,Flavorwith natural soybean flavor,no particular smell
Foreign MatteThere 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

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China (Mainland) | Manufacturer, Trading Company
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