Customization: | Available |
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CAS No.: | 9010-10-0 |
Certification: | ISO, FDA |
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Soybean protein isolate is the extraction of soybean meal (removing oil and water-soluble non-protein components) into alkaline solution under low temperature conditions, and then precipitation, washing and drying to obtain protein powder with a protein content greater than 90%. Its structure and properties are basically Substitute pure soy protein. [6] There are nearly 20 kinds of amino acids in soybean protein isolate, and contain essential amino acids for human body. It is rich in nutrition and does not contain cholesterol. It is one of the few varieties of vegetable protein that can replace animal protein.
Items | Control Standard | |
Appearance | Light yellow powder | |
Protein (on dry basis, N*6.25) | ≥80%; ≥85% | |
Crude fiber %(on dry basis) | ≤1% | |
Fat %(on dry basis) | ≤8% | |
Particle size(100mesh) | 95% through Min | |
Moisture | ≤8% | |
Ash | ≤6.5% | |
PH | 6.0-8.0 | |
Pb | ≤0.2ppm | |
Cd | ≤0.2ppm | |
Hg | ≤0.1ppm | |
As | ≤ 0.25ppm | |
Total Plate Count | ≤10000cfu/g | |
E.Coli | negative | |
Salmonella | negative | |
Yeasts | ≤ 50cfu/g | |
Molds | ≤ 50cfu/g | |
Staphlococcus | negative | |
Pestidides | None | |
Aflatoxins | ≤ 20ppb |
Emulsifying Soy protein isolate is a surfactant, which can reduce the surface tension of water and oil, and reduce the surface tension of water and air. Easily forms stable emulsions. In the production of baked food, frozen food and soup food, adding soy protein isolate as emulsifier can stabilize the product state.
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