As a professional Soy protein isolated supplier and manufacturer, Mixfood Biotech Corporation has been supplying and exporting Soy protein isolated from China for almost 10 years, please be assured to buy Soy protein isolated at Mixfood Biotech. Any inquiries and problems please feel free to send emails to us via info@mixfoodgroup.com, we will reply to you within 1 working day.
Soy protein isolated is mainly used to improve the texture of meat products, but is also used to increase protein content, enhance moisture retention, and are used as an emulsifier. The flavor is affected,[citation needed] but whether it is an enhancement is subjective.
Soy protein is a protein that is isolated from the soybean. It is made from dehulled, defatted soybean meal. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties. Recently, soy protein popularity has increased due to its use in health food products, and many countries allow health claims for foods rich in soy protein.
1.Meat products The addition of soy protein isolate to higher grade meat products not only improves the texture and flavor of the meat products but also increases the protein content and strengthens the vitamins. Because of its strong function, the dosage can be between 2 and 5% to maintain water retention, ensure fat retention, prevent gravy separation, improve quality and improve the taste.
2.Dairy products Soy protein isolate is used in place of milk powder, non-dairy beverages and various forms of milk products. Comprehensive nutrition, no cholesterol, is a substitute for milk. The use of soy protein isolate instead of skim milk powder for the production of ice cream can improve the emulsification properties of ice cream, delay the crystallization of lactose, and prevent the phenomenon of “sanding”.
3.Pasta products When adding bread, add no more than 5% of the separated protein, which can increase the bread volume, improve the skin color and extend the shelf life. Add 2~3% of the separated protein when processing the noodles, which can reduce the broken rate after boiling and improve the noodles. The yield and the noodles are good in color, and the taste is similar to that of strong noodles.
4.Soy protein isolate can also be used in food industries such as beverages, nutritious foods, and fermented foods, and has a unique role in improving food quality, increasing nutrition, lowering serum cholesterol, and preventing heart and cerebrovascular diseases.
