Poudre d’isolat de protéine de soja 90%

Qu’est-ce que la poudre d’isolat de protéine de soja?

Soya bean isolate protein is the most refined and purest of all soy protein products, with a protein content of more than 90 percent. Compared with soy protein concentrate, the production of soy protein isolate removes soluble components (low molecular weight soy protein, soluble sugar, isoflavones, saponins, and other soluble components) from low-temperature soybean meal, but also removes insoluble macromolecular components (insoluble fibers and other residues, etc.). Le soja isolate protein has excellent water retention and oil retention, emulsification, foaming, solubility, viscoelasticity, and other processing properties. It is widely used in meat, dairy, bakery, nutritional, and other fields.

Green Spring Technology fournit la poudre d’isolat de protéine de soja 90%, qui est une poudre de protéine à haute teneur extraite du soja en éliminant l’huile, la cellulose et d’autres impuretés. Il contient des acides aminés essentiels, riches en nutriments, aucun cholestérol, purine, aucun facteur de flatulence, a une régulation bioflavonoïdes d’œstrogène dans les deux sens, et a été largement utilisé dans le domaine alimentaire.

Fondée en 2000, Green Spring Technology est une principale société de biotechnologie en Chine. Nous avons un système systématique de gestion de la qualité et organisons la production selon oin, HACCP, et d’autres normes de qualité. Green Spring a établi un système de traçabilité parfait, chaque produit de la source au produit fini a détaillé des rapports d’essai et de production. Green Spring a obtenu des certifications Halal, casher, COSMOS, BRC, IFS, FDA, ISO et bien d’autres. Des rapports d’inspection de tiers faisant autorité sont disponibles.

Spécification: 

Règlement:

Il est conforme à la réglementation de l’ue.

Benefits:

Emulsification

The hydrophilic and lipophilic nature of soy protein powder determines that it has the property of emulsification stability. Soya protein is a surfactant, it can reduce the surface tension of both water and oil, and water and air, so it is easy to form a more stable emulsion. The emulsified oil droplets are stabilised by the proteins gathered on the surface of the oil droplets, thus forming a protective layer. This protective layer prevents the aggregation of oil droplets and the destruction of the emulsified state, thus stabilising the emulsion performance.

Water Retention

The water retention of soy protein plays an important role in meat production, especially in the processing of minced meat products, the ability to absorb, combine, and bind water, not only retains the juice of the raw meat but increases the taste and flavor of the product but also to increase the yield of the product.

Gelation

Soya proteins powder form a gelling structure in meat products when heated. This property improves the hardness, elasticity, flakiness and texture of meat products and has a significant effect on their water retention and chewiness. Gel formation is influenced by a number of factors, including heating time, temperature, and soy protein liquid concentration.

Hydration

Soya protein powder contains many polar groups along its peptide chain backbone, which are water-absorbent, water-retentive and swellable.

Oil Absorption

Soya proteins powder added to meat products can form emulsions and gel matrices to prevent fat from moving to the surface, thus playing a role in promoting fat absorption or fat binding, which reduces the loss of fat and juices during the processing of meat products and helps to maintain the stability of the shape.

Applications:

In the Food Field:

Soya isolate proteins have a stable emulsifying capacity, exhibit some viscosity at the right temperature and concentration conditions, and form gels in water. Soya isolate protein powders have a high usage rate in enema products, emulsified meat products, and low-fat meat products. In some meat product processing, soya isolate protein powder can bind more fat and reduce fat loss when processing raw materials at high temperatures and short heating times. In emulsified minced meat products, adding a certain percentage of soybean isolate protein can also play a role in stabilizing the emulsion. Adding soybean isolate protein to meatballs increases the penetration, hardness, and toughness of the product after heating and cooking.

In addition to improving the yield, textural properties, sensory properties, and other quality characteristics of meat products, soybean protein isolate powder will also bring some effects on other components of meat products, such as SPI and starch additions to the formation of most heterocyclic amines in the roasted pork system has a low dose to promote, and with the increase in the dose of the promotional effect gradually weakened.