Soy Protein Isolate,United States price supplier

soy protein isolate (SPI)

Dry Basis Protein: > 90.0%;       Moisture: < 7.0%;      Fat: < 1.0%;      Ash:< 6.0%;               pH (10% water solution): 7.0 ± 0.5;    Salmonella: Negative        E. Coli: Negative      Color: Light cream       Flavour: Bland        Granulation (through #100 U.S. Standard Screen): > 90%

Packing Style: As per customer s request

Production Date: Fresh Production

Usage:

(1) Meat products processing: For sausage and ham, it can increase their protein content, lower the content of fat and cholesterol, and improve their quality, taste and flavor.

(2) Fish products processing: It can improve flavor and taste of fish sausage and fish balls and reduce production costs.

(3) Bakery or toast products processing: It can be used in the processing of bread, cake and instant noodles, etc. to increase the products' protein content, to improve taste and also reduce production costs.

(4) dairy products processing: it is often used in processing milk powder, coffee mate and soy milk powder, to enhance the protein content and increase their nutritive value.

(5) Beverage processing: It can be used as an additive for the processing of fruit juice, chocolate, candy, coffee, soy cheese, soy milk powder to improve their flavors.

(6) Cold drinks and ice-cream processing: It can be used to replace de-fatted milk powder and to improve the emulsification of ice-cream, postpone the crystallization of lactose in the ice-cream, avoid the granules form excessive sugar and improve the quality.