soy protein isolate for meat processing,China sinobio price supplier

  soy protein isolate for meat processing

CAS No.                                :                55406-53-6

Molecular Formula              :                 C8H12INO2

Molecular Weight               :                 281.09

Structure Formula               :

Food processing features:
Emulsification: soybean protein isolated is a surface active agent, it can reduce the surface tension of water and oil, and can reduce the surface tension of water and air, helps to form a stable emulsion. In the baked food, frozen food and soup food production, to join the soybean separation protein plays a role of emulsifier, can make the products is stable, but its emulsification than functional soy protein concentrate SuoKang S110 much lower.   
Hydratable: soy protein isolated along the skeleton of the chain, it contains a lot of polarity, so has the moisture absorption, water retention, and swelling.

Oil-absorbing: add to the meat products, soybean protein isolated to form emulsion and gel matrix, moving to the surface to prevent fat, so fat absorption or to play in promoting the combination of fat, can reduce the loss of fat in processed meat products and juice, help maintain the stability of the shape.  
Gel: soybean separation protein formed by the combination of gel elastic with water, can make water carrier, also can be used as flavor agent, sugar and the carrier of other complexes, it is highly advantageous for food processing.  
Foaming : soybean protein isolated as surfactant with foaming performance, gives food to loose structure and good taste.

Conjunctival sex: after the chopped meat, protein isolated and egg protein mixture on the fiber surface, form a thin film, easy to dry, can prevent the smell is lost, is advantageous to the rehydration process, and provides the reasonable structure of rehydration products.

Specifiation:(  beverage type ):

Application:

Soybean separation protein can be used for all kinds of food, raise protein content, and provide the soybean protein food processing characteristics, the nutrition and health function.
Meat products : soy protein isolate used in meat products, not only improve the meat quality and structure and increase the flavor, but also increase the content of protein.  
Dairy products: soy protein isolate used in formula milk powder and various forms of milk products.
Flour products : the production of bread with no more than 5% of the protein isolated, can increase the volume of bread, improve skin color, to extend the shelf life. Processing noodles when add 2 to 3% of the protein isolated, can reduce the broken rate, improve the noodles boiled after yield, and good color, noodles taste similar to a strong flour noodles.
Beverage, nutrition food, fermented food : soy protein isolate used in drinks, nutrition food, fermented food etc, can improve the protein content of food, and provide the soybean protein has the nutrition and health function: reduce serum cholesterol, prevent heart and cerebrovascular diseases, etc.

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7) Adjustment for local pest control products.