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Sell Soya protein, Soy protein isolate

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  • Company Name :Shenzhen Hua He Sheng Technology Co.Ltd
  • Membership :Free member
  • Registrarion Date :2020. 06. 19
  • CountryRegion:China
  • Address:Room 614,Zhao Feng Xiang Building,No.8 Liye Road ,Dong Fang community, Song gang street, Bao an dist Shenzhen Guangdong, China
  • Phone / Fax:86-0755-33266898  /  
  • Contact:Feng
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Description

Product

English name: Soya protein, Soy protein isolate
Other names: bean protein
Extraction source: It is a full-valence protein produced from low-temperature desolvated soybean meal as raw material
Product specifications: 95%
Detection method: UV
Product properties: light yellow powder
CAS: 9010-10-0
EINECS: 232-720-8
Features

Emulsifying
Soy protein isolate is a surfactant, which can reduce the surface tension of water and oil, as well as the surface tension of water and air. It is easy to form a stable emulsion. It can stabilize the products in the production of baked food, frozen food and soup food.
Hydration
Soy protein isolate is along its peptide chain backbone. Because it contains many polar groups, it has water absorption, water retention and swelling. The protein isolate has much stronger water absorption than concentrated protein, and it is almost not affected by temperature. Proteins also have the ability to retain moisture during processing. The maximum moisture retention capacity is 14g water/g protein.
Oil absorption
Protein isolate added to meat products can form an emulsion and a gel matrix to prevent fat from moving to the surface, so it plays a role in promoting fat absorption or fat binding, can reduce the loss of fat and juice during meat processing, and help maintain The shape is stable, and the oil absorption rate of the protein isolate is 154%.
Gelability
It makes the protein isolate have higher viscosity, plasticity and elasticity. It can be used as a carrier for water, as well as a carrier for flavors, sugar and other complexes, which is extremely beneficial to food processing.
Foamability
Among the soy proteins, the separated protein has the best foaming performance, and the use of the foaming properties of the soy protein can give the food a loose structure and a good taste.

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  • Sell Soya protein, Soy protein isolate

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