Soy Protein Isolated is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. Soy Protein Isolated is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed. Because of this, Soy Protein Isolated has a neutral flavor and will cause less flatulence due to bacterial fermentation. Soy protein isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and are used as an emulsifier. Application:
Soy protein isolate is used in the food industry for nutritional (increasing protein content), sensorial (better mouthfeel, bland flavour) and functional reasons (for applications requiring emulsification, water and fat absorption and adhesive properties). Soy protein isolate is used in following food products: snacks meal replacements breakfast cereals energy and protein bars weight loss ready-to-drink beverages soups, sauces and prepared foods baked foods ice cream, yogurt and other dairy or dairy-free products meat alternatives processed meat, poultry and fish products Transporting and storing: 1. The product should be kept from water and wetness when transporting and storing, and not be put and stored together with the smell thing. 2. The best storing temperature is under25°C, keeping ventilation and drying. 3. Shelf life: 12 months.
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