SOYA PROTEIN ISOLATE
Soy protein isolate is a highly refined or purified form of soy protein with a high protein content of 85-90. It is made from defatted soya flour. Soy isolates are
mainly use to improve the texture of meat products, but are also use to increase protein content, to enhance moisture retention,
Application:
1 Beverages
2 Bars
3 Dairy Alternatives
4 Extruded Snacks and Cereals
5 Emulsified Meats
6 Sauces, Gravies, and Soups
7 High Protein Food
| SPECIFICATIONS DATA SHEET | |
| Product | SOYA PROTEIN ISOLATE |
| APPLICATIONS | IT IS USED IN WIDE RANGE OF NUTRACEUTICAL & HEALTH CARE PREPARATIONS HIGH PROTEIN FOODS, BABY FOODS & ANIMAL & POULTRY FEED FORMULATION ETC. |
| DESCRIPTION | A SPRAY DRIED FREE FLOWING, SLIGHTLY HYGROSCOPIC POWDER OBTAINED FROM HIGH GRADE DEFATTED NON- GMO SOYABEAN MEAL. |
| COLOR | CREAMY YELLOW COLOURED POWDER. |
| TASTE | BLAND |
| ODOUR | TYPICAL BEANY |
| SOLUBILITY | 5% SOLUTION IS DESPERSIBLE IN WATER |
| PH OF 5% SOLUTION | 4.5 – 8.5 AT 27 DEGREE CELCIUS |
| LOSS ON DRYING | NMT 10.00 W/W AS ESTIMATED BY AOAC METHOD |
| CHEMICAL PARAMETERS: (ON DRY WT. BASIS) | |
| TOTAL PROTEIN | NLT90.00 % W/W AS ESTIMATED BY KJELDAHL’S METHOD. |
| TOTAL ASH | NMT 8.00 % W/W BY AOAC METHOD |
| ACID INSOLUBLE ASH | NMT 0.3% W/W BY AOAC METHOD |
| CRUD FIBBER | NMT 0.5 % W/W BY AOAC METHOD. |
| MICROBIOLOGICAL PARAMETERS: | |
| TOTAL PLATE COUNT | NMT 10,000 CFU PER GRAM. |
| YEAST & MOULDS | ABSENT |
| E.coli. | ABSENT |
| SALMONELLA | ABSENT |