Description
Soybean protein isolate is an edible soybean protein product that uses dehulled and defatted cold-pressed soybean cake or low-temperature desolubilized soybean meal as raw materials, and is processed through dilute alkali extraction, acid precipitation, centrifugal separation, spray drying and other processes. Soy protein isolate is a high-quality protein with >90% protein content. It not only has high protein content, but also has high functional and nutritional value of protein, and is an excellent additive for various foods. Soybean protein is a high molecular organic polymer composed of a series of amino acids through peptide bonds. It is mainly composed of albumin and globulin, of which albumin accounts for about 5% and globulin accounts for about 90%. Adding soybean protein isolate to high-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins. Due to its strong functionality, when the dosage is between 2 and 5%, it can retain water, retain fat, prevent gravy from segregating, improve quality, and improve taste. Injecting the protein isolate injection into meat pieces like ham, and then processing the meat pieces, the ham yield can be increased by 20%. Protein isolate is used in fried fish cakes, fish rolls or fish sausages, preferably with 20~40% fish meat. 2 Dairy: Soy protein isolate is used in place of milk powder, non-dairy beverages, and various forms of milk products. Nutritious and cholesterol-free, it is an alternative to milk. Soy protein isolate is used in ice cream production instead of skimmed milk powder.
