PRODUCT CATEGORY

Sweeteners

Sorbitol D-Xylose Xylitol Maltitol Isomaltitol D-Mannose Mannitol Erythritol Lactitol Trehalose Sucralose L-Arabinose Crystalline Fructose Isomaltulose Dextrose Anhydrous Dextrose Monohydrate Maltodextrin Acesulfame-K Sodium Cyclamate Stevia Neotame Saccharin Sodium Allulose Aspartame

Thickeners

Xanthan Gum Compound Carrageenan Pure Powder Carrageenan Pectin Gelatin Guar Gum Konjac Powder Konjac Gum Gellan Gum Curdlan Magnesium Chloride Gluten β-Cyclodextrin Chitosan Oligosaccharide Pullulan Soluble Soy Polysaccharide Sodium Alginate Sodium Polyacrylate Hypromellose Coffee Dextrin Yellow Dextrin Corn Starch

Preservatives

Sorbic Acid Potassium Sorbate Potassium Acetate Sodium Diacetate Sodium Dehydroacetate EDTA-2Na D-isoascorbate Sodium Potassium Formate Lactic Acid Sodium Lactate Potassium Chloride Calcium Propionate Sodium Propionate Benzoic Acid Potassium Benzoate Calcium Benzoate Zinc Dibenzoate Sodium Benzoate Bronopol ε-polylysine Natamycin Nisin Transglutaminase(TGase) Calcium Acetate Sodium Acetate

Antioxidants

Ascorbic Acid Sodium Ascorbate D-sodium Erythorbate Butylated Hydroxytoluen (BHT) Tert-Butylhydroquinone(TBHQ) Vitamin C Palmitate Soy Isoflavones

Amino Acid

L-Lysine L-Leucine L-Methionine L-Citrulline L-Proline L-Serine L-Valine L-Isoleucine L-Histidine L-Tryptophan L-Alanine Beta-Alanine L-Cysteine Hydrochloride Monohydrate DL-Methionine L-Arginine L-Threonine L-Theanine L-Glutamic acid Glycine L-Cystine L-Tyrosine L-Phenylalanine L-Glutamine L-Cysteine L-Aspartic acid γ-Aminobutyric Acid/GABA L-Lysine Hydrochloride Calcium L-aspartate L-Cysteine Hydrochloride Anhydrous N-Acetyl-L-cysteine Taurine

Dietary Fiber

Polydextrose Soybean Oligosaccharides Fructoolig Osaccharide(FOS) Xylo-oligosaccharides Galacto-Oligosaccharides Iso-malto-oligosaccharide(IMO) Lactulose Stachyose Inulin Resistant Dextrin

Acidity Regulators

Citric Acid Citric Acid Monohydrate Citric Acid Anhydrous Potassium Citrate Sodium Citrates Calcium Citrate DL-Malic Acid L-Malic Acid Fumaric Acid Lactic Acid Phytic Acid Sodium Phytate Potassium Carbonate Disodium Succinate

Emulsifier

Stearic Acid Sodium Stearate Distilled Monoglyceride Sucrose Fatty Acid Esters(SE) Glycerol Monostearate Sorbitan Monostearate (Span 60)

Nutrition Enhancers

Chondroitin Sulphate Yeast β-glucan Chromium Yeast Selenium-Enriched Yeast(SY) Zinc-rich Yeast Choline chloride L-carnitine L-Carnitine-L-Tartrate Kojic Acid Lipoic Acid Creatine Monohydrate Inositol Magnesium Lactate Zinc Citrate Zinc Gluconate Calcium Gluconate Manganese Gluconate Magnesium Gluconate Copper Gluconate Ferrous Gluconate Ferric Pyrophosphate Ferrous Lactate Ferrous Fumarate Zinc Lactate Calcium Lactate Soybean Peptide Bovine Spleen Peptide Powder Soybean Lecithin Glutathione

Vitamins

Vitamin A Vitamin B1 Vitamin B2 CalciumD-Pantothenate/Vitamin B5 Vitamin B6 Folic acid/Vitamin B9 Vitamin B12 Vitamin C Vitamin D3 Vitamin E powder Vitamin K1 Vitamin K2 Nicotinic Acid Nicotinamide

Protein Supplement

Egg Yolk Powder Egg White Powder Egg Powder Bovine Collagen Peptide (Fortibone） Fish Collagen Peptide Casein Phosphopeptide(CPP) Soy Protein Isolates Spirulina Powder Whole Milk Powder Skimmed Milk Powder Whey Protein Isolate

Anticaking Agents

Magnesium Stearate Calcium Stearate Potassium Stearate Microcrystalline Cellulose Silicon Dioxide

Food Grade Soy Protein Isolates for Meat

Food Grade Soy Protein Isolates for Meat

Type	protein
Product Name	Soy Protein Isolates for Meat
CAS No	9010-10-0
Molecular Formula	C13H24N4O4S
Grade	Food grade
Packaging	25kg/bag

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Description Specification Certification Application Packing & Shipping

Description

Soy protein isolate is a high-purity plant protein extracted from soybeans, with a protein content usually above 90%. It removes fat, fiber and other components from soybeans through processes such as degreasing, alkali dissolution and acid precipitation, while retaining high-quality eggs. It features high absorption rate, low allergy risk and environmental sustainability, and is widely used in food processing, nutritional supplementation and special dietary fields.

Advantages:

High nutritional value

Soy protein isolate contains all eight essential amino acids for the human body. Compared with animal protein, it has strong competitiveness in nutritional value and is a complete protein.

Solubility

Soy protein isolate for meat has good water solubility. The solubility of soy protein isolate is the lowest at a pH value of around 4.5, while its solubility is higher under slightly acidic or slightly alkaline conditions.

Gelation

Under certain conditions, such as heating or adding salts, soy protein isolate can form a gel. This gel has a certain degree of elasticity and toughness, which can endow food with a unique taste and texture.

Emulsifying property

Soy protein isolate for meat can reduce the surface tension at the oil-water interface, allowing oil droplets to be evenly dispersed in the aqueous phase and form a stable emulsion, which helps to improve the stability and uniformity of food.

Oil absorption and water absorption

Soy protein isolate for meat has a strong ability to absorb oil and water, capable of absorbing several times its own weight in oil and water. In food processing, it can play a role in retaining moisture and preventing oil from seeping out.

Food Grade Soy Protein Isolates for meat

Specification

ITEM	STANDARD	REMARKS
Protein content,(on dry basis)%	≥90	Complies
Moisture,%	≤7.0	Complies
Fat,(on dry basis)%	≤1.0	Complies
Ash content,(on dry basis)%	≤6.0	Complies
Crude fiber,(on dry basis)%	≤0.5	Complies
Particle size	≥95	Complies
Total Piate Count,cfu/g	≤20000	Complies
Coliforms,MPN/100g	≤30	Complies
Moulds and Yeasts,cfu/g	≤50	Complies
Coliforms	Absence	Complies
Salmonella	Absence	Complies
Staphylococcus aureus	Absence	Complies

Certification

Application

Block meat products
Block meat products usually refer to large or whole pieces of meat products. However, their integrity is prone to damage during processing. By adding modified Soy protein isolate, dehydration shrinkage can be reduced, tissue properties can be improved, and product quality can be enhanced. The use of modified Soy protein isolate for meatnot only maintains the appearance and moisture of block meat products due to its excellent water-holding and gel-forming properties, but also takes advantage of its natural antioxidant properties as a coating material to delay the oxidation of meat products, extend the shelf life of food, and maintain the sensory quality of block meat products at the same time.
Minced meat products
Meat patties, meatballs and surimi products, etc. all belong to minced meat products. The combination of lean meat and fat meat to form minced meat with stable properties is the key to determining their production quality. Soy protein isolate for meat, due to its excellent water and oil absorption properties, can combine lean meat with fat meat, enhancing nutritional value and product yield.
Emulsified meat products
Emulsified meat products mainly refer to sausages, hams, etc. Soy protein isolate for meat can form a stable emulsification system with salt-soluble proteins in meat, especially myofibrin. The excellent emulsifying property of Soy protein isolate can prevent fat accumulation in minced meat from causing oil seepage, improve the oil retention of meat products, and endow emulsified sausages and other products with high-quality taste and flavor.

Packing & Shipping

Soy protein isolate is packaged in paper bags, 25KG Per Bag, FCL/LCL shipped by sea