Soy protein isolate

Description

Soybean isolate for dairy industryProduct descriptionSoy protein isolate - a product with a protein content in a dry weight of at least 85%. Dispersion properties and high content of lecithin allow you to apply it in the production of dairy products and beverages. The powder does not forms dust, has a neutral taste and high food value.Soy protein isolate is made of raw materials that has not been subjected to genetic changes, corresponds to the EU 90/220 / EEC, Article 2 and Sanpine requirements 2.3.2.1078CompoundSoy protein that does not contain sucrose, fats and fibrous inclusions.Sphere of destinationSoy protein isolate is used as an increase in protein content:In the dairy industry in production: all-milk products (sour cream product, pasteurized milk, kefir, rippy, yogurt), cottage cheese and curd products, condensed food, beverages.Soy protein isolate is used as a stabilizer:In the cheeses of the reckless and melted.In the oil and fat industry in production: spreads, mayonnaise, sauces.Functional technological properties:High degree of hydration - 1: 6;The moisture-binding and fat-emulsifying ability of the protein is:- 1: 6: 6 (Protein: Water: Fat) with a cold way to prepare an emulsion- 1: 6: 9 (protein: water: fat) with a hot way of making an emulsion.High solubility of protein;StorageSoy protein isolate should be stored at temperatures from 0 to 25 ° C and relative humidity not higher than 85%. The shelf life is 12 months, subject to the integrity of the packaging and the necessary storage conditions.Kraft packaging - bags with polyethylene liner, net weight 20 kg

Specifications

• Weight (kg)

• Number of goods to the second. Packing

• Quantum Supplies

  20 kg