Soy Protein concentrate -the amino acid content is extremely rich

Soybean protein concentrate has high gelatinability, emulsification or high dispersion, which greatly improves the comprehensive utilization rate and reduces the production cost, and is widely used in the production of processed meat foods, baked goods, ice cream, candy and beverages.

product details

Introduction

Soy protein concentrate is a raw material of soybeans. After grinding, peeling, extraction, separation, washing, drying and other processing technologies, the oil, low molecular soluble non-protein components (mainly soluble sugar, ash, alcohol-soluble protein and various odor substances) in soybeans are removed. Soy protein products containing more than 65% (dry base) protein (N×6.25) are prepared.

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application & Function

soya protein powder is used in the food industry for nutritional (increasing protein content), sensorial (better mouthfeel, bland flavor) and functional reasons (for applications requiring emulsification, water, and fat absorption and adhesive properties).

soya protein powder is used in the following food products:

snacks

meal replacements

breakfast cereals

energy and protein bars

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

Product specification

Protein:	≥68%
Ash:	≤6.0%
Moisture:	≤8.0%
Fat:	≤1.0%
Total fiber:	≤3.5%
Nitrogen dissolution index	≤75%
Total number of colonies:	≤30000cfu/g
Escherichia coli:	≤30MPN/100g
Pathogen:	Not Detected