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       Soy protein isolates are the most concentrated form of non-GMO protein products. Being almost pure protein, SPI are made to be practically free of objectionable odour, flavour, colour, anti-nutritional factors and flatulence. Furthermore, the high protein concentration provides maximum formulation flexibility when SPI are incorporated into food products.

SPI can be used in many fields, which include meat products, Seafood products, Cereal products, Dairy-type products, Infant formulas and other uses.

Content	Soy protein isolates (mixt)	Soy protein isolates (injection)
Protein (%)	≥90	≥90
Fat (%)	≥1	≥1
Moisture (%)	≤7	≤7
Cllulose	≤0.5	≤0.5
Ash (%)	≤6	≤6
Urease activity	Negative	Negative
Arsenic (As, mg/kg)	<0.5	<0.5
Lead (Pb, mg/kg)	<1.0	<1.0
Pathogenic-bacteria	Nil	Nil
Standard Plate Count (unit/g)	<30000	<30000
E.coli (unit/100g)	<120	<120

1.      Health function

       On October 26, 1999, the FDA authorized use of health claims, about the role of soy protein in reducing the risk of coronary heart disease (CHD), on labeling of foods containing soy protein. This new health claim is based on evidence that including soy protein in a diet low in saturated fat and cholesterol may also help to reduce the risk of CHD. Recent clinical trials have shown that consumption of soy protein compared to other proteins such as those from milk or meat, can lower total and LDL-cholesterol levels.

2.      Functionalities

★ Solubility

        Solubility is the intrinsic character of protein. A lot of vegetable protein can dissolve in water, but when denaturalized or incompletely isolated, their solubility will decline. SPI have good solubility. The NSI (Nitrogen Solubility Index) of SPI is above 85%.

★ Water binding capacity

       When soybean protein is appended into the meat products, bread or cheese, the ability of the protein to absorb water become more important. At the same time, it is very important for meat product to keep water even in the condition of being heated up, with enough gravy, meat products can obtain satisfying eating quality and flavor, and can increase the profit.

         Protein is a kind of SAA (surface active agent), so it can make a very important role in many kinds of food, such as meat products, cake, coffee mate, milk products, mayonnaise, etc.

         In emulsion type sausages, such as frankfurters and bologna, the protein products are used for their moisture and fat binding properties and as emulsion stabilizers. The use of soybean protein products in these products permits reducing the proportion of expensive meat in the formulation, without reducing the protein content or sacrificing eating quality.  

       In the product made from meat and fat, soybean protein can reduce the loss of fat and gravy. Generally, the fat binding capacity increases with the content of vegetable protein.  

         The viscosity of protein makes an important role in adjusting the food processability. The viscosity exponentially increases with the concentration of protein.    

 ★Gelation

         Soy proteins are thermotropic, under appropriate heating conditions and sufficient concentration; soy proteins can form irreversible gels by restructuring into extended three-dimensional networks. When the temperature is over 60℃,When protein is getting gelatinized, it becomes not only the carrier for water, but also carrier for flavoring, sugar and other ingredients. SPI can form tough and elastic gel.

      In the flaky or powdery products, SPI can be added directly, and completely mixing is needed. Meanwhile, the condition need not be adjusted.

In the liquid products, SPI should be added at the proportioning stage, and homogenizing process in the later stage is recommended.

In the ground meat products, SPI should be added at the proportioning stage in the form of emulsion.

      SPI (injection) can be dispersed in specially formulated meat curing brines and injected into whole muscle using stitch pumps. It is also possible to incorporate the protein by surface application of the protein containing brine, followed by massaging or tumbling, as practised in the cured meat industry.

 

       With appointed labels,20Kg/ bag; Inner package: PE Plastic Bag; Outer package: Paper Plastic Complex Bag

 

      The products can be stored for one year in ambient temperature under dry environment.

 

Company: SHANGHAI BIOTECH  VEGETABLE PROTEIN TECHNOLOGY Co.,LTD

Tel: +8621-54296880            Fax: +8621-64763765

Email:  proteincn@hotmail.com   Http://www.proteincn.com

Address: No.7001,Zhongchun Rd,Minhang Dist Economic City,Shanghai