Type:Nutrition Enhancers Product name:textured soy protein Certification:ISO Brand:Pinzheng Shelf Life:9 Months Usage:Raw Material Appearance:Dry Color:original soy or meat color Package:carton Sample:Free Storage:Cool Dry Place Features of textured soya protein textured soya protein textured soya protein textured soya proteinï¼? 1. High protein content of plants (50-65%, 4-5 times than meat). 2. no fat (take pork as an example of 28% fat). 3. the product is weakly alkaline, easy to digest, good absorption (meat is acidic, strong acid, not easy to digest, absorb). 4. long shelf life (dry product at normal temperature for 9 months). 5. Low processing cost (direct processing after re-soaking in rehydration). 6. all-round silk structure (more than 100 pieces of shredded meat per square inch than lean meat). 7. low cost (after water absorption and the same water content of meat, 3-8 times lower than the price of meat. 8. the tastes are chewy. 9. food safety is high (all natural plant raw materials, no preservatives, full process high pressure and high temperature treatment). 10. no bean flavor (materials are dislocated, deodorized, degreased).
Application: high-temperature meat products, such as hot dog, sausages, ham etc. Characteristics: - Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; enhance water absorption of baked food, hold water of food, reduce shrinkage and prolong its freshness period. - Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; give products better elasticity, improve texture and sliceability of products. - Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from separating, stabilize the emulsion. This can increase the yields of products, reduce costs, and make the preserving capability of water and oil 1:5:5(1 unit of protein can absorb 5 unit of water and 5 unit of oil or fat). - Good liquidity, high viscosity etc. 20kgs per paper-plastic bag with food grade HDPE liner.
Applications: widely used in various applications in general health supplements, infant nutrition, sports nutrition, female nutrition and clinical nutrition etc. Used in variety of applications viz: Application areas include general health supplements, infant nutrition, sports nutrition, female nutrition and clinical nutrition etc. Healthy nutritional beverages, meal replacement beverages, sports nutrition beverages, growing up foods, adult nutritional supplements, internal feeding products, food bars, yogurts, non daily frozen desserts, cream soups, coffee whiteners, baked goods etc. Milk alternatives. / milk replacer, processed daily foods, dry powdered beverages / mixes, soups / sauces, sport nutrition products. Infant nutrition / formulas, weaning foods, adult nutritional products / supplements., protein supplements protein tablets.
SOYADAY ISP 510 offers distinct and high functionality that enables excellent dispersibility . Description: The product is soy protein isolate, it is a highly soluble, dispersible product developed for use in food systems where a highly functional protein is required. It is the most concentrated form of all soybean products since it contains high percentage of protein. ISP 510 Injection Grade contributes to providing a significant increase of product yields, as well as improvement in the texture and slicing ability of end products when used in brine injection or other appropriated technological processes. Functional Properties: Water Binding: 1:5 max Emulsion: with Oil or cool fat in water: 1:5:5 max, Gel Conditions: fine elasticity at water binding 1:4 with insoluble protein block. The heat gel is firm and heat durable. Operation of emulsion test especially with vegetable oil: put 1 part protein in 4 parts cool water and mix them by centrifuge chopper for 2 minutes; add vegetable oil little by little during another 3 minutes chopping; then add 0.18 part salt and chopping for another 1 minute. Protective method: wear mask to protect from allergen to soy protein. If you suck too much soy protein, Please have a rest and drink much water, you will be recovered. Applications: It is designed for emulsion sausage, cooked sausage with high temperature treatment. It is suitable for high power consumption chopping machine.
Applications:Widely used in various applications in meat, seafood, poultry, fish processing, cattle & dog feed industry. Used in variety of applications viz: As a substitute for replacement of meat proteins, in preparation of meat analogues due to meat like texture, meat patties, sausages, meat balls, minced meat applications, hamburgers etc. Pasted meat products, meat pieces, poultry products, prawns, coarsely ground meats such as pizza toppings, beef patties and mexican fillings etc. In emulsion type sausages, frankfurters and bologna. Whole muscle meat, meat curing brines, cured meat industry, fish sausage and surmai based restructured fish products.
Application areas: soya protein today holds the status of the most important source of versatile proteins world over. This protein is preferred as an ingredient in a wide range of foods and nutritional supplements like patties, pizza toppings, cooked sausages, sea food & blends, protein drinks, cereal products, soups, creams soups, dairy systems, fillings, beverages, energy drinks, malted beverages & drinking chocolates in powder for protein fortification, military food and institutional food service etc. Also used as replacement ingredient for expensive soya protein isolates and dairy proteins in many food systems. Other application areas include general health supplements, instant nutrition, sports nutrition, female nutrition, clinical nutrition, meal replacement, milk alternative, weaning foods, growing up foods, adult nutritional supplement and nutritional food etc.
Product Name: Soy Protein Isolates Features: 1) Absorbs as 5 times water as its weight and remains moisture 2) Superior fat emulsion and excellent water binding capacity 3) Widely used to add in raw sausages, cooked sausages, frankfurters, sandwiches, canned meat Specifications: 1) Min. Protein: 90% 2) Min. NSI: 88% 3) PH: 7+-0.5 4) Max. Moisture: 7% 5) Max. Ash: 6.0% 6) Max. Fat: 0.5 % 7) E-Coli: Negative 8) Salmonella: Nil 9) Max. Standard plate count: 20,000/g Inner packing: 20kg/bag.
Specification: Chemical analysis Microbiological analysis Protein (N x 6.25) dry basis 90% min E.coli: per/ 100g Nil NIS nitrogen solubility index 85% min Salmonella Negative PH 6.5`7.5 Total bacteria: per/g 20,000 max Fat 1.0% max Appearance Ash 5.5% max Cream white fine powder Moisture 7.0% max Fineness (100# screen) 95% min In paper bag of 20 kgs net each, with separate inner PE liner.
The soybean is processed obtaining defatted soybean flour, and then subjected to an extrusion process, which involves high temperature, pressure, texturing and dehydration, finally achieving textured soy protein.
The product is made mostly with soy protein and rice, which are then cooked together and extruded afterwards to get a crunchy and voluminous product. It is used in a wide variety of foods, such as sweets, ice crème, toppings, muesli and yoghurt. -Origin: EU -Packing: 10kgs in paper bags -Payment: TT in advace, D/P, L/C -Specs: Protein#60% or 80%; Partical size: 3-5 mm -Shell-life: 18 months
