Soy protein isolate gives meat processor a superior stable and economic system for meat injection bumbling brines 2.Easily dissolves and low viscosity 3.Widely used to add in hams, beef, poultry, non-meat vegetarian analogs, vegetarian cheese, nutrition food, soymilk. gjzruixiang@126.com Specifications: 1) Min. protein: 90% 2) Min. NSI: 90% 3) PH: 7±0.5 4) Max. moisture: 8% 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
Commercially available milk protein concentrates contain from 35 to 95% protein. If they are added to food on a solids basis, there will be large differences in functionality due to the differences in protein content. Most food formulations call for a certain protein content and thus whey protein concentrates are generally utilized on a constant protein basis. In this case the differences due to protein content as such should be eliminated. As the protein content increases, the composition of other components in the whey protein concentrate must also change and these changes in composition might be expected to have an effect on functionality. 25 kg bag
Casein consists of a fairly high number of proline peptides, which do not interact. There are also no disulfide bridges. As a result, it has relatively little tertiary structure. It is relatively hydrophobic, making it poorly soluble in water. It is found in milk as a suspension of particles called casein micelles which show some resemblance with surfactant-type micellae in a sense that the hydrophilic parts reside at the surface. The caseins in the micelles are held together by calcium ions and hydrophobic interactions. Several models account for the special conformation of casein in the micelles (dalgleish, 1998). One of them proposes the micellar nucleus is formed by several submicelles, the periphery consisting of microvellosities of ?-casein (walstra, 1979; lucey, 2002). Another model suggests the nucleus is formed by casein-interlinked fibrils (holt, 1992). Finally, the most recent model (horne, 1998) proposes a double link among the caseins for gelling to take place. All three models consider micelles as colloidal particles formed by casein aggregates wrapped up in soluble ?-casein molecules. The isoelectric point of casein is 4.6. Since milk's ph is 6.6, casein has a negative charge in milk. The purified protein is water insoluble. While it is also insoluble in neutral salt solutions, it is readily dispersible in dilute alkalis and in salt solutions such as sodium oxalate and sodium acetate. The enzyme trypsin can hydrolyze off a phosphate-containing peptone. It is used to form a type of organic adhesive. 25 kg
It is available from two source casien and soya as per the customers requirement. Protein content can be adjusted as per customer requirement. Also available in liquid form. It is available in following percentage Php-55-60% Php-80% Php-60% Php-70% 25 kg
Our Pea Protein Isolate is made from the highest quality NON-GMO peas, using a rigorous process of isolation, homogenization, flash evaporation, and spray drying to preserve its purity and nutritional value. With a high protein content and an excellent amino acid profile, it is an ideal choice for food and supplement manufacturers seeking a plant-based protein source. Our commitment to quality and sustainability means that you can trust our product to meet your needs while supporting your values. Choose Pea Protein Isolate for a reliable and sustainable protein source.
High protein and high quality ingredients to ensure top performance in every area of healthy well being
SOYA PROTEIN A dietary protein isolated from soybeans that contains isoflavone phytoestrogens. Soy protein isolate has been shown to reduce tumor incidence and growth in some animal studies, possibly by modulating estrogen metabolism, reducing tumor cell proliferation, and inducing tumor cell apoptosis
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A kind of complete complete protein food additive produced from low temperature desolvated soybeans. The protein content of soybean protein isolate is more than 90%, and there are nearly 20 kinds of amino acids.Applications meat products, milk drinks, solid beverage, grain products, candy, medicine, health care food and so on.
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