Hot Selling Soy Protein Concentrate90%

• CAS No.: 9010-10-0
• EINECS: 232-720-8
• Color: White
• Appearance: Yellow or Light Yellow, Powder
• Packaging Material: Paper
• Storage Method: Normal
• Model NO.: Organic Intermediates
• Shelf Life: >12 Months
• Type: Ssl/CSL
• Resource: Natural
• Property: Non-Ionic Emulsifiers
• Storage: Room Temprature
• Transport Package: "Without Pallet---12mt/20′gp, 25mt/40′hc; with PAL
• Specification: 20kg/The Outer Is Paper-Polymer Bag, The Inner Is
• Origin: China
• HS Code: 3504009000
• Production Capacity: 10000mt/Year

Product Description

ITEMS	Standard	Results
Appearance	light-yellow powder	light-yellow powder
Oder	No-mildew	No-mildew
Impurity	No foreign matters to the naked eye	Conforms
Crude protein (dry basis6.25)%	90% min	91.25%
NSI (Nitrogen soluble index)%	80% min	90.65%
Particle size(% pass 100 mesh)	90% min	98%
P H value	7±0.5	7.40
Moisture ( % )	7% max	6.42%
Ash ( % )	6.0% max	≤6.0%
Total plate count	10,000/g max	≤2,200
E-coli	30 MPN/100g max	<30
Other pathogenic bacterium	Not detected	Not detected
Gel text(g/mm)	2000g min	2501.2/22.841

highly viscosity and easily dispersible functional soy protein concentrate for use in bowl chopper, mixer/grinder, and mixer/blender system. It provides good emulsifying properties and can be added in dry.
Soy Protein Isolate is a great choice for vegetarians, vegans, and anyone wanting to reduce the amount of dairy products in their diet. It delivers an impressive 27g of protein per serving,* with a 90% protein content* - ideal when on a plant-based diet.
Soy protein products are mainly used as ingredients in formulated foods and seldom are seen by the public. They consist of four broad categories. (1) Most soy proteins are derived from "white flakes," made by dehulling, flaking and defatting soybeans by hexane extraction. These may then be milled into defatted flours or grits containing [similar]50-54% protein; extracted with ethanol or acidic waters to remove flavor compounds and flatulence sugars, producing soy protein concentrates containing 65-70% protein; or processed into soy protein isolates containing 90+% protein by alkali extraction of the protein, removal of fiber by centrifugation and reprecipitation and drying of the protein. (2) Full-fat products are made in enzyme-active and in toasted forms. (3) Various dried soyfoods, including soy milk and tofu, are produced. (4) Mixtures of soy proteins with cereals, dried milk or egg fractions, gelatin, stabilizers and emulsifiers are offered for specific baking, whipping, breading and batter applications. Texturized products, resembling meat chunks or bacon chips, are made by extrusion of flours and concentrates or spinning of isolates. Soy protein ingredients are used in compounded foods for their functional properties, including water and fat absorption, emulsification, aeration (whipping) and heat setting and for increasing total protein content and improving the essential amino acids profile. 

• 27g of protein per serving*
• Suitable for vegetarians and vegans
• Low-fat & low-sugar 
• Available in four indulgent flavours