Hot Selling Soy Protein Isolate90%

• CAS No.: 9010-10-0
• EINECS: 232-720-8
• Color: White
• Appearance: Powder
• Packaging Material: Paper
• Storage Method: Normal
• Model NO.: Organic Intermediates
• Shelf Life: >12 Months
• Type: Ssl/CSL
• Resource: Natural
• Property: Non-Ionic Emulsifiers
• Grade: Soy Protein Isolate 90d, Soy Protein Isolate 90e
• Moisture: 10, 0%
• 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

90% protein content, with different grades applied for processed meat industry(Polony, Vienna, Frankfurter...), meat alternatives, plant-based food, nutritional food, cereal crsips & breakfast, energy bars, protein powder, sports drinks, beverage, bakery, dairy, sea food, frozen-food, animal nutrition, etc
Soy Protein Isolate 90D, Soy Protein Isolate 90E, Soy Protein Isolate 90G, Soy Protein ConcentrateSoy protein concentrates are prepared by removing soluble carbohydrate fraction as well as some flavor compounds from defatted meal. Three basic processes are used for carbohydrate removal: 1. acid leaching (isoelectric pH 4.5), 2. aqueous ethanol (60-80%) extraction, and 3. moist heat-water leaching. In all of these treatments proteins become insolubilized while a portion of the carbohydrates remain soluble so that their separation becomes possible by centrifugation. Solids containing mainly proteins and insoluble carbohydrates are then dispersed in water, neutralized to pH 7.0 if necessary, and spray-dried to produce soy concentrates. Most commercial soy concentrates are made by the aqueous alcohol extraction or acid leaching process.

Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties.

Soy protein is generally regarded as being concentrated in protein bodies, which are estimated to contain at least 60-70% of the total soybean protein.^[1] Upon germination of the soybean, the protein will be digested, and the released amino acids will be transported to locations of seedling growth. Soybeans contain a small but newly very significant 2S Albumin storage protein.^[2][3] Legume proteins, such as soy and pulses, belong to the globulin family of seed storage proteins called legumin and vicilins, or in the case of soybeans, glycinin and beta-conglycinin. Soybeans also contain biologically active or metabolic proteins, such as enzymes, trypsin inhibitors, hemagglutinins, and cysteine proteases very similar to papain. The soy cotyledon storage proteins, important for human nutrition, can be extracted most efficiently by water, water plus dilute alkali (pH 7-9), or aqueous solutions of sodium chloride (0.5-2 M ≈ 30-120 g/L) from dehulled and defatted soybeans that have undergone only a minimal heat treatment so the protein is close to being native or undenatured.