Isolated soya protein

Isolated Soy protein is a kind of complete protein food additive produced from low-temperature desolubilized soybean meal. The protein content in soy protein isolate is over 90%, with nearly 20 types of amino acids, and it also contains essential amino acids for the human body. It is rich in nutrients and contains no cholesterol. It is one of the few varieties of plant protein that can replace animal protein.

 

Due to its outstanding nutritional and functional properties, soy protein isolate is widely used in modern foods: 
Meat products: Used in products such as ham sausages and meatballs, they can improve texture, enhance water and oil retention capabilities, and increase the yield and taste of the products. 
Dairy products: Used in ice cream and plant-based protein beverages, they can enhance emulsifying properties, or serve as an alternative ingredient for nutritional enhancement in infant formula. 
Cereals and baking: Added to bread, cakes and noodles, they can increase the volume, improve the texture and extend the shelf life. 
Health food: It is the main raw material for protein powder, nutritional bars and some meal replacement products.

在档次较高的肉制品中加入大豆分离蛋白，不但改善肉制品的质构和增加风味，而且提高了蛋白含量，强化了维生素;分离蛋白用于炸鱼糕鱼豆腐鱼排鱼板鱼卷海螺丸北海翅蟹排蟹肉棒扇贝烤肠虾味香肠鲍鱼香肠海参火锅肠、鱼肉香肠、鱼米花中，可取带20~40%的鱼肉。将大豆分离蛋白用于代替奶粉，非奶饮料和各种形式的牛奶产品中。营养全面，不含胆固醇，是替代牛奶的食品。大豆分离蛋白代替脱脂奶粉用于冰淇淋的生产，可以改善冰淇淋乳化性质、推迟乳糖结晶、防止“起砂”的现象。生产面包时加入不超过5%的分离蛋白，可以增大面包体积，改善表皮色泽，延长货架寿命；加工面条时加入2~3%的分离蛋白，可减少水煮后的断条率、提高面条得率，而且面条色泽好，口感与强力粉面条相似。n大豆分离蛋白还可应用于饮料、营养食品、发酵食品等食品行业中，对提高食品品质，增加营养，降低血清胆固醇，防止心脏和脑血管疾病具有独特的作用。nAdding soy protein isolate to higher-grade meat products not only improves the texture and enhances the flavor of the meat products, but also increases the protein content and enriches vitamins. When used in products such as fried fish cakes, fish tofu, fish fillets, fish rolls, surimi seafood sticks, whelk balls, northern wing seafood sticks, crab sticks, imitation crab meat, scallop sausages, shrimp-flavored sausages, abalone-flavored sausages, sea cucumber hot pot sausages, fish meat sausages, and popcorn fish, soy protein isolate can replace 20–40% of the fish meat. It can also be used as a substitute for milk powder in non-dairy beverages and various types of milk products. As a nutritionally complete, cholesterol-free food, it serves as an alternative to milk. Replacing nonfat dry milk with soy protein isolate in ice cream production improves the emulsifying properties, delays lactose crystallization, and prevents sandiness. When added to bread at a level not exceeding 5%, soy protein isolate increases loaf volume, improves crust color, and extends shelf life. When 2–3% is added to noodle processing, it reduces the rate of noodle breakage after boiling, increases noodle yield, and results in noodles with good color and a texture similar to those made from high-gluten flour.nSoy protein isolate can also be used in beverages, nutritional foods, fermented foods, and other sectors of the food industry. It plays a unique role in improving food quality, enhancing nutrition, lowering serum cholesterol, and preventing heart and cerebrovascular diseases.