Proteína de soja en polvo 90%

¿Qué es el polvo de aislado de proteína de soja?

La proteína aislada de soja es el más refinado y puro de todos los productos proteicos de soja, con un contenido proteico de más del 90 por ciento. En comparación con el concentrado de proteína de soja, la producción de proteína de soja aislada elimina los componentes solubles (proteína de soja de bajo peso molecular, azúcar soluble, isoflavonas, saponinas y otros componentes solubles) de la harina de soja a baja temperatura, pero también elimina los componentes macromoleculares insolubles (fibras insolubles y otros residuos, etc.). La proteína aislada de soja tiene excelente retención de agua y retención de aceite, emulsificación, espuma, solubilidad, viscoelas, y otras propiedades de procesamiento. Es ampliamente utilizado en la carne, productos lácteos, panadería, nutricional, y otros campos.

La tecnología de primavera verde suministra polvo de proteína de soja al 90%, que es un polvo de proteína de alto contenido extraído de la soja mediante la eliminación de aceite, celuly otras impurezas. Contiene aminoácidos esenciales, ricos en nutrientes, sin colesterol, purina, sin factor de flatulencia, tiene una regulación de dos vías de los bioflavonoestrógeno, y ha sido ampliamente utilizado en el campo de la alimentación.

Fundada en 2000, Green Spring Technology es una compañía biotecnológica líder en China. Tenemos un sistema sistemático de gestión de calidad y organizamos la producción de acuerdo a ISO, HACCP, y otras normas de calidad. Primavera verde ha establecido un sistema de trazabilidad perfecto, cada producto desde la fuente hasta el producto terminado tiene informes detallados de pruebas y producción. Primavera verde ha obtenido Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO, y muchas otras certificaciones. Se dispone de informes autorizados de inspección de terceros.

Especificaciones: 

Reglamento:

Se ajusta a la normativa de la UE.

Benefits:

Emulsification

The hydrophilic and lipophilic nature of soy protein powder determines that it has the property of emulsification stability. Soya protein is a surfactant, it can reduce the surface tension of both water and oil, and water and air, so it is easy to form a more stable emulsion. The emulsified oil droplets are stabilised by the proteins gathered on the surface of the oil droplets, thus forming a protective layer. This protective layer prevents the aggregation of oil droplets and the destruction of the emulsified state, thus stabilising the emulsion performance.

Water Retention

The water retention of soy protein plays an important role in meat production, especially in the processing of minced meat products, the ability to absorb, combine, and bind water, not only retains the juice of the raw meat but increases the taste and flavor of the product but also to increase the yield of the product.

Gelation

Soya proteins powder form a gelling structure in meat products when heated. This property improves the hardness, elasticity, flakiness and texture of meat products and has a significant effect on their water retention and chewiness. Gel formation is influenced by a number of factors, including heating time, temperature, and soy protein liquid concentration.

Hydration

Soya protein powder contains many polar groups along its peptide chain backbone, which are water-absorbent, water-retentive and swellable.

Oil Absorption

Soya proteins powder added to meat products can form emulsions and gel matrices to prevent fat from moving to the surface, thus playing a role in promoting fat absorption or fat binding, which reduces the loss of fat and juices during the processing of meat products and helps to maintain the stability of the shape.

Applications:

In the Food Field:

Soya isolate proteins have a stable emulsifying capacity, exhibit some viscosity at the right temperature and concentration conditions, and form gels in water. Soya isolate protein powders have a high usage rate in enema products, emulsified meat products, and low-fat meat products. In some meat product processing, soya isolate protein powder can bind more fat and reduce fat loss when processing raw materials at high temperatures and short heating times. In emulsified minced meat products, adding a certain percentage of soybean isolate protein can also play a role in stabilizing the emulsion. Adding soybean isolate protein to meatballs increases the penetration, hardness, and toughness of the product after heating and cooking.

In addition to improving the yield, textural properties, sensory properties, and other quality characteristics of meat products, soybean protein isolate powder will also bring some effects on other components of meat products, such as SPI and starch additions to the formation of most heterocyclic amines in the roasted pork system has a low dose to promote, and with the increase in the dose of the promotional effect gradually weakened.